For the reproduction of yeast which sugar is best,regular suger,splenda,equal or sweet and low?give the reason why it is best.why do splenda don't produce carbon dioxide during yeast fermentation?

splenda, equal, are not sugars that yeast can digest.

To determine which sugar is best for the reproduction of yeast, we need to understand what yeast requires for fermentation. Yeast primarily feeds on glucose, a simple sugar, which it converts into carbon dioxide and alcohol through the process of fermentation.

Regular sugar, also known as sucrose, is a complex sugar made up of glucose and fructose. Yeast has the ability to break down sucrose into its constituent glucose molecules and use them for fermentation. Therefore, regular sugar is an excellent choice as it provides the necessary glucose for yeast growth and reproduction.

Splenda, on the other hand, is a sugar substitute called sucralose. Unlike regular sugar, yeast cannot metabolize or digest sucralose. This is why splenda does not produce carbon dioxide during yeast fermentation. The structure of sucralose is chemically modified so that it cannot be processed by yeast in the same way regular sugar can.

Equal and sweet and low are also artificial sweeteners, mainly composed of aspartame and saccharin respectively. Just like splenda, yeast cannot ferment or digest these artificial sweeteners. Therefore, they are not suitable for yeast reproduction.

In summary, regular sugar is the best choice for yeast reproduction because it provides the necessary glucose that yeast can metabolize and convert into carbon dioxide during fermentation. Splenda, equal, and sweet and low cannot be metabolized by yeast, and therefore do not support yeast fermentation and reproduction.