The Effects of Sucrose and Corn Sugar on the Amount of Ethanol Produced from Baker’s Yeast

Abstract

This experiment measures the effect of sucrose (table sugar) and corn sugar on ethanol production within baker’s yeast (Saccharomyces cerevisiae). We predicted both sugars to positively aid the yeast and result in a greater yield of ethanol. We specifically hypothesized that sucrose would perform as the greater assisting agent in baker’s yeast and yield a higher increase in ethanol production than corn sugar. Our methods measured the ethanol production using and ethanol probe. A Vernier Stir Station was used to assist the stirring process and efficiently incorporate the yeast into each sugar solution. Deionized water, sugar, and yeast made up the solutions we measured. Our results indicate that both sugars positively increase the percentage of ethanol.