How the Amount of Sucrose Effects the Fermentation Rate of Yeast

Abstract

Yeast is primarily used for baking and fermentation of alcohol. If more sucrose is added to the salt, water, and yeast mixture, then it will produce a higher amount of ethanol resulting in a greater level of fermentation. In each mixture we added 100g of 33*C water, .05g salt, and .5g of yeast. We then added 1g of sucrose for the first trial and added 1 gram to every trial after until we reached 4 grams in trial 4. Our hypothesis was not supported as we concluded that the lower amount of sucrose added had the highest production of ethanol.