The present study tested the effects of different types of sugar on the release of carbon dioxide in yeast. By conducting various experiments using sugar and yeast, the researchers found that cold water produces more carbon dioxide especially in confectioners and powdered sugar. The data showed that the white sugar rose .6 cm more in cold water than in hot and the confectioners sugar had a difference of 3.45 cm
. Thus, these results did not support the theory that hot water would produce more carbon dioxide.