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Comparing the respiratory rate of yeast with different sugars Situation "A baker used uses sugars to make his bread dough 'rise'. He wanted to find out which sugar, of a number of sugars would give the best results" Introduction The raising agent within the dough is yeast, and this along with numerous sugars will be the focus of this investigation. The reason the yeast is a raising agent is because of fermentation. When flour is mixed with water, sugar and yeast, the yeast feed on the sugar. As the yeast release carbon dioxide and alcohol, the gas becomes trapped as bubbles in the dough, causing it to rise. Yeast is a unicellular fungus that has the ability to respire both aerobically and anearobically. Yet in order to produce carbon dioxide and ethanol it must respire anaerobically. This is one of the first facts about this investigation; in order for the bread to rise the yeast is...

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