In this experiment, we will investigate the impact of various types of baker’s y

In this experiment, we will investigate the impact of various types of baker’s yeast on the production of CO2 and cellular respiration activity. This preference will be determined by measurement of the CO2 concentration with the fermentation apparatus. The use of different yeasts in everyday life plays an important role in bakeries, breweries, and throughout the kitchen.
Independent: Baker’s Yeasts (Saccharomyces cerevisiae): active dry (control), instant, “fresh” compressed, rapid rise
Dependent: Production of mL of CO2 per minute