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THE PROCESS OF FERMENTATION THROUGH DIFFERENT KINDS OF SUGARS

In order to produce ethyl alcohol fermentation, we had to determine what sugars used, such as glucose (a single sugar) sucrose (table sugar) and lactose (milk sugar) will react with yeast to produce ethyl alcohol fermentation. My hypothesis is that the sugar lactose would produce the highest amount of bubbles and ferment.

INTRODUCTION:
The significance of fermentation is a lengthy process that has been practiced by humankind for thousands of years. Through fermentation humankind has been able to produce such products as bread, cheese, yogurt, soy sauce, sauerkraut and beer. In order for fermentation to be successful, it must breakdown sugar to obtain energy. This energy is present through the metabolic pathways of organisms. The organism in this case is yeast, and it acts like an enzyme, and it influences chemical reactions.
The energy, called ATP, is used to do cellular work such as growth, transport and...

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Title: THE PROCESS OF FERMENTATION THROUGH DIFFERENT KINDS OF SUGARS
Approximate word count: 752
Approximate pages: 4 (250 words per double-spaced page)

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