The Effect of Sucrose and Starch on Ethanol Production of Baker’s and Brewer’s Yeast (Saccharomyces cerevisiae)

The difference in the structure and chemical formula of sucrose and starch leads to different amounts of ethanol being produced. Four different experimental groups were run with bakers and brewer’s yeast and sucrose and starch to test how the sugar and yeast type affects ethanol fermentation. After examining other studies it was found that the complexity of the sugar can either increase or decreas…