How Glucose Concentrations Affect Ethanol Production Rates in Yeast

Abstract

This experiment was designed to discover which ratio of glucose to yeast (S. cerevisiae) will provide the greatest levels of ethanol production. Through the ethanol production levels, fermentation becomes measureable and shows how quickly the S. cerevisiae is multiplying (reproducing itself). Whenever fermentation is at its peak, S. cerevisiae production rates will increase exponentially resulting in a higher yield for companies. In order to discover the maximum potential of reproduction, three groups of varying glucose to S. cerevisiae ratios were established. The control group had no glucose added to S. cerevisiae (0:1), the second had an equal amount of glucose added (1:1), and finally the third had twice as much glucose added (2:1). After three rounds of trials were completed, the results supported the hypothesis that when a higher ratio of glucose to S. cerevisiae is present outside of the S. cerevisiae cells, the fermentation process will be disrupted and produce less ethanol than if left untouched.