The Effects of Increasing Sucrose Concentrations on Yeast Growth

Ryley Schneider, Avery Melton, Avery Sessom, Kreig Smith


Acme Brewing and Baking (AB&B) has a research division focused on maximizing CO2 output and yeast growth under a variety of conditions such as temperature, type and amount of sugar, oxygen concentration, varying amounts of nutrients, and many other factors that could affect the growth of yeast. Because sugars provide yeast with energy to produce carbon dioxide, we hypothesized that the more sucrose in our mixture, the more CO2 would be produced. We tested this by adding 2, 3, and 5% sugar concentrations to a control amount of yeast, sodium phosphate, and water.

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