The Study of Yeast Alcoholic Fermentation Using Various Sugars
Type of Presentation
Event
Location
Student Union
Start Date
20-4-2022 9:00 AM
End Date
20-4-2022 11:00 AM
Project 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)
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)