Increasing Sucrose Concentration

The hypothesis that increasing the sucrose concentration from 6% (m/v) to 12 (m/v) would increase the rate of fermentation was not supported by the experiment. When looking at the graph it can be seen that the data obtained provided unclear results. Rather than the fermentation rate being significantly faster with a 12% (m/v) sucrose concentration throughout the entire study; the graph showed the fermentation rate for 12% (m/v) sucrose concentration was faster at times while the fermentation rate with 6% (m/v) sucrose concentration was faster at other times. During the beginning of the study the fermentation rate for 12% (m/v) sucrose concentration was slower than the 6% (m/v) sucrose concentration. Although, once it reached roughly the middle of the experiment at about 5 to 6 minute marking period the fermentation for the 12% (m/v) sucrose concentration became faster than the 6% (m/v) sucrose concentration. It is visually seen that during the 0 to 4 minute marking period the fermentation rate was not consistent for the 12% (m/v) sucrose concentration as it was for the 6% (m/v) sucrose concentration. Further along into the study during the 5 to 9 minute marking person the fermentation rate …show more content…
During this time period the 12% (m/v) sucrose concentration of sucrose had more of a consistent fermentation rate, while the 6% (m/v) sucrose concentration began to not be as consistent with its