How Concentration of Rice Sugar affects the Fermentation of Saccharomyces cerevisiae

Abstract

The growth of yeast is affected by many different factors, including the concentration of sugar. We hypothesized that as the concentration of sugar was increased, the carbon dioxide (CO₂) output would also increase due to the higher rate of fermentation. We tested the carbon dioxide output at three different concentrations of sugar, with the control group being at 2%, and the experimental groups at 1% and 3%. As the concentration increased from 1% to 2%, the CO₂ output also increased, but when we increased the concentration from 2% to 3%, the CO₂ output decreased, which did not support our hypothesis.