Brown Sugar Co2 Lab Report
The purpose of this experiment was to investigate the effect of brown sugar on the amount of CO2. To do this, white sugar was replaced with brown sugar and the amount of CO2 produced was calculated with a vernier gas pressure sensor. The control group was yeast and white sugar and the experimental group was yeast and brown sugar. The hypothesis that if brown sugar and yeast are mixed, then it will produce more CO2 than a mixture of white granulated sugar and yeast was accepted. The white sugar and yeast mixture had a slope of .003254 kPa/s. The brown sugar and yeast mixture had a slope of .0182 kPa/s. This means that the brown sugar mixture produced more CO2. The brown sugar mixture also started to produce CO2 at around 100 seconds. The white