Effect of Sugar Concentration on Yeast Fermentation

Medium Data Representation Interpreting Experimental Data

A team of researchers conducted an experiment to determine the effect of varying sugar concentrations on yeast fermentation rates. They prepared a series of test tubes, each containing the same volume of yeast and water but differing sugar concentrations: 0g, 5g, 10g, and 20g. After incubating the test tubes for 30 minutes, they measured the amount of carbon dioxide produced in each test tube. The data collected is represented in the following table:

Table 1: Carbon Dioxide Production (mL)

Sugar Concentration (g)	CO2 Produced (mL)
0	1
5	10
10	20
20	25

Based on the data provided, what can be concluded about the relationship between sugar concentration and yeast fermentation rate?

There is no relationship between sugar concentration and fermentation rate.

Fermentation rate increases with sugar concentration up to a point.

Higher sugar concentrations lead to decreased fermentation rates.

Fermentation is constant regardless of sugar concentration.

Hint

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