Sugar+in+Fermentation


 * **Sugar in Fermentation. Emily. Jackson.** Fermentation is necessary in wine and beer making, and the rising of bread dough. It is the process by which yeast metabolizes sugar, creating ethanol and carbon dioxide. By increasing the amount of sugar that interacts with yeast, it is possible to increase the rate of fermentation, and in this experiment, three different levels of sugar were tested. Mixtures containing yeast and 0.00mL, 10.0mL, and 22.0mL of sugar were added to flasks, and the carbon dioxide biproduct was allowed to escape through tubes submerged in chlorinated water. The amount of mass lost due to carbon dioxide escaping indicated the rate at which the grape juice was fermenting. The test group that had no extra sugar added had the lowest average rate of fermentation, while the group with the most (22.0mL) sugar experienced the highest average rate. ||

