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We observed how yeast cells respire anaerobically. We filled four small test tubes with glucose, starch, sucrose, and distilled water (our control variable). We added yeast and water to the top of the solutions and placed them in an oven for 20 minutes after covering them with a larger test tube. We examined how much carbon dioxide was created from the reaction by measuring how much the test tube rose. We concluded that the glucose reaction created the most carbon dioxide because it is a simple sugar and easy to break down.

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VIDEO

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Fermentation explained in 3 minutes - Ethanol and Lactic Acid Fermentation

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C₆H₁₂O₆ → 2 C₂H₅OH + 2 CO

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Aerobic and anaerobic phases of fermentation