Effect of Sugar Concentration on Yeast Fermentation

Researchers conducted a study to investigate the effects of different concentrations of a sugar solution on the fermentation rate of yeast. The experiment involved preparing four different sugar solutions with concentrations of 0%, 5%, 10%, and 15%. Each solution was placed in a separate fermentation chamber with equal amounts of yeast. Over a period of 24 hours, the researchers measured the amount of carbon dioxide produced in each chamber, which indicates the fermentation rate. The results showed that the 10% sugar solution yielded the highest amount of carbon dioxide, while the 0% solution produced none.

Based on the results of this study, what can be concluded about the effect of sugar concentration on yeast fermentation?