The Effects of Maltose on Yeast Fermentation
By: Arushi Renschler Pandey, Elyana Singh, Isabella Menza, and Janeliz Pereira

Does the production rate of yeast change when using different energy sources?

Hypothesis: If maltose is used in fermentation rather than glucose, then more CO2bubbles will be produced because maltose is a larger compound than glucose.

Special Materials needed:
3 ml of glucose solution
4 ml of yeast suspension
3 ml of maltose solution
37℃ Water bath
2 test tubes
Celsius thermometer
2 graduated cylinders
2 pipettes

Procedure:
Obtain 2 labeled test tubes, test tubes should be labeled with glucose and maltose respectively.
Pour 3 ml of 20% glucose solution in the glucose labeled test tube.
Pour 3 ml of 20% maltose solution in the maltose labeled test tube.
Add 2 ml of mixed yeast suspension in each test tube.
Bat the bottom of both test tubes to mix the contents of each tube.
Seal each test tube with a one-hole stopper.
Place both test tubes in a …show more content…
The energy sources that we chose were maltose and glucose. The Dependent Variable is the number of CO2 bubbles that is produced. We must only test for one independent variable because you must be sure to test for one independent variable to make a good test/experiment. If you don’t have an independent variable you cannot test for anything. We must also have a control group because you can test for only one variable. One source of error for this experiment is the first two minutes of counting the CO2 bubbles. It has affected our experiment by not having exact data for the table and graph. One question that we have is how would our results differ if we used a different energy source? Another question is that what if we used alcohol instead of yeast? We learned that glucose is better for fermentation because maltose hasn't been broken down and maltose takes more energy to be broken down, then it is available for