During the processes of glycolysis and fermentation, yeasts use sugars, but not
ID: 282467 • Letter: D
Question
During the processes of glycolysis and fermentation, yeasts use sugars, but not all sugars are use at the same rate. Why do you think this might happen? Can you formulate a hypothesis abou the requirements that must be met in order to maximize the rate of fermentation? Hypothesis: What do you predict will happen in the experiment (consider all treatments)p 2. What do you predict will happen in your treatment compared with other treatments? 3. What is the independent variable in this experiment? 4. What is the dependent variable in this experiment? 5. Now measure the fermentation rates for the four treatmentsExplanation / Answer
Hypothesis: The rate of fermentation in yeast increases with increase in complexity of the sugar molecule.
1) The rate of fermentation of complex sugars like lactose, galactose and sucrose will be more than simple sugars like glucose and fructose.
2) Fermentation rate will increase in treatment with galactose when compared to glucose.
3) The independent variable is the type of sugar.
4) The dependent variable is the rate of fermentation.
5) The fermentation rates can be measured by the amount of carbon dioxide released from each reaction.
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