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

Madison Keitges, Leah Bailey Hall, Abigail Lee Grathwohl, Courtney Lubbers, Scott Geoppner


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.

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