|MadSci Network: Biochemistry|
I am currently planning my biology coursework, and have many results, but am still puzzled as to why different sugars give differing outputs of carbon dioxide. I know that glucose is a monosaccharide, and can therefore enter glycolysis as it is. However, sucrose and lactose are disaccharides, and must be split into non-reducing sugars first in order to respired. But why is the amount of carbon dioxide evolved different for each substrate, even if the same concentrations and volumes are used with the same volume of yeast?
Re: Why do respiration rates of glucose, sucrose and lactose vary with yeast?
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