Bakers Yeast’s Fermentation Ability on Various Carbohydrates
Paper about an experiment examining the ability of baker’s yeast to ferment a variety of naturally occurring and synthetic carbohydrates in different forms.
`The substances tested in this experiment are glucose, fructose, galactose, sucrose, maltose, lactose, starch, saccharine, and aspartame. Saccharine is tested in the form of Sweet ‘n’ Low solution, aspartame is tested in Diet Pepsi, and a natural fruit juice and Pepsi are tested as a measure of natural sugars in common solution. The capacity of the yeast to metabolize each of the different natural or synthetic carbohydrates in this experiment is measured by the quantity of CO2 released during the reaction. It was determined by comparing CO2 production that in a controlled reaction with baker’s yeast, galactose, lactose, starch, aspartame, and saccharine all displayed no significant change in gas volume, indicating that the yeast is not able to ferment these substances and thereby create CO2. Glucose, fructose, sucrose, maltose, Pepsi, and fruit juice all produced noticeable amounts of CO2, indicating successful metabolic action by the yeast with these substances.`