Investigating the Effect of Different Carbohydrates on the Rate of Fermentation in Saccharomyces cerevisiae

This investigation explores how various carbohydrates—glucose, fructose, sucrose, maltose, and starch—affect the fermentation rate of Saccharomyces cerevisiae, measured via CO₂ production using a digital data logger.

The methodology employs a primary lab experiment with five trials per substrate, utilizing a single-factor ANOVA and Tukey HSD post-hoc tests for statistical validation. Findings reveal that sucrose produces the highest fermentation rate, followed by fructose, maltose, glucose, and starch, attributing the results to glucose repression and transporter efficiency.

The exemplar is distinguished by its rigorous statistical analysis, detailed propagation of measurement uncertainty (2.83%), and a comprehensive evaluation of systematic errors, including foaming and initial oxygen levels.