Vol. 15 No. 2 (2021): Journal of Introductory Biology Investigations

Articles

• Not Just Good for Vampires: Testing the Effects Garlic Powder has on Saccharomyces cerevisiae Growth when Introduced at Varied Times

  Ethan Christopher Shaw, Julia Stone, Jenny Elizabeth Rios, Jimson Shaw, Desi Wilson

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• More or less? Testing the Ethanol Levels of Saccharomyces cerevisiae When Mixed with Sucrose, Starch, and Dextrose

  Cazzady Griffith, Coree' Green, Jared Croston, Heather Hampton, Teri Cocke

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• The Effect of Dextrose, Sucrose, and Starch on CO2 Production of Saccharomyces Cerevisiae

  Ellis Tontz, Mason Watts, Elizabeth Struble, Kyntlie Wiles, Luberson Joseph

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• Effect of Acidic pHs on CO2 Production in Baker’s Yeast

  Jordyn Glover, Jude Birkenholz, Kendyl Doss, Alyvia Fox, Emma England

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• Sugar and Spice: The Effect of Garlic Powder and Clove on Yeast Production

  Aiden Minton, Austin Lyons, Maddy Poynter, Keara Richardson, Desi Wilson

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• A Sweet Tooth for Dextrose: The Differing Effects of Monosaccharide and Disaccharide Sugars on Fermentation in Saccharomyces cerevisiae

  Madi Moore, Rachel Hamrock, Caitin Parker, Rabeca Richardson, McKenzie Menefee

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• Sugary goodness and the effects of sucrose on the metabolic rate of Baker’s yeast (Saccharomyces cerevisiae)

  Steven Downs, Shayla Dellanno, Kate Goodwin, Mattie Dorsey, Ashlynn Harris

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• Saccharomyces cerevisiae Fermentation Rate Correlation with Monosaccharide, Disaccharide, and Polysaccharide

  Emma Lathem, Ethan McCay, Brooklyn Mason, Alora Tompson, Ryan Grewe

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• Effects of Varying Sugar Concentrations on Fermentation Rates of Saccharomyces cerevisiae

  Freya Dupee, Jude Birkenholz, Victoria Hale, Quinton Green, Destiny Guffey

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• The Yeast Fermentation Race Between Glucose and Pure Palm Sugar: Which One Will Produce the Most Carbon Dioxide?

  Lysia Xiong, Jennifer Hofeld

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• Sugar and Spice and Everything Nice: Rosemary and Clove as Inhibitors in Baker’s Yeast Fermentation

  Thomas Steinke, Adam Sack, Jaden Sargent, Jordan Smulders, Desi Wislon

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