Comparison of Salt and Sugar on CO2 Production of Yeast

Hailee Bradfield, Darling Arredondo, Jordan Dickey, Nicole Parker


Yeast is one of the most important microorganisms for brewing and baking companies because it has a wide use in these businesses products. Different substances can change the performance of yeast. We are testing the effects of yeast CO2 production when combined with different nutrients. To test this we conducted an experiment consisting of six trials: three trials were testing yeast combined with sugar, and three more trials were testing yeast combined with salt. Yeast was placed in a controlled environment with the separate variable, salt and sugar, and the amount of CO2 was measured. The data collected found that our hypothesis was supported – sugar produces more CO2 than salt.

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