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How Does Sugar Affect The Production Of Yeast

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My hypothesis was confirmed because the yeast took a little amount of time to find the sugar since there was more yeast in the mixture than sugar. Once the yeast finds the sugar we saw a big jump in the CO2 production, meaning the yeast is consuming the sugar at a fast rate. But, once all of the available sugar is gone from the solution, we saw an abrupt stop. This abrupt stop was because there was no longer any sugar remaining for the yeast to consume so the production of the yeast by-product, CO2, halted and we no longer saw an increase in the air space. The standard deviation of the first part of the experiment compared to the standard deviation of the second experiment that we created are surprisingly accurate to what they should be. Part

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