How Does Sugar Or Sweetener Affect The Rate Of Fermentation Be Performed The Fastest?

In order to obtain energy through food, organisms perform the process of cellular respiration in which they break down a molecule of sugar and use it to produce many molecules of ATP, which is the chemical energy nearly all organisms use. However, this process is aerobic, meaning it only occurs in the presence of oxygen. When an organism needs to produce ATP without oxygen, such as during intense periods of exercise, it uses fermentation to convert food into energy. In fermentation, the molecule of sugar is only partly broken down and leaves byproducts, which vary depending on the type of fermentation being performed. There are two types of fermentation; lactic acid fermentation, which usually occurs in humans and animals and produces lactic acid as a byproduct, and alcoholic fermentation, which usually occurs in bacteria and produces ethanol and carbon dioxide as byproducts. Though all of these processes have many …show more content…
This study was performed to test the rate of fermentation in popular sugars and sweeteners in order to see which one fermented the fastest and how much of an affect the sugar had on the rate of fermentation of the yeast. It is a very important topic because it can lead people to make better choices about which sugar or sweetener to choose and help them better understand its effect on their