The Effects of Various Sugars on Carbon Dioxide Production in Yeast (Saccharomyces cerevisiae).

Abstract

Baker’s yeast is found in many common products and is very important for baking, as well as the fermentation process that brewing industries use, because it is essential for the production of food, drinks, and fuels. The Acme Baking and Brewing Company wants to produce high performance yeast strains. In the experiment yeast was exposed to 0.8g of three different sugars for 10 minutes and recorded the change in carbon dioxide. The data collected showed that dextrose had a higher rate of carbon dioxide production, supporting our hypothesis.