Caroline Macrae Biology 161 06 November 14 2013 Discussion The results did not support my hypothesis made at the beginning of the experiment completely The hypothesis was that monomers and dimers will be fermented by yeast but polymers due to their complexity will not be fermented by yeast The monomers tested for fermentation were galactose and fructose Glucose the positive control and fructose both tested positive for yeast fermentation Glucose fermented much quicker so easier than fructose These results follow the hypothesis that I predicted before the experiment but galactose did not ferment as predicted coming out as negative fermentation Reasons for this could include that the enzymes need to ferment galactose are not present in the yeast used but are present in the other monosaccharide s in the experiment The dimers tested for yeast fermentation were sucrose maltose aspartame and sucralose a chlorinated form of sucrose All tested positive for yeast fermentation and followed the stated hypothesis but sucralose Reasons for this could be that it is a chlorinated disaccharide and that the yeast used doesn t have the enzymes required to ferment this substrate Vice versa all of the polymers but honey tested negative for yeast fermentation Starch and pyruvate a product of glycolysis and made from glucose both followed the hypothesis stated above where the complexity of polymers yeast can not easily ferment them In this case though yeast can ferment honey reasons for this could include that honey contains enzymes that allow yeast to ferment it To improve findings we could add more monomers polymers and dimers in order to expand our knowledge on the amounts of carbon dioxide produced by each of the various substrates by yeast
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