The Effects of Rice Sugar on Ethanol Production

Shea Linse, David Rudy Perez, Stephen Talbot, Victoria Throneberry, Julia Dabboussi, Ryan Koch


Baker’s yeast (Saccharomyces cervisiae) undergoes a form of metabolism by glycolysis and fermentation, meaning it does not need oxygen to go through metabolic processes. We are testing the hypothesis that if S. cervisiae is exposed to a higher concentration of rice sugar, then the ethanol production will be greater because the S. cervisiae has more glucose for energy. Therefore, we will see an increase in anaerobic respiration. To perform the experiment, we looked at 0.5%, 2%, and 4% rice sugar concentrations mixed with S. cervisiae and sodium phosphate in a respiration chamber, then measured the ethanol production. However, our hypothesis was not supported by our data, suggesting that the rate of ethanol production was not affected by different rice sugar concentrations. Previous studies have found contradicting results, thus, more trials and a larger gradient of sugar concentrations should be considered in future research.

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