Is the kind of sugar determinative for the release of a higher measure of ethanol? If so, which sugar releases the most ethanol?

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Yeast and fermentation: four different sugars

Karlijn Hasaart en Esmée de Looff

Summary

On the occasion of the experiment which is performed by Slaa et al. (2009); Yeast and Fermentation: the optimal temperature, we performed a following experiment by ourselves with the inquiry question: Is the kind of sugar determinative for the release of a higher measure of ethanol? If so, which sugar releases the most ethanol?

We researched the different productions of ethanol and carbon dioxide by using four different kind of sugars; glucose, cane sugar, fruit sugar and malt sugar. First of all we put the solutions of the different sugars with water and yeast by a temperature of 25 degrees (298 K) for about two days. And then we put all the solutions in a warmth bath of 37 degrees (310 K). After three days we came back and we were able to conclude something we didn't expect.

Introduction

Slaa et al. (2009) did their experiment based on the fact that oil resources will be exhausted. This knowledge stimulated Slaa et al.'s interest in one of mankind's oldest chemical processes: the production of bio-ethanol from sugars by fermentation. In