I want to do a science experiment with my kids this weekend and I was thinking about using some cheap yeast to show how different types of sugars ferment or do not ferment. I didn't see anything that had a break down of the different types of sugars and how yeast would interact. Is there already a post on this or could someone smarter than me explain. I would like to explain the chemical break down of the sugars a little and what components caused the different reactions. I planned on using simple bakers yeast so that I don't waste any of the good stuff on water bottles and ballons. Any help will be appreciated.
Thanks, Nick
Thanks, Nick