Question

formed an experiment to study which type of sugar will be used most effectively by yeast for fermentation. for the experiment, the researcher added yeast culture to three 500 ml flasks each containing 225 ml of water. the researcher then added 10 g each of glucose, sucrose, and galactose to cultures 1, 2, and 3, respectively, and recorded the number of bubbles produced by each culture. the graph shows the results of the experiment. bar graph with glucose, sucrose, galactose (y-axis: number of bubbles per minute, x-axis: glucose, sucrose, galactose) from the experimental results, the researcher can conclude that yeast use dropdown: glucose, sucrose, galactose most effectively for fermentation. possible points 12.5

Explanation:

To determine which sugar yeast uses most effectively for fermentation, we analyze the bar graph. The number of bubbles (a measure of fermentation activity) is highest for glucose: the glucose bar reaches around 36 - 37 bubbles per minute, while sucrose is around 25 and galactose around 20. Higher bubble count means more fermentation, so yeast uses glucose most effectively.

Answer:

glucose