During our yeast fermentation experiment, we measured the rate of fermentation of fructose, glucose, sucrose, starch, and water.
1) Why would we use water as a substrate in one of our fermentation tubes? Don’t just say control. What would be the expected amount of gas production in this tube and why?
2) What would you conclude about the validity of your results for this experiment if you observed gas production in the fermentation tube with water?
3) Which substrate (fructose, glucose, sucrose, or starch) showed the most fermentation after 20 minutes? Why?
4) Which substrate (fructose, glucose, sucrose, or starch) showed the least fermentation after 20 minutes? Why?