OH HONEY! Comparing the effect of Organic and Refined Honey on the Rate of Fermentation of Baker’s Yeast

Abstract

All organisms go through a process of obtaining energy. In baker’s yeast this process is called fermentation. We compared the fermentation rate of baker’s yeast when added to an organic honey solution and a refined honey solution. We hypothesized that yeast in an organic honey solution would produce more CO2 because the organic honey would be a more concentrated source of sugar. We measured the carbon dioxide production in four trials for each solution for 10 minutes each. Our results showed that the organic honey solution produced more carbon dioxide than the refined honey, which supported our hypothesis. This could imply that organic sugars are better than refined sugars.