When being fermented why do fructose sucrose starch and, Biology

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When being fermented why do fructose sucrose starch and

When being fermented why do fructose, sucrose, starch and glucosehave different amounts of carbon dioxide being produced? Why do thereaction rates differ?

(This experiment was done to see what kind of effect differenttypes of food sources have on fermentation by measuring the amountof carbon dioxide produced by yeast).

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