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Food Source, Sucrose Or Cellular Respiration?

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The core concept being investigated is cellular respiration, which is the process by which cells convert sugar and oxygen into energy (in the form of adenosine triphosphate). This process also produces water and carbon dioxide as byproducts. This relates to the guiding question, “which food source, sucrose or maltose, is yeast most effective at acquiring energy from (measured by the rate of CO2 output from cellular respiration)?”, because the type of saccharide involved in cellular respiration determines the rate at which the yeast is able to catabolize it. Sucrose and maltose are two disaccharides which undergo different catabolic processes and use some different enzymes during catabolism, which affect the rate at which cellular respiration

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