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July 31, 2014

Homework Help: biology

Posted by Melissa on Saturday, September 29, 2007 at 11:05am.

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!

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