How the rate of ethanol production by Baker’s Yeast (Saccharomyces cervisiae) is affected by fructose and glucose concentrations.

Baker’s yeast and sugar are two integral variables in the conversion of sugar to ethanol; ethanol is an industrial necessity for modern civilization (French 2015). Our experiment helps us understand the relationship between different types of sugars’ concentration ratios and ethanol production. To do this, we measured ethanol production for baker’s yeast exposed to solutions containing concentrati…