CO2 Production in Yeast with Various Temperatures

Dacey Hutcheson, Sarah Kearns, Brooklyn Patterson, Haley Miller, Tyler Ryan


Recently industrial companies specializing in the production of baked goods, alcoholic beverages, industrial ethanol, and biofuels have developed an interest in the various factors that affect the growth of yeast. These companies are looking to find the conditions most suitable for their facilities to produce yeast at a profitable rate. Our experiment looks at the effects of various temperatures on the growth of yeast. We hypothesize warmer temperatures will produce more CO2 indicative of yeast growth because the oxidation process speeds up at warmer temperatures. We suggest looking at the effects of different amounts of sugar, growth medium, and water concentration to better understand optimal conditions for maximum yeast growth.  

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