Table Sugar Fermentation Lab Report

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Sugar is one of the many factors that goes into yeast growing, therefore we studied the affect of different types of sugars on the rate of fermentation in yeast. We hypothesize that table sugar will have a higher rate of fermentation than corn and rice sugar. Rice, corn and table sugar were placed into 250 mL bio chambers of a 2% concentration of yeast, which was then mixed using a stir plate and stir rod. Then we measured the rate of Ethanol production utilizing an ethanol probe. The results then showed that overall, table sugar had the highest rate of fermentation compared to corn and rice. Our data supports our hypothesis that the use of table sugars lead to a higher rate of fermentation.
Introduction:
One of the many ways yeast can grow is through the process of fermentation, fermentation is what provides the yeast with energy to grow (Thomsom et al. 2005). The process of fermentation begins when O₂ is missing from the environment, the formula for fermentation is C6H12O6→2CO2+2C2H6O+2ATP (French 2015). Fermentation is the breakdown of sugar when O₂ is not present and is demonstrated in the formal provided. This than allows yeasts to breakdown sugars and become ethanol …show more content…
We began by measuring 40 mL of water for each of the yeast solutions and place the water into three different 250 mL bio chamber. Next we measured 0.13 grams of sugar for each bio chamber size 250 mL, the sugars were rice sucrose, corn sucrose, and table sucrose. We then added one type of sucrose to each of the bio chambers. Then we added 0.80 grams of yeast to 40 mL of water making a 2% concentration solution. The solutions were placed on mixer plate for one minute until complete mixed. We used an ethanol sensor to measure fermentation for ten minutes, the ethanol sensor was place just above the media to measure the rate of
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