1 What gas is being produced to create the gas bubble 2

Last updated: 3/4/2024

1 What gas is being produced to create the gas bubble 2 Production of this gas is an indicator that what process is occurring 3 Identify the independent and dependent variables for this experiment 4 Describe other approaches we could have used to measure the rate of fermentation that measure the consumption of the substrates rather than the concentration or volume of the products 5 Did the yeast function aerobically or anaerobically Explain 6 Which carbohydrate solution resulted in the largest bubble 7 Which carbohydrate solution resulted in the smallest bubble 8 How do your results relate to the ability of yeast to metabolize different carbohydrates 9 Both cellular respiration and fermentation usually begin with what molecule Where do the pathways separate 10 How do the reactants and products differ in fermentation as compared with aerobic respiration 11 Why would measuring NAD NADH not be an effective way of measuring fermentation rates 12 How do non sugar molecules fit into respiration and fermentation