The Effects of Complex Carbohydrates and Temperature on the Carbon Dioxide Production in Yeast.

Abstract

Yeast activates when in contact with a carbohydrate, in this case dextrose, sucrose, and starch. However, a yeast’s metabolic rate increase as the carbohydrate gets simpler and as temperature increases. We prepared a 40 mL 2% solution of dextrose/sucrose/starch and subjected these solutions to a warm temperature and room temperature. Our results were supportive of our hypothesis that yeast will produce more carbon dioxide at a higher temperature with a simpler sugar, taking into account our errors in maintaining a constant heat.