The Effects of Different Yeast Strains, Sugars, and Starting Water Temperatures on Carbon Dioxide Production by Yeast
The purpose of our experiment was to determine whether the type of yeast, sugar, and/or beginning water temperature have an effect on the carbon dioxide produced by yeast. We ran our trials using Fleischmann's instant yeast, Red Star active dry yeast, and Fleischmann's fresh active yeast. The food sources we used were white sugar, corn sugar, and honey. The beginning water temperatures were 25°C, 35°C, and 45°C. We measured the carbon dioxide produced by measuring the total mass loss in the flask after a 4 day period. For each trial we mixed the sugar, water, and yeast and then massed the trial. We massed each trial once a day for 4 days to determine the mass lost each day. We found the total mass lost by each trial over the 4 days. Since matter can be neither created nor destroyed, the mass lost must be the carbon dioxide released. Our analysis showed that the factor that had the greatest effect on carbon dioxide production was the yeast strain. The interaction between the type of yeast and the type of sugar, as well as the interaction between the type of yeast and the starting water temperature also had a significant effect on the results of our experiment.
Research Done By:
Catherine Beauduy
Sterling
Sarah Young
Cousino
Warren Consolidated Schools