2. Introduction This lab is designed to show the process of fermentation and what the effects of using different sugars will have to the amount of CO2 produced. To measure alcoholic fermentation we will be measuring the amount of water displacement caused by CO2. Our hypothesis is that glucose will create the most carbon dioxide in thirty-five minutes in comparison to sucrose, and splenda (sucralose). 2
7. Discussion After conducting our experiment, we concluded that between the three sugars, Glucose created the most carbon dioxide over a 35 minute time period. Glucose measured at 24ml of carbon dioxide, followed by Sucrose with 13ml and Splenda with 5ml. Therefore, our hypothesis is supported because Glucose had the fastest fate of fermentation as shown by the carbon dioxide production. 7
