How Much CO(2) Does Yeast Make Using Different Carbohydrates?

Overview

Objectives/Goals With all other growth conditions remaining the same, if I change a yeast's carbohydrate source, I expect to see more or less CO2 depending on how well the yeast use that carbohydrate source. Methods/Materials I divided a liquid culture of Champagne yeast into smaller bottles and added different carbohydrate sources to the different bottles. I capped the bottles with balloons to catch the CO2 made. I also added enzymes to some of the carbohydrate sources to help break them down for the yeast. I measured the CO2 using water displacement. Results My experiment showed that with some simple carbohydrates, dextrose and sucrose, yeast made 190 ml and 140 ml of CO2. Some complex sources of carbohydrate, such as corn, rice, and soybeans, made much less CO2. I found that if I added the enzyme alpha amylase, I could make some carbohydrates sources, like corn, easier for yeast to use and increasing the CO2 made. I also found that the simple carbohydrate, lactose, could be used better if I added the enzyme lactase. Conclusions/Discussion I met many of my objectives. I supported my hypothesis by showing that, in general, yeast have a more difficult time using complex carbohydrates than simple carbohydrates. I was also able to show that yeast could be helped in growth by adding enzymes to break down the carbohydrates.

Competition history

• CSEF 2014 Microbiology (General) · Entry J1503

Resources

• CSEF project summary ↗

Related projects

Closest projects by meaning, across every fair and year in the corpus.

Browse more like this

• All Microbiology projects
• CSEF Microbiology projects
• Every CSEF 2014 project