Root Beer

Fermentation has been used for thousands of years for raising bread, fermenting wine and brewing beer etc. The products of the fermentation of sugar by baker's yeast Saccharomyces cerevisiae are ethyl alcohol and carbon dioxide. Carbon dioxide causes bread to rise and gives effervescent drinks their bubbles. This action of yeast on sugar is used to carbonate beverages, which what you see in your soda and champagne thats all of the bubbles.
To preform this experiment you must set up a fermentation in a closed system and capture the generated carbon dioxide to carbonate root beer. You may…