Sucrose Concentration Lab Report

The sucrose concentration is directly related to the amount of fermentation, the data said the same because CO2 is a kind of byproduct from fermentation and fermentation needs sucrose to create CO2 and more sucrose means more CO2. There was 2 types of data collected in the lab, the depth of the CO2 bubbles and the circumference of the balloon. The depth of CO2 bubbles for 0% (plain water) at 0 minutes, 10 minutes and 20 minutes are 5 millimeters, 7 millimeters, and 7 millimeters respectively. The data is measured because the bubbles have CO2 in them and that is one of the ways to measure the CO2 produced. This is not supposed to be possible because the yeast only produces CO2 when it has glucose. In the 0% there is no sucrose so there should not be any glucose for the yeast to produce CO2. The only reason this happened was because of human error

The circumference of the balloon for 10 minutes and was 9 cm and 10cm for 20 minutes. There was human error in this because the 5% should have produced more CO2 because it had more sucrose which means there is more glucose for the yeast to produce CO2 with. There was not enough agitation for the yeast to start producing CO2. The depth of CO2 bubbles for 10% sucrose at 0 minutes was 4 millimeters, 10 minutes was 6 millimeters, and 20 minutes was 6 millimeters. The circumference of the balloon for 10 minutes was 9 cm and 11 cm for 20 minutes. This should have been the most CO2 production due to the highest sucrose concentration. Yeast is a single-celled eukaryotic fungus that takes in sucrose and produces ATP, ethanol, and carbon dioxide. This is what happens on the microscopic level, on the macroscopic level the carbon dioxide cannot be seen as it is produced but there is evidence that there is CO2 production by the balloon inflation and the bubbles forming in the sucrose