Concentrating on Saccharomyces cerevisiae with Dextrose

Kobe Christiansen, Cassandra Bratcher, Trenton Fletcher, keely larison, bayli hyde

Abstract


Yeast uses cellular respiration or fermentation with glucose being the main ingredient needed for growth and ethanol output. Dextrose is another form of glucose and is used by many organisms in nature. This experiment conducted ten trials that with half at 2.5% and the other half at 5% using yeast, dextrose, and water. Each trial lasted fifteen minutes in which the ethanol was monitored after. Out of five trials at 2.5% dextrose, the ethanol output was .01% while the other five trials at 5% dextrose showed a .03% ethanol output. The results showed a trend that the .5% dextrose concentration yielded a higher ethanol output than the 2.5% dextrose concentration. The hypothesis of if the bio availability of dextrose increases in the presence of yeast, the ethanol production will increase was supported. To further this experiment would be to increase the dextrose concentration.


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References


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