The Effect of Sucrose Concentration on Ethanol Production in Baker’s Yeast (Saccharomyces cerevisae)

Baker’s yeast (Saccharomyces cerevisae) is used for many different reasons, such as baking bread and alcoholic fermentation. Yeast is easily manipulated and can be used in many experiments to help manufacture enzymes and proteins. We hypothesized that there would be a positive correlation between the amount of sucrose in the yeast mixture and the amount of ethanol produced. We conducted 3 trials f…