Salty or Sweet: Effects of Sugar and Salt on Ethanol Production in Yeast

Abstract

We are observing the effects of yeast fermentation when combined with different nutrients. By conducting experiments we recorded the amount of ethanol produced through the process of fermentation of yeast when combined with the nutrient sugar, and when combined with the nutrient salt. We conducted six trials: three trials were testing yeast combined with sugar, and three more trials were testing yeast combined with salt. Our hypothesis was supported by the data collected – sugar produces more ethanol than salt.