The Effects of Table Salt on CO2 Production Rates of Yeast

Meagan Garris, Dylan Gilbert, Cody Jenkins, Sitong He, Allison Wells


In this study we tested how the amount of salt applied to a group of yeast and sugar effects the CO2 production of the yeast. The initial mixture of yeast and sugar allow the production of CO2 through anaerobic respiration, and the addition of salt increased the CO2 production rate in these yeasts mixtures. We added different amounts of salt in 0 mg, 40 mg, 80 mg, and 120 mg concentrations to groups of yeast and sugar to determine the CO2 that is created by each. Previous research showed that the addition of salt potentially slowed down the production of CO2 in the yeast, but our results contradicted this.


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