How does a Sugar's Structure Affect Rate of Fermentation?

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mustarirakos
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How does a Sugar's Structure Affect Rate of Fermentation?

Post by mustarirakos » Tue Jul 13, 2010 1:27 pm

Hey everyone, I'm a little confused over this issue. I recently conducted an experiment as part of my A2 coursework investigating the rates of fermentation produced by various sugars (glucose, fructose, galactose, maltose and lactose). I got the results and they fitted the pattern I expected ie. glucose giving the highest rate, then fructose etc. However, I need to use the structure of the sugar molecules to explain this difference in rate and this is where I'm stuck, as the structures of them seem to be fairly similiar (apart from the fact that some are monosaccharides and some are disaccharides). Can anyone help please? Much appreciated
Last edited by canalon on Tue Jul 13, 2010 2:07 pm, edited 1 time in total.
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JackBean
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Post by JackBean » Tue Jul 13, 2010 8:53 pm

Look rather for their metabolism (which is related to structure anyway).
http://www.biolib.cz/en/main/

Cis or trans? That's what matters.

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