Effect of Table Sugar and Brown Sugar in Ethanol Production of Yeast (Saccharomyces cerevisiae)

Emori Brewer, Erica Auchard, Kyle Forsythe, Bailey Bruner, Danielle Foster


Yeast (Saccharomyces cerevisiae) is a single-celled organism that metabolizes sugars through the process of fermentation. This experiment tested the rate of change in ethanol production, in terms of concentration, over a set period of time from dried yeast, when introduced into a solution containing table sugar and brown sugar. We hypothesized that the group given table sugar would produce ethanol at a more rapid rate than the brown sugar group. However, the results gathered were inconsistent with this hypothesis as the brown sugar group produced at a significantly greater rate than the table sugar group with the brown sugar group having a difference of 0.000933% greater than the table sugar group.

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