why would more fermentation occur in a solution of sucrose than in a solution of glucose of equal concentratio
967067
that's so weird, we're doing something similar in my bio class...\n\nI would agree with you....glucose should be broken down faster...perhaps theres some error in ur results.\n\nI did the same experiment...and I had glucose produce a little more CO2 than sucrose.
684681
C because the solution is SATURATED with solute, meaning no more solute can be dissolved by the solvent in the solution.
1114805
You've taken the first step in a good scientific inquiry.  You observed a phenomenon and began trying to explain it.  Now you can work toward an answer.  You could see if sugar (glucose?  sucrose?) is a molecule similar to salt for elevating the boiling point of water. (It depresses the freezing point like salt does.)  You could try measuring water just as it boils, and then with the same instrument, measure sugar-water just as it boils, and see if it really is elevated.  You can learn more about the subject by reading.  The melting point of glucose (C6 H12 O6) is 113 degrees Centigrade, higher than the boiling point of water.\n\nThen you can formulate theories as possible explanations.  You've started doing that.  Then you can investigate those.  Here's another.  Perhaps dissolving sugar is an endothermic reaction.  Mix some sugar and water which are both at the same temperature.  Does the temperature of the mixture change?\n\nIt takes a certain amount of energy to raise the temperature of water.  Look up the definition of calorie.  It takes additional energy to convert it from its liquid state to its gaseous state.\n\nIt often takes some discontinuity for a supercooled solution to freeze or form crystals, or for a superheated solution to boil.  The bottom of the pot has such discontinuities, and particularly irregular parts of the pot are where boiling likely starts.  When you add granulated sugar, you are adding lots of discontinuities.  What happens when you add dissolved sugar instead of granulated sugar?\n\nKeep good records, sign and date your notes and get them witnessed periodically.  They could be your first steps toward a very good science fair project or perhaps a bigger discovery and a patent.  Then, tell the world I helped you along.  That would REALLY make my day!
210253
Fermentation yields 2 molecules of ATP. Before fermentation can take place another process: glycolysis happen; the 2 molecules of ATP are actually produced during glycolysis and are carried on through fermentation.\nThere are two types of fermentation: alcoholic fermentation in plants producing alcohol and lactic aacid fermentation in animals including humans, producing lactic acid. We go into lactic acid fermentation when we over exercise or exercise strenuously. It happens because of a lack of oxygen making the production of ATP needed for normal muscular contraction impossible. Lactic acid produces the feeling of muscle soreness.
439570
Increase Co2 result in the more production of sucrose in the guard cells.That increases its osmotic potential.Water from adjoining cells rush in.Resulting increase in it's opening.
765430
if the glucose concentration (and osmotic level) is too high, the microorganism that does the respiration cannot exist or metabolize. like a concentrated syrup or honey. it is simply too concentrated to allow microbial growth, get it?
709994
If the solution is unsaturated, then more sugar will dissolve in it and raise the ratio of sugar to water.
485893
Check on the internet for the ratios used by comercial factories, then prepare a solution from glycol and water in the given proportion. That's all!!!
813688
This brings back dreadful memories! Glucose is the principal sugar in the biological world. Breakdown of glucose happens in two stages. The first stage is glycolosis, which consists of 10 successive steps in which the glucose, a 6-carbon molecule, is converted into two 3-carbon molecules (pyruvate) and two ATP molecules are synthesized from two ADP molecules and two P i. The second stage of glucose breakdown is called celular respiration, converts the pyruvate molecules into CO2 and H2O through 15 steps, some of which are coupled to the synthesis of many molecules of ATP from ADP +Pi. When pure glucose is ignited and burned, it is completely converted to CO2 and H2O with the release of heat. C6 H12 6O2---->6CO2 + 6H20. The breakdown of glucose in a cell leads to the same result. Six O2 molecules are needed to catabolize each molecule of glucose, and 6 molecules of CO2 and 6 molecules of H2O are the end products. For one mole (180 grams) 686 kilocalories are released. In a cell, the breakdown occurs stepwise, with some energy released at each step. By coupling certain of the steps to synthesis of ATP from ADP, energy is captured. Glycolysis carries the breakdown to pyruvate, during which some energy is transferred into a net gain of two ATP molecules. Glycolysis, however, taps very little of the free energy in glucose; about 93% of this energy is still present in the two pyruvate molecules left after glycolysis. This energy is released in stepwise fashion by conversion of pyruvate to CO2 and H2O in cellular respiration, with the generation of 36 ATP molecules. Cellular respiration occurs in two stages. In the first stage, the pyruvate is oxidized in a sequence of reactions to CO2 and H2O, and electrons are transferred to coenzymes. In the second stage, the passage of the electrons along an electron transport chain is coupled to the synthesis of ATP from ADP and Pi in a manner similar to the transfer of electrons and generation of ATP that occurs in phase 1 reactions of photosynthesis. Then you go on to the citric acid or Krebs cycle. I hope this helps. I remember drawing it out over and over to memorize it. The main thing is to remember as the process goes on what the byproducts are-ATP, etc.
802257
The change in the boiling temperature depends on the number of molecules/particles that are dissolved in water and not their size.\nSalt is NaCl and when dissolved in water it dissociates giving Na+ and Cl- (2 particles per "molecule"). Sugar is not an electrolyte (it does not dissociate into ions) and has a bigger molecular weight which means that its molecules are heavier and therefore the same grams of sucrose and salt will correspond to fewer sucrose particles than salt, leading to a lower increase in the boiling point.\n\nThe equation for the change in the boiling point is\n\ndT= i*Kb*1000*g/(MW*G)\n\ni= depends on the solute (substance that is disolved). For non-electrolytes like sugar it is 1. For strong electrolytes like NaCl it is equal (for dilut solutions) to the number of particles coming from the dissociation of the substance. For NaCl it is 2\nKb=0.513 for water\ng= the grams of the dissolved substance (salt or sugar)\nMW its molecular weight\nG= the grams of water that you use.\n\nFor salt MW=58.5\nSugar is the dissacharide sucrose with MW=342\n\nSo for dT=1 and assuming 1000g of water (1 kg)\nFor NaCl\n1=2*0.513 *1000*g / (58.5*1000) =>\ng= 57 grams of salt\n\nFor sugar it would be\n1=1*0.513 1000*g / (342*1000)=>\ng= 666.7 grams of sugar !\nAlso sugar would start forming caramel if you boil such a concentrated solution for enough time.
909795
Adding sucrose to water is a VERY Endothermic reaction.  That means it requires heat to make the sucrose dissolve.  If you added a bunch of sucrose (sugar) to a glass of water at room temperature, the temperature of the water would drop and the solution would become cold as the sucrose dissolved.  \nSo, putting sucrose on ice should either do nothing since there is not enough energy to make it dissolve and interact with the water molecules ... or .... if there was enough energy, the sucrose would start to dissolve causing the ice to become even colder!  Adding sugar to water makes the temperature drop like a rock (This is fact), as for ice I would expect the same thing....that's only my opinion, I could be wrong.
799283
A sucrose molecule is made up of a glucose and a fructose molecule. 1 mole of sucrose gets broken down to 1 mole of glucose and 1 mole of fructose. The metabolic pathway of both glucose and fructose are very similar. \n1 mole of glucose yields 6 moles of CO2 and 1 mole of fructose yields 6 moles of CO2, therefore, 1 mole of sucrose will yield 12 moles of CO2\n1 mole of glucose yields 36 ATP and 1 mole of fructose yields 36 moles of ATP, therefore, 1 mole of sucrose will yield 72 moles of ATP.\nFollowing the same logic, 1 mole of sucrose will yield 6 moles of Acetyl CoA (3 from glucose and 3 from fructose)  and 4 moles of pyruvate (2 from glucose and 2 from sucrose)
964456
d, because the Krebs cycle is the next step in energy generation (when oxygen is present). (a) is incorrect, because lactic acid fermentation occurs when there is no oxygen. (b) is incorrect, because alcoholic fermentation is also anaerobic, and occurs mainly in yeast. (c) is incorrect, because photosynthesis does not require oxygen to occur.
562045
The decrease in temperature decreases the solubility of the solution.  The solution becomes supersaturated and the sugar precipitates out of solution
786178
In glycolysis, glucose eventually becomes pyruvate. Glucose and pyruvate are small molecules. The production of pyruvate does not happen at once: glucose first has a phosphate molecule attached to it, then it's oxygen bonds get tweaked a bit, then another phosphate gets attached... After ten small alterations, we have two pyruvates (glucose gets split in half along the line). The pathway starts with glucose and ends with pyruvate, but after the first step, it is not just glucose anymore, it is glucose-6-phosphate. After the second step it is fructose-6-phosphate. These molecules that are not the start or the finish of a pathway are called intermediates.\n\nAll the intermediates are small molecules. Enzymes are not small molecules (relatively speaking). Enzymes are proteins, the smallest of which are still hundreds of times more massive than glucose, pyruvate, and the glycolysis intermediates. Enzymes serve very specific functions and the transformation of glucose into the first intermediate of glycolysis is controlled by an enzyme. The transformation of the first intermediate into the second is also controlled by an enzyme (a different one). Just about every molecular transformation occuring in any organism is controlled by an enzyme. The enzymes do not change. They just cause the molecular transformation of other molecules to occur much faster than they would naturally.
736055
when the solvent (liquid) can no longer dissolve any more solute (solid) and particles of the solute remain in the solution.\n\neg: sugar in tea...if you add too much sugar (solute) to the tea (solvent) the sugar sinks to the bottom and wont dissolve. \n\nTasty but saturated!
900560
Most solutes (sugar in this case) have limited solubility (ability to dissolve) in most solvents (water in this case). This solubility varies with temperature - the hotter the solution, the higher the solubility. As mentioned in an earlier answer, this means more energy must be added to dissolve more solute. On the other hand, if energy is taken out of a solution, the solute will usually  come out of the solution, depending on the concentration.\n\nThis physical law that governs this is the 2nd law of thermodyamics.