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An Investigation Into the Effects of Sugar Concentration on Yeast Activity

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An Investigation Into the Effects of Sugar Concentration on Yeast Activity
An investigation into the effects of sugar concentration on yeast activity

Introduction:

Yeasts are eukaryotic micro organisms belonging to the kingdom fungi. Yeasts live on sugars and produce ethanol and carbon dioxide as by-products. [James Mallory, 1984]When Yeasts are given water and sucrose they convert the sucrose into glucose then convert the glucose into carbon dioxide and ethanol following the following reaction:

C₆H₁₂O₆ ( 2(C₂H₅OH + CO₂

[Brady Burkhart, Terrell Grayson and Eric Kimler, 2009] Because yeasts produce ethanol and carbon dioxide they are commonly used in the fermentation of alcoholic beverages and in baking as a rising agent. [Ron Pickering, 2006]

Research question:

What is the effect of sugar concentration on yeast activity?

Hypothesis:

The expectation is that the amount of carbon dioxide produced will be directly (and linearly?) inked to the concentration of the sugar

Variables:

Independent variables:

• Sugar concentration

Constant variables:

• Temperature

• Sugar type

• Yeast type

• Type of bottle used for the experiment

• Volume of water

• Time

• Quantity of yeast

Dependant variables

• Quantity of carbon dioxide produced by the yeast

Apparatus:

• 1 Set of scales (accurate to 1 gram)

• 1 Measuring cup

• 5 Bottles

• 5 Thin plastic tubes (approx. 5mm gauge, 1m length)

• 1 Tub of water

• 5 Test tubes with volume markings up to 100ml

• 5 12 g Bags of dried Saccharomyces cerevisiae (Baker’s yeast)

• 472.5 g Sucrose (table sugar)

Method

We started setting up our experiment by measuring different molar solutions (0M, 0.25M, 0.5M, 0.75M and 1M) of sugar and putting them into separate bottles, along with one bag (12g) of yeast and 300ml of water. We then attached a tube going from the top of each bottle to separate test tubes which were entirely full of water and were placed upside down in a tub of water, stopping the tube from emptying and


References: • [L. I. K. Ebbutt, 1960, Microbiology[pdf]. Great Britain: The Distillers Co., Ltd., Glenochil Research Station, Menstrie, Clackmannanshire. Received 21 October 1960. available at http://mic.sgmjournals.org/content/25/1/87.full.pdf+html [accessed 14:24, 11.11.2012]] • [Slaa, J., Gnode, M., and Else, H, 2009, Journal of Organic Chemistry [pdf]. , The Netherlands: Vrije Universiteit, Amsterdam. Received October 2009. Available at http://www.pieternieuwland.nl/Menu_Items/Projecten/Symposium/symposium2009-2010/organisatie/docs/Article%20Yeast%20and%20fermentation.pdf [accessed 14:20, 11.11.2012]] • [Stafan Hohmann, 2002. Osmotic Stress Signaling and Osmoadaptation in Yeasts, Microbiology and Molecular Biology, Vol. 66 no. 2 300-372. Available at http://mmbr.asm.org/content/66/2/300.short [accessed 14:10, 11.11.2012]] • [James Mallory, 1984. Collin’s Concise Encyclopedia.4th edition. 59 Grosvenor Street, London: Peerage books] • [Brady Burkhart, Terrell Grayson and Eric Kimler, 2009. Yeast Fermentation Optimization Project#4 [pdf]. 17th September 2009. Available at http://unitopslab.okstate.edu/yeast%20fall%202%2009.pdf [accessed 15:08, 11.11.2012]] • [Ron Pickering, 2006. The economic importance of yeast: baking and brewing, Complete Biology for IGCSE. Oxford University Press Edition. Singapore: KHL Printing Co.Pte Ltd. ]
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