Ethan G. answered • 02/07/21
Math and Bio Tutor
Hello, this is a great question.
First I want to point out some important things. Sucrose is a disaccharide carbohydrate. This means that sucrose is a double sugar. Fermentation is a catabolic process that makes a limited number of ATP from glucose, and in the case of this question, sucrose. Yeast is a fungal organism that metabolizes sugars, such as sucrose, and releases CO2. Since equal amounts of yeast and water were added to the test tube, we know that it is not the amounts of these substances affecting the amount of CO2 produced. After reading the question, you can see it is the amount of sucrose that changes per test tube, so it is the amount of sucrose that is affecting the amount of CO2 produced in the fermentation reaction.
Looking at the table, you can see that after ten minutes, test tube one (received 0 g of sucrose) produced 0 mL of CO2, test tube two (received .5 g of sucrose) produced 3 mL of CO2, test tube three ( received 1 g of sucrose) produced 4.1 mL of CO2, and test tube four (received 1.5 g of sucrose) produced 7.3 mL of CO2. This shows us that as the amount of sucrose added to the test tubes increases, the amount of CO2 produced increases. There is a positive correlation between the amount of sucrose and the rate of fermentation. Hence, the correct answer is, "The rate of fermentation increases with an increase in the concentration of sucrose."
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