E19 : The Effectiveness of the Natural Yeast on Pineapple in the Fermentation Process
| Students | Gavin Little
|
| School | IND - King's Christian Collegiate - Oakville |
| Level | Senior 11/12 - Grade 12 |
| Group | Group 5 - Life Sciences |
| Abstract | In Mexican culture the pineapple has long been used for the creation of alcohol, using yeast that occurs on the rind. The purpose of this project is to determine how effective the natural yeasts on pineapple are when attempting to create ethanol, in comparison to brewer's yeast. |