Effect Of Sucrose Concentration On Yeast Fermentation

The aim of this experiment is to better understand the process of fermentation of yeast in different concentrations of sucrose. The experiment worked with yeast and sugar (sucrose and glucose) to determine the rate of fermentation by testing the pressure of C02 in the test tube. The experiment tested the metabolic capability of yeast anaerobically meaning no oxygen was present (this was ensured by the thin layer of oil on the top of the solution). This means that the metabolic rate of the yeast could be determined by testing the pressure in the tube because oxygen gas is consumed at the same rate C02 is released, but because oxygen is not present, pressure will increase due to the emission of C02. The pressure represents the rate of fermentation.
The rate for this test was 0.024826 kpa. The experimental groups showed a decreasing trend in the fermentation rates as the concentration of sucrose increased. The rate for the 10% solution was 0.027066 kpa… 15% solution was 0.02147 kpa… and the 20% solution was 0.01636 kpa. The data in Figure 1 shows a decreasing fermentation rate as the concentration increased. However, this data does not support external conclusions. The enzyme present in the yeast was at optimal temperature to metabolize the sucrose. After research, it was concluded that sucrose is a food source capable of being metabolized by yeast. As substrate concentration increases, the rate of reaction also increases in the beginning, but eventually reaches a constant rate of reaction at a maximum point. Therefore, the expected results were for the rate of fermentation to increase as the concentration increased. However, the data did not support