parkstone at lds.co.uk wrote:
>Hi, I'm an A-level student currently studying chemistry. I am presently
>involved in an extended investigation, which makes up part of my final
>grade, on the comparison of the rate of fermentation with use of different
>sugar substrates. Below is my outline proposal . . . .
Oh boy, this could be interesting! Ummm, one thing you need to watch
as well is termperature of the fermenting liquids, and amounts of
light this "brew" might be exposed to. Exposure to certain oxygen
levels and atmospheric pressure will also have certain effects.
Sugar type isn't the only thing that affects the rate of fermentation.
Good luck!
