Serendip is an independent site partnering with faculty at multiple colleges and universities around the world. Happy exploring!

Home › Alcoholic Fermentation in Yeast – A Bioengineering Design Challenge ›

Reply to comment

Serendip Visitor's picture

Optimal Sucrose concentration

Submitted by Serendip Visitor (guest) on Wed, 01/08/2014 - 1:27pm.

I apologize if this answer is found somewhere in the teacher prep material, I have not found it. When preforming this experiment I expected to see an increase in the carbon dioxide production as the sucrose concentration increased. For example, the 10% sucrose would result in the most carbon dioxide production. Instead, several lab groups saw the most carbon dioxide production with the 1% solution. Is this due to experimental error or is this the expected result? I am curious if too much sugar is detrimental to the yeast.

Reply

The content of this field is kept private and will not be shown publicly.
To prevent automated spam submissions leave this field empty.
3 + 3 =
Solve this simple math problem and enter the result. E.g. for 1+3, enter 4.

Remote Ready Biology Learning Activities

Scanning electron microscope image of SARS-CoV-2

Remote Ready Biology Learning Activities has 50 remote-ready activities, which work for either your classroom or remote teaching.

Narrative is determined not by a desire to narrate but by a desire to exchange. (Roland Barthes, S/Z)

What's New? Subscribe to Serendip Studio