Fermentatiom by Yeast

Fermentation of glycine, water, sucrose, galactose, and glucose as induced by yeast. ABSTRACT This lab attempted to find the rate at which Carbon dioxide is produced when five different test solutions: glycine, sucrose, galactose, water, and glucose were separately mixed with a yeast solution to produce fermentation, a process cells undergo. Fermentation is a major way by which a living cell can obtain energy. By measuring the carbon dioxide released by the test solutions, it …

…was not an energy producer along with water, which is also not an energy producer. The yeast enzymes would not work on these substances. Some further questions are; Are all monosaccharides efficient Carbon Dioxide producers? Are all disaccharides not as efficient as monosaccharides? Are all amino acids not food sources for a cell? and Are sugars the best food sources for a cell? Experiments could be done on these questions to find out the answers.