The ethanol tolerance of Saccharomyces cerevisae during fermentation

Anna Turner, Kaitlyn Wood, Madison Tellez, Christian Van Curen, Suman Maharjan


Saccharomyces cerevisae, baker’s yeast, converts sugar into ethanol and carbon dioxide through fermentation. With our trials we compared the amount of CO2 produced with various concentrations of ethanol was added. Our purpose for conducting this experiment is to find the point at which ethanol becomes toxic to the yeast.

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