- May 21, 2010 at 1:41 am #13348shorty89Participant
I am writing a paper and my hypothesis is If the amount of corn syrup (substrate) is increased , then the amount of carbon dioxide produced from alcohol fermentation by yeast will increase over a shorter period of time. My data did not support this; however, I have been trying to find some similar research or data that shows, if I were to do the experiment for a longer period of time then the tube with the most corn syrup would have produced the most amount of carbon dioxide. CAN ANYONE HELP??? I haven’t been able to find any data on this, but, I know that if it were left for a longer time that in fact that would happen because there is more substrate for the yeast to consume, but I need other data, not just that I know!!! Thanks!
- May 21, 2010 at 12:46 pm #99832JackBeanParticipant
of course, you shouldn’t see any difference, if you use the same amount of cells in the beginning. You will see the difference just when one conditions will become limiting 😉
- May 21, 2010 at 5:12 pm #99840mithParticipant
Just because there’s more food does not necessarily mean you eat faster, you only eat faster if the amount of food between experimental and control is in a regime below saturation.
- You must be logged in to reply to this topic.