Biology lab - Yeast Fermentation - (5 stars)?

Posted on 2017-03-23 05:55:00 in Biology by PREJA

I need help with a question about yeast fermentation. We tested four sugars in the experiment (apple juice, fructose, galactose and sucrose). Our results showed that fructose was the one producing the most carbon dioxide after 30 minutes, followed closely by sucrose, apple juice and then galactose (no carbon dioxide displacement for galactose). 

The question I don't know how to answer is the following: 

Determine which carbohydrate (monosaccharide, disaccharide, polysaccharide) the yeast prefer to metabolize? If there is a preference for one sugar, is it correlated to the molecular structure of the carbohydrate (mono, di, poly)? Explain the results focusing on the enzyme activity in yeast. 

The sugar we tested that gave the best results was fructose, a monosaccharide. However, I don't really know if there is a logic somewhere that proves that monosaccharides are fermented more quickly than disaccharides... 

Thanks a lot in advance!

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