Saccharomyces Cerevisiae Lab Report

The purpose of our experiment was to determine the reaction of yeast, Saccharomyces cerevisiae, and its fermentation capabilities of various sugars We gathered three different sugars, glucose, fructose, and sucrose. Then, we placed the yeast into test tubes that contained one of the three sugars. After placing the yeast with the three sugars, we incubated them for 20 minutes, and measured the resulting bubbles of carbon dioxide. Due to the resulting bubbles, we found that the most gas production was seen in the test tube containing glucose, followed by sucrose and fructose. These results lead us to theorize, the yeast is most efficiently able to ferment glucose. Overall, this experiment increased our knowledge of yeast’s capabilities to ferment sugars.

Introduction

Saccharomyces cerevisiae is the scientific name for what is more commonly known as Brewer’s/Baker’s yeast. S. cerevisiae is a part of the fungi kingdom and is

There was also a challenge with creating the respirometer. When inverting the test tubes within the other, it was more difficult than we anticipated. When pushing the standard tube towards the bottom of the inverted larger tube was where the challenging part was. The gap of space was longer than most of our fingers, so it is possible that some substances might have spilled slightly. The spilling of the substances could have affected how much yeast was in the tube. Which then would cause less bubbles to form in that specific tube. It was also difficult to measure the bubble height in the tubes. Since the bubbles formed in the bottom of the test tube because of the inversion of the tubes, it was difficult to measure exactly. We had to measure over the larger test tube, because if we removed the larger tube the substance would spill everywhere, and we would have lost the bubbles. These few errors could be corrected by some simple