Effect of Corn Sugar Concentration on Yeast CO2 Output

Abstract

Brewing and baking companies such as Acme Baking and Brewing (AB&B) build their industry by utilizing an anaerobic process in glycolysis called fermentation in the microorganism yeast (French 2017).  Sugar serves as the reagent that allows yeast to produce CO2, ethanol, and ATP. Additionally, yeast’s ability to produce ethanol and CO2 is what allows bread to rise and wine to contain alcohol. To better understand how sugar can increase success of baking and brewing, we tested how the concentration of corn sugar affects CO2 output of yeast. We hypothesized that if the sugar concentration is higher, then more CO2 will be produced as long as the amount does not exceed 2%, because sugar plays a vital role in glycolysis and exceeding the recommended amount will inhibit yeast’s ability to produce CO2 and alcohol. To accomplish this, we tested 1%, 2% (recommended amount), and 3% corn sugar concentrations in solutions and measured CO2 output. We found that our hypothesis was supported and that 2% (recommended amount) produces a greater change in CO2 output than 1% or 3%.