The Effects of Bicarbonates on the CO2 Production of Yeast

Abstract

This experiment was designed to compare the carbon dioxide production of yeast in the presence of baking soda (bicarbonate) versus baking powder, with the addition of sucrose. The purpose of this study is to expand upon the findings of Freeland et al. (2017), by improving the recommended methods in attempt to acquire valid data; meanwhile, contributing to the knowledge of efficient methods in maximizing CO2 production in yeast. The initial hypothesis predicted the solution of sucrose and baking powder would be the most affective producer of carbon dioxide, and this prediction was confidingly supported by the results.