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Cellular Respiration - Fermentation of Corn and Malt Extracts Kevin Osemene Abstract The fermentation rates of two extracts, which are ideal for fermentation, were evaluated. Six pairs of test tubes were setup (3 for malt, 3 for corn syrup) in a proper fermentation setup and the carbon dioxide amount was recorded on a 5 minute basis for 30 minutes. It was found that the greater yeast concentration yielded the greater carbon dioxide readings. The control tubes had no yeast in the tubes and yielded no carbon dioxide results. Since yeast is a single-celled fungi that specializes in converting the glucose into the three components (ATP, carbon dioxide, ethanol), it is the main factor behind the results we see. The corn syrup is concentrated with sucrose and fructose and they come together to form glucose. Maltose is a chain of double glucose molecules and that probably explains the results being twice as high than...

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