Yeast Fermentation using sugar subsitutes

[ashleyschaf]

Hello,
I have conducted a science fair experiment which is similar to one on this website. I am fermenting dry active yeast using table sugar and artifical ones. In a few of my practice trials I have seen that in short periods of times, the subsitutes tend to work better than the table sugar. I am just wondering if anyone else has conducted this science experiment and has results they are able to share with me.
Thank you!
~Ashley grade 10

[SciB]

Hi Ashley,

I answered your post on the physical sciences forum back in December 2014. I gave you some links to websites that explained the differences in the sugar substitutes and why yeast might be able to use them in place of actual sugar.

The results you get in your experiments are what they are and it is up to you to understand them. There are no ‘wrong’ results in science. You do an experiment and get a result and that is what you report. It is your job to do the reading and thinking about how yeast metabolizes sugars and sugar substitutes and explain your results in your own words so that it makes sense.

If you need help understanding the science of fermentation and yeast metabolism of sugars ask us specific questions and we will answer them.

Sybee

[ashleyschaf]

I was just wondering if anyone else had carried out this procedure because I got the idea on this website, just the results were missing. I have done research in the meantime finding out how different compositions can cause yeast to ferment the sugar waters easier. I am just having difficult time finding other results of this project and I would like to have some background, past experiments to use in my presentation.
Thanks for all your help,
Ashley