3. After 24 hours of fermentation, no more CO₂ was produced in the presence of sucrose. Assuming that the yeast are still alive, explain this observation. Based on you results what do you conclude about yeasts' ability to metabolize lactose?

Biochemistry
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ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
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Chapter1: Biochemistry: An Evolving Science
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Q3. After 24 hours of fermentation, no more CO₂ was produced in the presence of sucrose.
Assuming that the yeast are still alive, explain this observation.
Q4. Based on you results what do you conclude about yeasts' ability to metabolize lactose?
6
sidor
14/3 olginta
G
Transcribed Image Text:D Q3. After 24 hours of fermentation, no more CO₂ was produced in the presence of sucrose. Assuming that the yeast are still alive, explain this observation. Q4. Based on you results what do you conclude about yeasts' ability to metabolize lactose? 6 sidor 14/3 olginta G
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