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Yeast and fermentation: Sucrose vs. GlucoseBloemen, V., Sommen, C. van derGymnasium Haganum, The Netherlands (April 2010)SummaryYeasts are eukaryotic micro-organisms classified in the kingdom Fungi. Yeast has the ability toferment glucose into ethanol and carbon dioxide. Yeast, being part of the fungus family, operatesin an anaerobe environment. Sucrose is a disaccharide and hydrolyzed into glucose and fructose.In the experiment by Slaa etc. they begin with sucrose, but for the fermentation they use onlyglucose. This implies that the presence of fructose does not serve any purpose in thefermentation process. However, seeing that fructose and glucose have the same molecularformula, this does not seem very likely. The amount of carbon dioxide produced during thefermentation process was observed first when using sucrose (glucose + fructose) andafterwards when using only glucose. This resulted in the conclusion that sucrose produces ahigher amount of carbon dioxide, and therefore also a higher amount of ethanol, then when onlyglucose is used. This means that fructose also produces carbon dioxide. However, the molar ratioof the two amounts does not equal 1:2, expected when fructose would produce the same amountof carbon dioxide as glucose, but 1:1,6. This might be caused by the fact that fructose has anotheroptimal temperature than glucose. 2010 Vera Bloemen and Cecile van der Sommen. All rights reserved.IntroductionThe regular sugar from the stores is noglucose, but is a disaccharide, a sugarcomposed of two different monosaccharides.This regular sugar is called sucrose(C12H22O11). Before the fermentation of glucoseto ethanol starts, first the sucrose has to behydrolyzed
Answer:
Hi mate this the break down of glucose in various ways
Explanation:
the glucose will break down to pyruvate and to various things.