Sarıkan, Alp Ozan (2025) Investigating the Effect of Sugar Concentration, Temperature, and Yeast Type on CO₂ Production in Yeast Fermentation. Other thesis, TED Ankara Koleji.
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Abstract
How do different sugar concentrations (5.00g, 10.00g, 15.00g, 20.00g, and 25.00g) and temperatures (30.0°C, 35.0°C, 40.0°C, 45.0°C, and 50.0°C) affect the rate of CO₂ production in yeast fermentation, and how do these effects vary between dry and fresh yeast, as measured using the Water Displacement Method and CO₂ Sensor Measurement?
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | sugar concentrations |
| Subjects: | Q Science > QD Chemistry |
| Depositing User: | Kamil Çömlekçi |
| Date Deposited: | 17 Jul 2025 06:42 |
| Last Modified: | 17 Jul 2025 06:42 |
| URI: | http://tedprints.tedankara.k12.tr/id/eprint/1384 |
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