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What Type of Sugar Leads to the Most Production of CO(2) by Yeast?

CSEF · 2012 Biochemistry/ Molecular Biology

Kuldeep K. Gill · Greenfield Junior High School, Bakersfield, Kern County

Overview

Objectives/Goals The objective is to figure out how much carbon dioxide will be produced by yeast fermentation of three different types of sugars. Methods/Materials I observed yeast fermenttion by using different flasks for each type of sugar (white table sugar, brown sugar, and a sugar substitute)with a balloon over it to collect the cabon dioxide. Then I calculated the voume in each balloon using the diameter. Results The results of my project are that the white sugar produced more carbon dioxide from yeast than the Sweet 'N Low or brown sugar. Conclusions/Discussion The resuts of my project are that the white sugar produced more carbon dioxide from yeast than the Sweet 'N Low or brown sugar. If I was to do this projcet again, then I would test yeast fermentation with milk sugar (lactose).

Summary statement

This project aims to test which type of sugar will be most effectively fermented by yeast.

Help received

Mrs. Wawock helped me with the calculations.

Competition history

  • CSEF 2012 Biochemistry/ Molecular Biology · Entry J0506

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