The Effect of Sucrose Concentration, Sodium Cholride Concentration, and pH Level on the Carbon Dioxide Output of Saccharomyces Cerevisiae
The objective of our experiment was to determine the effects of sucrose concentration, sodium chloride concentration, and pH level on the amount of carbon dioxide produced by a yeast solution, and to determine if these variables had effects on each other. To measure the carbon dioxide output, test tubes filled with carbon dioxide producing yeast solutions were capped, and a tube was run from the cap into an inverted graduated cylinder filled with water. After the yeast was allowed to produce carbon dioxide for forty minutes, the displacement of the water in the graduated cylinder was measured as the carbon dioxide output. This was done with yeast solutions of all combinations of the three variables. After analyzing the data, it was found that sucrose concentration has a significant positive effect on the carbon dioxide output of yeast. Also, sodium chloride concentration and the interaction of sucrose concentration and sodium chloride concentration both have significant negative effects on the carbon dioxide output of yeast. This knowledge is quite useful, as it can be used to maximize the abilities of yeast, which is commonly used in the food industry.
Research Done By:
Andrew Nguyen
Sterling Heights High School
Rhett Rayos
Warren Mott High School
Erik Redoute
L'Anse Creuse High School
Warren Consolidated Schools