As predicted in our hypothesis, the second fermentation chamber had more of a reaction, the experiment proved the hypothesis to be correct. Chamber number two consisted of six mL of yeast slurry, nine mL of ten percent glucose, and six mL of chili powder with a total of twenty one mL of volume in the fermentation chamber while chamber one had twelve mL of water, six mL of yeast slurry, and nine mL of ten percent glucose. Chamber number three had three mL of water, six mL of yeast slurry, nine mL of ten percent glucose, and three mL of NaCl (sodium chloride). Even in doubt the many substances and mixtures our results indicated that the second chamber had more of a reaction at thirty minutes and stayed constant throughout the forty five minutes.