Vol 15, No 2 (2021)

Journal of Introductory Biology Investigations

This issue of JIBI focuses on the effect of different sugars, additives, & growing conditions on yeast production.

Editor: Aimee Buzzard-Elmquist

Editorial Board: Cassandra Bratcher, Ashlynn Harris, Sarah Winburn

Table of Contents

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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