John T. answered 02/10/23
PhD in Physiology & Cell Biology with over 20 years experience.
You will probably use a bar graph where the height of each bar is the amount of alcohol produced (dependent variable) and each bar itself is labeled as a particular yeast strain at 25% sugar. This provides the best visual for comparing how much each strain produces because taller bars intuitively correspond to more production, and they are easy to comprehend when presented along the horizontal axis. The title will be "Alcohol production at optimal sugar concentration by yeast strain."