A team of scientists conducted an experiment to examine the effect of varying sugar concentrations on yeast fermentation rates. They used five different sugar concentrations: 0%, 5%, 10%, 15%, and 20% (w/v). Each concentration was tested for a duration of 24 hours. The volume of carbon dioxide (CO₂) produced was measured at intervals of 0, 6, 12, 18, and 24 hours. The results indicate a significant change in CO₂ production across different concentrations.

Refer to the following table for the average CO₂ production (in mL) over the 24-hour period:

Based on this data, which of the following conclusions is best supported regarding the relationship between sugar concentration and CO₂ production?