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Fermentation CO2 Experiment

The document outlines an experiment to compare CO₂ production during fermentation of different sugars by yeast, hypothesizing that simpler sugars will yield more CO₂. The experiment involved measuring CO₂ output from glucose, sucrose, fructose, and maltose, with results showing glucose produced the most CO₂. The conclusion indicates that simpler sugars are more efficiently fermented by yeast compared to complex sugars like maltose.

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69 views2 pages

Fermentation CO2 Experiment

The document outlines an experiment to compare CO₂ production during fermentation of different sugars by yeast, hypothesizing that simpler sugars will yield more CO₂. The experiment involved measuring CO₂ output from glucose, sucrose, fructose, and maltose, with results showing glucose produced the most CO₂. The conclusion indicates that simpler sugars are more efficiently fermented by yeast compared to complex sugars like maltose.

Uploaded by

beyoncemseno
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Investigating CO₂ Production During

Fermentation of Different Sugars by


Yeast
Aim:
To compare the amount of carbon dioxide (CO₂) produced during fermentation of different
types of sugars using yeast.

Hypothesis:
Different sugars will produce varying amounts of CO₂ during fermentation due to
differences in their structure and yeast's ability to break them down.

Variables:
Independent Variable: Type of sugar (e.g., glucose, sucrose, fructose, maltose)

Dependent Variable: Volume of CO₂ produced

Controlled Variables: Temperature, yeast concentration, sugar concentration, time, volume


of solution

Materials:
- Yeast suspension (active dry yeast)
- Sugar solutions (10% glucose, sucrose, fructose, maltose)
- Warm water (35–40°C)
- 4 conical flasks (100 ml)
- Balloons or gas syringes
- Measuring cylinders
- Stopwatch
- Thermometer
- Marker
- Rubber bands

Method:
1. Label four conical flasks for each sugar type.
2. Add 50 ml of each 10% sugar solution to the respective flask.
3. Add 5 g of yeast to each flask and swirl gently to mix.
4. Fit a balloon over the mouth of each flask (or connect a gas syringe).
5. Place all flasks in a water bath at 37°C or in a warm room.
6. Start the stopwatch and let sit undisturbed for 30–60 minutes.
7. Measure the circumference of the balloon or volume of gas collected.
8. Record and compare results.

Results:
Sugar Type Volume of CO₂ (cm³) after 30 minutes
Glucose 85
Sucrose 65
Fructose 75
Maltose 50

Conclusion:
The experiment showed that glucose produced the most CO₂, followed by fructose, sucrose,
and maltose. This suggests that simpler sugars like glucose are more readily fermented by
yeast. Complex sugars such as maltose produce less CO₂ because yeast needs to break them
down first, which takes more time and energy.

Safety & Notes:


- Use warm, not hot, water to avoid killing the yeast.
- Dispose of yeast solutions down the sink with plenty of water.
- Repeat the experiment to increase accuracy and reliability.

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