This experiment was performed to determine which carbohydrate substrates positively influence yeast fermentation since yeast seems to have greater ability to utilize certain carbohydrates. Rate of evolution of carbon dioxide was measured by the amount of carbon dioxide produced over time. We compared the reaction rates in samples with varying carbohydrate substrates at a constant temperature of 35 degrees C. The most efficient carbohydrates, with respect to time and energy, were the ones best suited for the yeast's "enzyme-based transport system (Vilet, 1993)", which allows entry into the yeast cell and entry into the glycolytic pathway. Those carbohydrates best suited for the enzyme-transport system had the highest carbon dioxide levels and the greatest reaction rates.

For millennia, humans have used the alcoholic fermentation capability of yeast to produce breads, crackers and a variety of fermented beverages including beer and wine. Yeast are versatile unicellular fungi. They grow rapidly and have simple nutritional requirements. "When yeast degrade nutrients in the absence of oxygen they use the process of glycolysis to produ

Figure two shows the calculated reaction rates in ml/hr of yeast fermentation on each of the carbohydrates: glucose, fructose, lactose, sucrose, and starch at 35 degrees C. Sucrose had the highest reaction rate, followed by glucose and fructose. Lactose and starch were included but did not have a calculable reaction rate. The control was left out.

Figure one shows the carbon dioxide evolved (read in ml) of each of the six experimental tubes compared to time in hours. This is an indication of the rate at which yeast-carbohydrate solution is being turned into carbon dioxide in each tube at 35 degrees C. We see a steady increase in carbon dioxide in glucose, fructose, and sucrose. The control group (not shown), lactose and starch showed little or no development of carbon dioxide.

Some common words found in the essay are:
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