Include your hypothesis from step 1 here. be sure to include at least one piece of scientific reasoning in your hypothesis to support your predictions. 2. did you notice a difference in the rate of fermentation between the various sugars? did the artificial sugar provide a good starting material for fermentation? 3. was anaerobic fermentation occurring? how do you know (use scientific reasoning). 4. if you observed fermentation, identify the gas that was produced. suggest two methods you could use for positively identifying this gas. 5. hypothesize why some of the sugar or sweetener solutions were not metabolized, while others were. research the chemical formula of equal® and splenda® and explain how it would affect yeast fermentation.

Explanation: Anaerobic respiration takes place in the absence of oxygen. Unlike aerobic respiration which takes place in the presence of oxygen and produce a large amount of ATP,Anaerobic respiration leads to the production of less amount of ATP.

In yeast, anaerobic respiration occur leading to the production of Alcohol and carbon dioxide. This process is otherwise known as alcoholic fermentation.

The Carbondioxide is identified using lime water.

In summary Glucose undergoes an anaerobic process to form carbon dioxide, alcohol and ATP.

after making a punnet square using bv bv bv bv you will find that the ratio will be 9: 7 or a 128.6% probability.

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