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

Table of Contents

Articles

Will using Saccharomyces cerevisiae with higher concentrations of dextrose yield the fermentation process?
Mattie Aishman, Luke Clayton, Madison Dean, Bailee Augustino
PDF
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
PDF
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
PDF PDF
The Effects of Temperature on CO2 Production in Saccharomyces cerevisiae
Julie Hiser, Makylee Enix, Logan Rhea, Kelsey Worland, Emilee Harmon
PDF
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
PDF
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
PDF
DI-tching the Tap: Deionized Water’s Effect on Carbon Dioxide Production of Baker’s Yeast (Saccharomyces cerevisiae)
Nikole Salas, Saige Summerlin, Regan Smith, Grace Schneberger
PDF
A look at the impact of agitation on Saccharomyces cerevisiae fermentation
Alondra Quirino, Abrielle Garvin, Bryson Trask, Jude Birkenholz, Peyton Patterson
PDF