Experimental Lab Report- Fermentation of Different Sugars by Yeast Cells
Group member responsible:
We observed the rate of CO2 production and the temperature at the end of each reaction when each of the four sugars were added to yeast. We also used the thermometer to track the temperature at the end of each reaction to record it in Kelvin to use later.
Our research question is: How will the rate of CO2 production by anaerobic respiration in yeast change depending on different sugar solutions of the same concentrations?
Our hypothesis is: We will compare the respiration efficiency for the different sugars. We think that with the different sugars introduced, “the rate of CO2 production will become more efficient”.
