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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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