Glucose and sucrose easily produced alcohol fermentation in yeast. Why didn't galactose and lactose?
This was the virtual experiment.
pH was set at 7
temperature 20 degrees C
20 ml of glucose was added to 1ml yeast
20ml or sucrose was added to 1ml of yeast
20ml of galactose was added to 1 ml of yeast
20ml of lactose was added to 1ml of yeast
gas was measured after 20 minutes.
Glucose and sucrose showed a reaction. Lactose and galactose didn't. Why?