The hypothesis is that different carbohydrates will produce different amounts of C02 when yeast ferments them.

You will dissolve different carbohydrates in water, adjust the pH to 6.5, add yeast, and heat the solution to 37.5°C. You will then measure the C02 produced and compare the results.

You will need table sugar, different carbohydrates, water, yeast, a pH meter, and a volumetric cylinder.

The results showed that yeast is capable of fermenting different carbohydrates, but that it demonstrated substrate structure specificity to ferment carbohydrates that have structures similar to D-sucrose. The pH changed continuously during the fermentation reaction, and yeast was able to ferment at a wide range of temperatures and pH levels.

This science project is interesting because it shows how different carbohydrates can affect the amount of C02 produced when yeast ferments them. It also shows how yeast can ferment different carbohydrates and how the pH changes during the fermentation reaction.

Experiment variations to consider include testing different temperatures and pH levels, or testing different types of carbohydrates.