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iwaldron's picture

Relationship of sucrose concentration to CO2 production

We would expect to see an increase in CO2 production as sucrose concentration increased, at least up to 10% sucrose. There is some evidence that very high concentrations of sucrose can result in decreased CO2 production, perhaps due to osmotic effects resulting in dehydration of the yeast cells. However, we would not expect to observe this effect in the range of 1-10% sucrose concentrations. As you suggest, there may have been experimental error such as differences in temperature that produced the anomalous results.


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