Everyone is sweet but who is the sweetest?: A study of ethanol production in baker's yeast with dextrose, sucrose, and maltose.

Kyra Aguilar, Myeka Bluford, Zane Calvert, Caitlin Cobbs


Fermentation of sugars is an important process in yeast. Our aim in this experiment was to directly compare three sugars, dextrose, sucrose, and rice sugar and how they affect ethanol production in baker’s yeast. We tested ethanol release in our bio chamber to measure fermentation rates. Our hypothesis was that dextrose would have the greatest effect on the ethanol release in our yeast solution. Our three sugars were all kept at the same concentration for each trial performed in order to test our hypothesis. 

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