How Different Concentrations of Sucrose Affect CO2 Production of Saccharomyces cervisiae

Abstract

We studied how the addition of three different concentrations of sucrose to Saccharomyces cervisiae (baking yeast) affected the CO₂ production. We hypothesized that with the increasing concentrations of sucrose, the more CO₂ would be produced. We thought this because in order for fermentation to occur, it requires sugar as an input. If we are increasing the input (sucrose), we think that it will increase the output, which is CO₂. CO₂ probes were used to measure the amount of CO₂ produced. CO₂ production is an accurate way to measure the fermentation rate since it is a byproduct of this process. Three trials were done in order to accurately interpret the data of the three different concentrations of sucrose. As a result, the CO₂ production increased as the sucrose concentrations increased. This data supports our hypothesis because the more sucrose added, the more CO₂ is produced. Since more sucrose is being used as an input to fermentation, more CO₂, ethanol, and ATP are produced. This study is important because it can be implemented in the baking industry and biofuel productions.