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2015•Journal of Introductory Biology InvestigationsRequires access

On the Rise: The Effects of Heat on Ethanol Production in Saccharomyces Cerevisiae

Hannah Sipe, A.M. Walker, Wes Anderton, Rawan Eleshy, Cassandra Dowds, Cody Robinson

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Abstract

Temperature has been identified as a factor affecting the production of yeast fermentation, so we chose to conduct a unique experiment of our own. Ethanol is the most common production of the anaerobic fermentation of yeast (Muller 2008).  The experimental group was heated while the control group was set at room temperature. We found that ethanol production was significantly greater when the yeast was placed in higher temperatures. This means that metabolic rates increase in warmer environments.

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What this paper is about

Temperature has been identified as a factor affecting the production of yeast fermentation, so we chose to conduct a unique experiment of our own. Ethanol is the most common production of the anaerobic fermentation of yeast (Muller 2008).  The experimental group was heated while the control group was set at room temperature. We found that ethanol production was significantly greater when the yeast was placed in higher temperatures. This means that metabolic rates increase in warmer environments.

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Available abstract

Temperature has been identified as a factor affecting the production of yeast fermentation, so we chose to conduct a unique experiment of our own. Ethanol is the most common production of the anaerobic fermentation of yeast (Muller 2008).  The experimental group was heated while the control group was set at room temperature. We found that ethanol production was significantly greater when the yeast was placed in higher temperatures. This means that metabolic rates increase in warmer environments.

Key concepts: Yeast, Fermentation, Ethanol fuel, Ethanol, Saccharomyces cerevisiae, Food science, Production (economics), Chemistry

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