Help Needed To Do with Fermentation in Yeast

[Renious02]

Ok so i recieved an assignment on the rate of fermentation in yeast and sugars.
The sugars tested were glucose, fructose, sucrose, maltose and lactose, each of these was mixed with yeast and measured CO2 production over ten mins.
We were given set results they were:
Sugar | Type of Sugar | Trial 1 | Trial 2 | Average
Lactose | Disaccharide | 0.0 | 0.0 | 0.0
Sucrose | Disaccharide | 4.3 | 6.1 | 5.2
Glucose | Monosaccharide | 5.3 | 5.3 | 5.3
Maltose | Disaccharide | 6.3 | 8.0 | 7.15
Fructose | Monosaccharide | 7.1 | 8.3 | 7.7

I have done alot of research and it all suggests that monosaccharides would have a quicker fermentation rate and that gulcose would have the quickest over all rate.
Would this be correct?
Also does lactose need a longer time period to produce gas? or is the reason why it didnt produce any gas due to a personal/method failure?

Sorry if these are simple questions, but i just need a little help.

[mith]

explain the numbers