Based on Experiments 1 and 2, one can infer that, as compared to molasses, pure sucrose:

A. Is more effective at inducing fermentation in yeast.
B. Is less effective at inducing fermentation in yeast.
C. Is exactly as effective at inducing fermentation in yeast.
D. Does not induce fermentation in yeast.

Experiment 1

Since yeast needs sucrose to ferment and molasses is 60% sucrose, scientists first study yeast grown in molasses. Five test tubes are filled with .4 grams of yeast and various molasses concentrations. Carbon dioxide levels are measured as an indication of fermentation for each test tube after one day and again after two days. These levels are shown in Table 1.

Experiment 2
Five different test tubes are filled with .4 grams of yeast and various pure sucrose dilutions. Carbon dioxide levels are then measured as an indication of fermentation after one and two days. These levels are shown in Table 2.

Transcribed Image Text:

1 2 3 4 5 Molasses (%) 6.2 12.5 25 50 100 Table 1 CO₂ (mm) Day 1 2 6 24 69 86 CO₂ (mm) Day 2 9 32 78 94 100