Posted by Melissa on .
We recently performed a yeast fermentation lab in class to determine the effects of different sugars (sucrose, lactose and dextrose) on the rate of fermentation. I am writing up my lab report, however I am having some difficulties. If sucrose and lactose have the same molecular formula, what makes them different? The results in my lab from the two sugars are COMPLETELY different, why could this be? Also, different groups of students did different sugars: the sucrose and lactose groups measured the amount of CO2 every 2 minutes, but the dextrose group measured every 4 minutes, so how do I properly record all the data and find the averages without anything being messed up? Thank you!
The differences in chemical properties of the two molecules, with the same formula, are due to the different ways the atoms are arranged in the molecule.
As for recording the data, plot both results on a CO2 vs time scale, with the same coordinate scales. The dextrose data will have half as many points but that will not matter much when fitting a curve to the data. I do not know what kind of averages you will be calculating. Measurements made by different groups?