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CO2 and Energy Processing in Yeast
Name: Stacy
Status: Student
Grade: 9-12
Location: SD
Country: United States
Date: October 2006
Question:
When testing the CO2 released from yeast, when
combined with molasses and water, what ingredient causes the CO2
level to be so high? We already tested sucrose, glucose, and
fructose, when mixed with yeast and water, and their CO2 levels
were lower than when we tested molasses, water, and yeast. We used
ten test tubes to complete these two experiment. Tube one contained
100% molasses, tube two contained 18 ml water and 18 ml yeast
solution. The yeast solution was made up of water and yeast at a
ratio of 2 to 1, water being 2. This was continued for the rest of
the 10 tubes. For experiment two we replaced the molasses with
half liquid sucrose and half liquid glucose. We performed the same
steps. Now that we can cross out sucrose, glucose, and fructose
what component of yeast makes the CO2 level so high?
Replies:
Molasses is a mixture of many organic compounds and minerals. It contains
proteins, sugars (sucrose, glucose and fructose), vitamins and many
minerals. This is probably a better growth medium for yeast than pure
compounds like sucrose and glucose.
Ron Baker, Ph.D.
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Update: June 2012
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