I am currently doing coursework for biology which is about fermentation of yeast with different types of sugars solutions such as glucose sucrose lactose…
could any one help me by giving me links that
why activation is yeast is important? and why we do that?
How different sugar solutions affect the rate of fermentation?
Why does do it? and how does it do it ?
Why different sugars solution give rise to different volume of carbon dioxide gas?
How does it do it?