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Yeast metabolization
Posted: Thu Mar 08, 2012 10:52 pm
by fjlewis1
My son and I have measured the amount of carbon dioxide produced when yeast metabolizes table sugar, aspartame, saccharin, and sucralose. Unfortunately we have found no significant difference. We tried cutting the amounts in half (1 tsp yeast, 1/2 T sugar or sugar substitute) and increase the time in hopes that the yeast would max out its metabolization and we could determine how much it got from each food source. The longer we carried on the experiment, the more CO2 it produced. What have we done wrong?
Re: Yeast metabolization
Posted: Sat Mar 10, 2012 5:11 pm
by deleted-71536
Hello,
It sounds like you're doing this Science Buddies project:
https://www.sciencebuddies.org/science- ... p005.shtml
It's a good one!
When you say that you found no
significant difference, do you mean that there was no statistical difference or that the values did not look different to you?
The procedure says to perform three trials for each food source (sugar or sugar substitute). If you only performed one trial per food source, it may be difficult to tell if there is a significant difference.
Can you provide more details to help us get at the root of your question?
Heather