Sucrose And Glucose Lab Report

Upon examining the structures of sugars it was hypothesised that glucose would produce CO2 faster, because of its structure. Sucrose would produce the highest amount of CO2, because it’s structure was a bit more complex, being a disaccharide (two sugars) made up of glucose and fructose, but not the faster as it may take more energy and time to break down the sugar. It was expected that lactose would produce almost no carbon dioxide as the disaccharide was complex and it was assumed that there were no enzymes in the yeast that could break down galactose. The results supported the hypothesis as the sucrose produced the most amount of CO2, the glucose produced the most CO2 in the first 2 minutes and the lactose produced 873 less bubbles than the other sugars on average.

The data could have curved happened because the yeast would have broken down the glucose, fructose and sucrose down very quickly, where the sugar was used up, therefore causing the reaction started slowing down. The lactose results showed a linear graph this is because it was a slow reaction, which means it takes a long time for the yeast to break down the sugar. Looking at the glucose trials all the trials started to go up at the same rate, however trial 3 did not produce as much CO2. All of the sucrose trials went up at a fairly constant rate and did nit vary much between trials. Examining the fructose trials, the trials went up at a similar rate, but trial 3 produced at lot more CO2 gas compared to the other trials after 5 minutes. Trial 1 and 2 of lactose showed a liner graph and both went up fairly similar, yet trial 3 showed a non-liner graph as the data started to