NOW it begins to make sense!
5% solutions = 2x carbons in the maltose solution = more CO2 produced
RMM of maltose = 2x that of glucose, so, had you used Molarities, this would not be true and so the 2 solutions would have had the same POTENTIAL CO2 production - as it is, you had more carbon in the maltose soln, so more CO2 produced
As to the second point - probably not that much difference in rate of uptake (the hydrolysing step being v quick) as the maltose mihgt well use the same carrier proteins as sucrose.
When starch is hydrolysed by amylase (by yeast, as well as by anything else) the product is maltose
Maltose carrier proteins therefore ARE on the surface of yeast (remember, it's breadmaking yeast
you used!) whereas glucose Cps are probably NOT present
HD2 - just off to is mum, so no more replies for 4 days!