Effects of Various Carbohydrate Substrates on Yeast Fermentation Abstract This experiment was performed to determine which carbohydrate substrates positively influence yeast fermentation since yeast seems to have greater ability to utilize certain carbohydrates. Rate of evolution of carbon dioxide was measured by the amount of carbon dioxide produced over time. We compared the reaction rates in samples with varying carbohydrate substrates at a constant temperature of 35 degrees C. The most efficient carbohydrates, with respect to …showed first 75 words of 972 total…

…showed last 75 words of 972 total…greater than lactose (Figure 1) because yeast lacks the enzyme required to break the molecule bonded by b-galatoside in lactose, and starch (Figure 1) because of its slow rate of fermentation due to its size and inability to enter the yeast’s cell efficiently. It wasn’t however, expected to be greater than yeast-glucose or yeast-fructose given the fact that “glucose and a slight modified form of fructose are directly used by the glycolytic pathways (Vilet 1993)” (Figure 1).