3. After 24 hours of fermentation, no more CO₂ was produced in the presence of sucrose. Assuming that the yeast are still alive, explain this observation. Based on you results what do you conclude about yeasts' ability to metabolize lactose?

3. After 24 hours of fermentation, no more CO₂ was produced in the presence of sucrose. Assuming that the yeast are still alive, explain this observation. Based on you results what do you conclude about yeasts' ability to metabolize lactose?

Biology: The Unity and Diversity of Life (MindTap Course List)

14th Edition

ISBN:9781305073951

Author:Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr

Publisher:Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr

Chapter7: How Cells Release Chemical Energy

Section: Chapter Questions

Problem 10SQ

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Q3. After 24 hours of fermentation, no more CO₂ was produced in the presence of sucrose.
Assuming that the yeast are still alive, explain this observation.
Q4. Based on you results what do you conclude about yeasts' ability to metabolize lactose?
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