Vol. 16 No. 3 (2022): Journal of Introductory Biology Investigations

View Vol. 16 No. 3 (2022): 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: Rachel Hamrock, Alejandro Marcillo-Lara, Abigail Meek

Published: 2022-04-26

Articles

Will using Saccharomyces cerevisiae with higher concentrations of dextrose yield the fermentation process?

Mattie Aishman, Luke Clayton, Madison Dean, Bailee Augustino
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When Life Gives you Lemons, Add Them To Yeast. The Effects of varying pH Additives on Saccharomyces cerevisae.

Carlie Caldwell, Noah Brown, Jacob Martin, Sarah Belden, Ryan Grewe
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Stir it Up: A Study of the Effect of Agitation on CO2 Output in Saccharomyces cerevisiae Yeast

Reagan Conrad, Jorja Ford, Brylee Maddox, Krystal Rodriguez, Emilee Harmon
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The Effects of Temperature on CO2 Production in Saccharomyces cerevisiae

Julie Hiser, Makylee Enix, Logan Rhea, Kelsey Worland, Emilee Harmon
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What does it knead? The effects of different levels of dextrose on Saccharomyces cerevisiae CO2 production.

Chloe Jernigan, Sabrina Fairchild, James Chappell Drumright, Mackenzie Grimm, Nimani Dummala
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Beauty and the Yeast: The Effects of Monosaccharides, Disaccharides, and Polysaccharides on the Carbon Dioxide Production of Saccharomyces cerevisiae

Jonathan Kelvington, Cameron Major, Caleb Mollet, Baileigh Vial
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DI-tching the Tap: Deionized Waterâ€™s Effect on Carbon Dioxide Production of Bakerâ€™s Yeast (Saccharomyces cerevisiae)

Nikole Salas, Saige Summerlin, Regan Smith, Grace Schneberger
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A look at the impact of agitation on Saccharomyces cerevisiae fermentation

Alondra Quirino, Abrielle Garvin, Bryson Trask, Jude Birkenholz, Peyton Patterson
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