Serendip is an independent site partnering with faculty at multiple colleges and universities around the world. Happy exploring!

Home › Alcoholic Fermentation in Yeast – A Bioengineering Design Challenge ›

Reply to comment

iwaldron's picture

Relationship of sucrose concentration to CO2 production

Submitted by iwaldron on Sat, 01/18/2014 - 12:41pm.

We would expect to see an increase in CO2 production as sucrose concentration increased, at least up to 10% sucrose. There is some evidence that very high concentrations of sucrose can result in decreased CO2 production, perhaps due to osmotic effects resulting in dehydration of the yeast cells. However, we would not expect to observe this effect in the range of 1-10% sucrose concentrations. As you suggest, there may have been experimental error such as differences in temperature that produced the anomalous results.

Reply

The content of this field is kept private and will not be shown publicly.
To prevent automated spam submissions leave this field empty.
5 + 2 =
Solve this simple math problem and enter the result. E.g. for 1+3, enter 4.

Remote Ready Biology Learning Activities

Scanning electron microscope image of SARS-CoV-2

Remote Ready Biology Learning Activities has 50 remote-ready activities, which work for either your classroom or remote teaching.

Narrative is determined not by a desire to narrate but by a desire to exchange. (Roland Barthes, S/Z)

What's New? Subscribe to Serendip Studio