Yeast Mode: The effect of sucrose and fructose on yeast fermentation

Abstract

Baker’s yeast is used to make many things, such as alcohol and baked goods. Sucrose and fructose are examples of sugar concentrations that help yeast produce ethanol. We hypothesized that sucrose will cause the yeast to produce more ethanol than fructose because sucrose is a disaccharide, which is a bond made between fructose and glucose, which are monosaccharides. We measured how much ethanol is produced between the two sugars and compared the results.