hey i've just registered, hello all
I know this experiment has been spoken about a lot in other posts, but my question is unanswered.
I was reading one post on here about the limiting factor, as to whether the yeast even has the appropriate enzymes or carrier proteins for certain sugars (e.g lactose) to facilitate into the yeast cell membrane.
i'm not sure if that fits with my conclusion. MY I.V was the differing sugars, and my D.V was the effect on the production of CO2. This therefore meant that the results and trends must be due to the sugars biological properties alone...as all other factors were kept constant. Can I still maintain this? As now I am unsure as to whether the presence of any suitable enzyme or carrier protein also is a main influence. However my method was maintaining the enzyme activity if there were suitable ones to do so. Not having a suitable enzyme for certain sugars cannot be controlled in my plan surely?
Please help, I think i may be somewhat confused here...