A Feast for Yeast: The effect of differing sucrose masses on CO2 production of baker’s yeast

Loretta Lacy, Megan Hays, Trevor Halbach, Eric Bates


Just like all living things, baker’s yeast (Saccharomyces cerevisiae) needs energy to carry out day to day functions. Past experiments have shown that there is an increase in growth, shown by an increase in CO2 production, in baker’s yeast when sucrose has been added. We will be conducting a dose-dependent study to determine what mass of sucrose will cause the most growth of yeast. We will be adding varying amounts of sucrose, 0.4g, 0.8g, 1.2g, and 1.6g, to yeast and will be conducting three trials per sucrose amount. We hypothesize that the yeast with the addition of 1.6g of sucrose, will produce the most CO2. Results are TBD.

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