In this project, the fermentation of sucrose (table sugar) was compared to the fermentation of aspartame and saccharin. Asparteme marketed as NutraSweet, and saccharin, found in many sweeteners, are artificial sweeteners. To compare the yeast fermentation of the three substances, a water displacement method was used. Carbon dioxide, a gas, is a by-product of yeast fermentation. Through measuring the water displacement by carbon dioxide, a percent yield of carbon dioxide could be determined.

The graphed results of the data obtained showed that year fermentation of sucrose yielded significantly higher amounts of carbon dioxide than with year fermentation of aspartame or saccharin. These results were then analyzed in relation to the organic structures of sucrose, aspartame and saccharin.

Yeast fermentation is of primary importance in various food industries. Since aspartame and saccharin are becoming more and more popular it is important that research be done on the two substances.