1. Discuss each sugar (glucose,sucrose and lactose splenda) thoroughly as a food source for yeast? What made that medium an ideal or less than ideal source for energy. Why were some sugars metabolized while others were not?
2. How did concentration play into the rate of respiration? explain how it met or differed from expectations?
3. Name three specific locations where yeast might naturally grow and give possible food sources that support their growth at these locations.