ScholarLens Back to search
2018•Journal of Introductory Biology InvestigationsRequires access

EFFECT OF SUGAR COMPLEXITY ON ETHANOL PRODUCTION OF BAKER’S YEAST, SACCHAROMYCES CEREVISIAE

Kent Huddleston, Kimberly Keck, Raegan Isham, Ashley Grither, Caleb D. Hudgins

Open publisher page 0 citations

Abstract

For yeast to be able to ferment sugar, it must first be broken down to its simplest form (a monosaccharide). We wanted to discover in this experiment whether the complexities and different types of sugar had an effect on fermentation (measured in ethanol percentage) in the presence of yeast. For our investigation, we recorded ethanol production using an ethanol sensor with three types of sugars. We added baker’s yeast, the sugar being tested, and sodium phosphate to deionized water and placed it on a stir station while measuring the ethanol production for 400 seconds on every trial. We found that corn sugar (dextrose) produced the most ethanol during the trials. However, sucrose and rice sugar produced about the same amount of ethanol and produced much less ethanol than corn sugar during the trials. This may have been because dextrose is a simple sugar.

About this research paper

What this paper is about

For yeast to be able to ferment sugar, it must first be broken down to its simplest form (a monosaccharide). We wanted to discover in this experiment whether the complexities and different types of sugar had an effect on fermentation (measured in ethanol percentage) in the presence of yeast. For our investigation, we recorded ethanol production using an ethanol sensor with three types of sugars. We added baker’s yeast, the sugar being tested, and sodium phosphate to deionized water and placed it on a stir station while measuring the ethanol production for 400 seconds on every trial. We found that corn sugar (dextrose) produced the most ethanol during the trials. However, sucrose and rice sugar produced about the same amount of ethanol and produced much less ethanol than corn sugar during the trials. This may have been because dextrose is a simple sugar.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

For yeast to be able to ferment sugar, it must first be broken down to its simplest form (a monosaccharide). We wanted to discover in this experiment whether the complexities and different types of sugar had an effect on fermentation (measured in ethanol percentage) in the presence of yeast. For our investigation, we recorded ethanol production using an ethanol sensor with three types of sugars. We added baker’s yeast, the sugar being tested, and sodium phosphate to deionized water and placed it on a stir station while measuring the ethanol production for 400 seconds on every trial. We found that corn sugar (dextrose) produced the most ethanol during the trials. However, sucrose and rice sugar produced about the same amount of ethanol and produced much less ethanol than corn sugar during the trials. This may have been because dextrose is a simple sugar.

Key concepts: Sugar, Ethanol, Ethanol fuel, Yeast, Sucrose, Fermentation, Food science, Chemistry

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
EFFECT OF SUGAR COMPLEXITY ON ETHANOL PRODUCTION OF BAKER’S YEAST, SACCHAROMYCES CEREVISIAE — Research Paper | ScholarLens