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Optimal Sucrose concentration

I apologize if this answer is found somewhere in the teacher prep material, I have not found it. When preforming this experiment I expected to see an increase in the carbon dioxide production as the sucrose concentration increased. For example, the 10% sucrose would result in the most carbon dioxide production. Instead, several lab groups saw the most carbon dioxide production with the 1% solution. Is this due to experimental error or is this the expected result? I am curious if too much sugar is detrimental to the yeast.


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