The Different Effects Of Sugar Choice On Yeast Fermentation Rate

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The Different Effects of Sugar Choice on Yeast Fermentation Rate

Sadia Mustofa

Abstract
Baker’s yeast costs little to produce and is convenient to store and use. While baker 's yeast can ferment simple sugars, monosaccharides which are simple sugars and contains one or more hydroxyl groups per molecule. It takes much longer to ferment polysaccharides which are composed of two or more monosaccharides. In a beaker, 2g of yeast, 2g of a sugar and 100mL of distilled water at 40°C were combined in a 250 mL flask. Once the mixture was stirred for two minutes, the fermentation rate was measured with a timer and the sugars were tested up to three trials each. Fructose had the fastest average rate of fermentation at 1.42 minutes. Sucralose,
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It is known that yeast can ferment sugars such as glucose, sucralose, fructose, saccharin, and maltose but not ferment Truvia, starch, and lactose as efficiently. Simple sugars are known as monosaccharides whereas complex sugars are polysaccharides because they are made up of monosaccharides through dehydration reactions. A dehydration reaction occurs when a water molecule is removed from the reacting molecule and the two molecules become covalently bonded. Glucose and fructose are monosaccharides whereas, maltose, sucralose, starch, saccharin, and lactose are polysaccharides. Truvia is the only sugar that is not either a monosaccharide or a polysaccharide. All monosaccharides and polysaccharides are composed of some multiple of CH2O.
The yeast Saccharomyces cerevisiae was used for determining the fermentation of various sugars because it is convenient to use and ferments quickly. Throughout the experiment, the only factor that wasn’t constant was the sugars used in the fermentation process. Based on this, it was hypothesized that there would be differences in yeast fermentation of sugars.

Methods
2g of yeast, 2g of glucose, and 100 mL of distilled water at 40°C were combined in a 250 mL flask. A stir bar was placed in the flask. After the flask was gently stirred, the flask was placed on the stir plate. Then, the stir setting was turned up to 8 slowly and stirred for two minutes. Another flask was filled with tap water and

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