To determine which type of sugar showed the greatest rate of fermentation, you would need to refer to the graphed results you mentioned. However, since I can't see the graph or the data, I can provide general information about how different sugars may affect fermentation.
Typically, glucose is often the most readily fermented sugar for many organisms, including yeast. Sucrose is also a common sugar that can be quickly fermented after being broken down into glucose and fructose. Fructose is usually a good fermentable sugar, while lactose can be less fermentable depending on the organism being used (for example, not all yeast can ferment lactose, as they may lack the necessary enzymes).
If you have access to the data from the graph, you should look for the highest value or peak on the rate of fermentation axis to determine which sugar had the highest rate.
Please let me know if you have specific data from the graph that you would like me to analyze!
1 answer