Practical 2: fermentation of other sugars (Glycolysis)

Name: Mthetheleli
Surname: Nxele
Student No: 221040133
Part 1: Fermentation of different sugars

(1.1) Figure (1):

(1.2)
I would expect the rate of fermentation to be faster for monosaccharides because of
the fact that monosaccharides are small molecule, they are more easily
metabolized, and therefore have the highest rate. This happens because
monosaccharides are simple carbohydrate with less bonds than a more complex
carbohydrate, such as disaccharide, that has a higher amount of bonds.
Part 2: Determination of the influence of the amount of sucrose on pyruvate
production

(2.1) figure (2):

(2.2)

(2.2.1) There is an overall increasing trend as the straight line show but the amount of
private increases as sucrose (%) increase than decrease as the amount of sucrose increase
above 4%.

(2.2.2) This is because the sugar begins to dehydrate the yeast cells as it increases above 4%.
This effect is called crenation.
(2.2.3) 4% of sucrose

References
(1) Lynn Ellen Doxon (2001). The Alcohol Fuel Handbook . InfinityPublishing.com.