Question

Yeast is a fungus commonly used in baking that makes dough rise through the process of fermentation. For fermentation to occur yeast requires fuel in the form of sugar. The fermentation rate varies depending upon the type of sugar used. You and your lab mates tested the fermentation rate of yeast using different sugars. Glucose and fructose are both monosaccharides while sucrose, lactose, and fructose are disaccharides. What can NOT be concluded based on the data collected?

Answer 1

Answer:

D) Disaccharides have a higher rate of fermentation than monosaccharides.  

Explanation:

This cannot be concluded based on the data. The greatest rate of CO2 production was in glucose, a monosaccharide. (USATESTPREP answer & explanation)

Answer 2

Answer:

Disaccharides have a higher rate of fermentation than monosaccharides.  

Explanation:

Fermentation is a process that occurs in the absence of oxygen in many anaerobic organisms for example yeast. During fermentation ATP formation occurs, CO2 is released and ethanol is produced.

As monosaccharide is made up of only a single unit, therefore, less energy and time will be required to break the bonds of monosaccharides to gain energy and more energy and time will be required to break the bonds of disaccharide as they are made up of two units of carbohydrate.

Therefore it can not be concluded that disaccharides have a higher rate of fermentation than monosaccharides.