Yeast were exposed to various sugars in culture without oxygen. According to the data, in the culture with which sugar would the most ATP be measured?
Responses
A maltose, because it is a disaccharide and has more high energy bondsmaltose, because it is a disaccharide and has more high energy bonds
B glucose, because it is a monosaccharide and is easily metabolized by yeastsglucose, because it is a monosaccharide and is easily metabolized by yeasts
C lactose, because yeasts have this sugar readily available in their growth medialactose, because yeasts have this sugar readily available in their growth media
D sucrose, because it is a disaccharide and is the most plentiful sugar for yeasts
B. glucose, because it is a monosaccharide and is easily metabolized by yeasts.
The correct answer is B. Glucose, because it is a monosaccharide and is easily metabolized by yeast.
To determine which sugar would produce the most ATP in yeast culture without oxygen, we need to understand the process of fermentation and how yeast metabolize different sugars.
Yeast can undergo fermentation in the absence of oxygen to produce ATP for energy. During fermentation, yeast breaks down sugars into ethanol and carbon dioxide, and in the process, they generate ATP. The amount of ATP produced depends on the type of sugar being metabolized.
Now, let's examine the given options:
A. Maltose: Maltose is a disaccharide composed of two glucose molecules joined together. It contains high-energy bonds. When yeast metabolizes maltose, it breaks it down into glucose molecules before fermenting them to produce ATP. Since maltose has more high-energy bonds compared to other disaccharides, it has the potential to produce more ATP. Therefore, this option suggests that the most ATP would be measured in the culture with maltose.
B. Glucose: Glucose is a monosaccharide, and it is easily metabolized by yeast. Yeast can directly ferment glucose without the need for additional enzymatic breakdown. Consequently, glucose can be efficiently metabolized by yeast, leading to ATP production. This option suggests that the most ATP would be measured in the culture with glucose.
C. Lactose: Lactose is a disaccharide found in milk, and it consists of one glucose molecule and one galactose molecule. Yeasts typically do not have lactose readily available in their natural growth media. Therefore, the availability of lactose is not likely to affect the amount of ATP produced by yeast.
D. Sucrose: Sucrose is also a disaccharide composed of one glucose molecule and one fructose molecule. Yeasts have enzymes to break down sucrose into glucose and fructose before fermenting them to produce ATP. The statement suggests that sucrose is the most plentiful sugar for yeasts, implying that there is an abundance of sucrose available for fermentation. Therefore, this option proposes that the most ATP would be measured in the culture with sucrose.
Based on the information provided, option D, sucrose, suggests that the most ATP would be measured in the culture with sucrose because it is a disaccharide, and it is the most plentiful sugar available for yeast.
However, it's important to note that the precise measurement of ATP production in yeast culture would require laboratory experimentation and precise analysis.