Event Title

The Study of Yeast Alcoholic Fermentation Using Various Sugars

Location

Student Union

Start Date

20-4-2022 9:00 AM

End Date

20-4-2022 11:00 AM

Description

Various quantitative and qualitative methods were employed to study alcoholic fermentation using different mono- and di-saccharides in the yeast Saccharomyces cerevisiae. This experimental project identified three fermentable sugars (sucrose, dextrose, and galactose) and one non-fermentable sugar (lactose). (Class Project)

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Apr 20th, 9:00 AM Apr 20th, 11:00 AM

The Study of Yeast Alcoholic Fermentation Using Various Sugars

Student Union

Various quantitative and qualitative methods were employed to study alcoholic fermentation using different mono- and di-saccharides in the yeast Saccharomyces cerevisiae. This experimental project identified three fermentable sugars (sucrose, dextrose, and galactose) and one non-fermentable sugar (lactose). (Class Project)