what’s the effect of the sugar type in yeast on the rate of reaction by measuring the amount of CO2 released BY DR. ROHAN NASSER OBIED

Background

Fermentation plays a key role in the production of food and beverage products such as bread, beer as well as bread among others, (Bamforth & Cook, 2019). However, it should be noted that it is also involved in complex biological processes such as cellular anaerobic respiration which is a key process in the production of energy in the form of Adenosine triphosphate (ATP) in the absence of oxygen. It is worth noting that the normal aerobic respiration involves the use of sugar in the form of Glucose and oxygen to generate energy (ATP) with CO: being a by-product of the process. How the energy is produced is that the sugar (glucose) is broken down within the cells through the action of many enzymes which results in the release of energy. This is common in most living things as they need energy for their day-to-day activities. (Trchounian & Trehounian, 2019).

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