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Directions:Read the passages and choose the best answer to each question.PassageYeast is a unicellular fungus, and is arguably one of the most important members of the fungus family, primarily because of its involvement in the process of fermentation.During this process, yeast breaks down sucrose into alcohol and carbon dioxide. The chemical equation for fermentation is given below. Scientists study how to induce fermentation in yeast most effectively.C12H22O11 + H2O → 4C2H5OH + 4CO2Experiment 1Since yeast needs sucrose to ferment and molasses is 60% sucrose, scientists first study yeast grown in molasses.Five test tubes are filled with .4 grams of yeast and various molasses concentrations. Carbon dioxide levels are measured as an indication of fermentation for each test tube after one day and again after two days. These levels are shown in Table 1.Experiment 2Five different test tubes are filled with .4 grams of yeast and various pure sucrose dilutions. Carbon dioxide levels are then measured as an indication of fermentation after one and two days. These levels are shown in Table 2.Experiment 3Eight more test tubes were filled with .4 grams of yeast and a 15% sucrose solution. Various combinations of ammonium sulfate, potassium dihydrogen phosphate, minerals, and vitamins were added to the test tubes. Carbon dioxide levels were measured after one and two days. These levels are shown in Table 3.Q.Based on Experiments 1 and 2, one can infer that, as compared to molasses, pure sucrose:a)is more effective at inducing fermentation in yeast.b)is less effective at inducing fermentation in yeast.c)is exactly as effective at inducing fermentation in yeast.d)does not induce fermentation in yeast.Correct answer is option 'A'. Can you explain this answer? for ACT 2025 is part of ACT preparation. The Question and answers have been prepared according to the ACT exam syllabus. Information about Directions:Read the passages and choose the best answer to each question.PassageYeast is a unicellular fungus, and is arguably one of the most important members of the fungus family, primarily because of its involvement in the process of fermentation.During this process, yeast breaks down sucrose into alcohol and carbon dioxide. The chemical equation for fermentation is given below. Scientists study how to induce fermentation in yeast most effectively.C12H22O11 + H2O → 4C2H5OH + 4CO2Experiment 1Since yeast needs sucrose to ferment and molasses is 60% sucrose, scientists first study yeast grown in molasses.Five test tubes are filled with .4 grams of yeast and various molasses concentrations. Carbon dioxide levels are measured as an indication of fermentation for each test tube after one day and again after two days. These levels are shown in Table 1.Experiment 2Five different test tubes are filled with .4 grams of yeast and various pure sucrose dilutions. Carbon dioxide levels are then measured as an indication of fermentation after one and two days. These levels are shown in Table 2.Experiment 3Eight more test tubes were filled with .4 grams of yeast and a 15% sucrose solution. Various combinations of ammonium sulfate, potassium dihydrogen phosphate, minerals, and vitamins were added to the test tubes. Carbon dioxide levels were measured after one and two days. These levels are shown in Table 3.Q.Based on Experiments 1 and 2, one can infer that, as compared to molasses, pure sucrose:a)is more effective at inducing fermentation in yeast.b)is less effective at inducing fermentation in yeast.c)is exactly as effective at inducing fermentation in yeast.d)does not induce fermentation in yeast.Correct answer is option 'A'. Can you explain this answer? covers all topics & solutions for ACT 2025 Exam. Find important definitions, questions, meanings, examples, exercises and tests below for Directions:Read the passages and choose the best answer to each question.PassageYeast is a unicellular fungus, and is arguably one of the most important members of the fungus family, primarily because of its involvement in the process of fermentation.During this process, yeast breaks down sucrose into alcohol and carbon dioxide. The chemical equation for fermentation is given below. Scientists study how to induce fermentation in yeast most effectively.C12H22O11 + H2O → 4C2H5OH + 4CO2Experiment 1Since yeast needs sucrose to ferment and molasses is 60% sucrose, scientists first study yeast grown in molasses.Five test tubes are filled with .4 grams of yeast and various molasses concentrations. Carbon dioxide levels are measured as an indication of fermentation for each test tube after one day and again after two days. These levels are shown in Table 1.Experiment 2Five different test tubes are filled with .4 grams of yeast and various pure sucrose dilutions. Carbon dioxide levels are then measured as an indication of fermentation after one and two days. These levels are shown in Table 2.Experiment 3Eight more test tubes were filled with .4 grams of yeast and a 15% sucrose solution. Various combinations of ammonium sulfate, potassium dihydrogen phosphate, minerals, and vitamins were added to the test tubes. Carbon dioxide levels were measured after one and two days. These levels are shown in Table 3.Q.Based on Experiments 1 and 2, one can infer that, as compared to molasses, pure sucrose:a)is more effective at inducing fermentation in yeast.b)is less effective at inducing fermentation in yeast.c)is exactly as effective at inducing fermentation in yeast.d)does not induce fermentation in yeast.Correct answer is option 'A'. Can you explain this answer?.

Solutions for Directions:Read the passages and choose the best answer to each question.PassageYeast is a unicellular fungus, and is arguably one of the most important members of the fungus family, primarily because of its involvement in the process of fermentation.During this process, yeast breaks down sucrose into alcohol and carbon dioxide. The chemical equation for fermentation is given below. Scientists study how to induce fermentation in yeast most effectively.C12H22O11 + H2O → 4C2H5OH + 4CO2Experiment 1Since yeast needs sucrose to ferment and molasses is 60% sucrose, scientists first study yeast grown in molasses.Five test tubes are filled with .4 grams of yeast and various molasses concentrations. Carbon dioxide levels are measured as an indication of fermentation for each test tube after one day and again after two days. These levels are shown in Table 1.Experiment 2Five different test tubes are filled with .4 grams of yeast and various pure sucrose dilutions. Carbon dioxide levels are then measured as an indication of fermentation after one and two days. These levels are shown in Table 2.Experiment 3Eight more test tubes were filled with .4 grams of yeast and a 15% sucrose solution. Various combinations of ammonium sulfate, potassium dihydrogen phosphate, minerals, and vitamins were added to the test tubes. Carbon dioxide levels were measured after one and two days. These levels are shown in Table 3.Q.Based on Experiments 1 and 2, one can infer that, as compared to molasses, pure sucrose:a)is more effective at inducing fermentation in yeast.b)is less effective at inducing fermentation in yeast.c)is exactly as effective at inducing fermentation in yeast.d)does not induce fermentation in yeast.Correct answer is option 'A'. Can you explain this answer? in English & in Hindi are available as part of our courses for ACT. Download more important topics, notes, lectures and mock test series for ACT Exam by signing up for free.

Here you can find the meaning of Directions:Read the passages and choose the best answer to each question.PassageYeast is a unicellular fungus, and is arguably one of the most important members of the fungus family, primarily because of its involvement in the process of fermentation.During this process, yeast breaks down sucrose into alcohol and carbon dioxide. The chemical equation for fermentation is given below. Scientists study how to induce fermentation in yeast most effectively.C12H22O11 + H2O → 4C2H5OH + 4CO2Experiment 1Since yeast needs sucrose to ferment and molasses is 60% sucrose, scientists first study yeast grown in molasses.Five test tubes are filled with .4 grams of yeast and various molasses concentrations. Carbon dioxide levels are measured as an indication of fermentation for each test tube after one day and again after two days. These levels are shown in Table 1.Experiment 2Five different test tubes are filled with .4 grams of yeast and various pure sucrose dilutions. Carbon dioxide levels are then measured as an indication of fermentation after one and two days. These levels are shown in Table 2.Experiment 3Eight more test tubes were filled with .4 grams of yeast and a 15% sucrose solution. Various combinations of ammonium sulfate, potassium dihydrogen phosphate, minerals, and vitamins were added to the test tubes. Carbon dioxide levels were measured after one and two days. These levels are shown in Table 3.Q.Based on Experiments 1 and 2, one can infer that, as compared to molasses, pure sucrose:a)is more effective at inducing fermentation in yeast.b)is less effective at inducing fermentation in yeast.c)is exactly as effective at inducing fermentation in yeast.d)does not induce fermentation in yeast.Correct answer is option 'A'. Can you explain this answer? defined & explained in the simplest way possible. Besides giving the explanation of Directions:Read the passages and choose the best answer to each question.PassageYeast is a unicellular fungus, and is arguably one of the most important members of the fungus family, primarily because of its involvement in the process of fermentation.During this process, yeast breaks down sucrose into alcohol and carbon dioxide. The chemical equation for fermentation is given below. Scientists study how to induce fermentation in yeast most effectively.C12H22O11 + H2O → 4C2H5OH + 4CO2Experiment 1Since yeast needs sucrose to ferment and molasses is 60% sucrose, scientists first study yeast grown in molasses.Five test tubes are filled with .4 grams of yeast and various molasses concentrations. Carbon dioxide levels are measured as an indication of fermentation for each test tube after one day and again after two days. These levels are shown in Table 1.Experiment 2Five different test tubes are filled with .4 grams of yeast and various pure sucrose dilutions. Carbon dioxide levels are then measured as an indication of fermentation after one and two days. These levels are shown in Table 2.Experiment 3Eight more test tubes were filled with .4 grams of yeast and a 15% sucrose solution. Various combinations of ammonium sulfate, potassium dihydrogen phosphate, minerals, and vitamins were added to the test tubes. Carbon dioxide levels were measured after one and two days. These levels are shown in Table 3.Q.Based on Experiments 1 and 2, one can infer that, as compared to molasses, pure sucrose:a)is more effective at inducing fermentation in yeast.b)is less effective at inducing fermentation in yeast.c)is exactly as effective at inducing fermentation in yeast.d)does not induce fermentation in yeast.Correct answer is option 'A'. Can you explain this answer?, a detailed solution for Directions:Read the passages and choose the best answer to each question.PassageYeast is a unicellular fungus, and is arguably one of the most important members of the fungus family, primarily because of its involvement in the process of fermentation.During this process, yeast breaks down sucrose into alcohol and carbon dioxide. The chemical equation for fermentation is given below. Scientists study how to induce fermentation in yeast most effectively.C12H22O11 + H2O → 4C2H5OH + 4CO2Experiment 1Since yeast needs sucrose to ferment and molasses is 60% sucrose, scientists first study yeast grown in molasses.Five test tubes are filled with .4 grams of yeast and various molasses concentrations. Carbon dioxide levels are measured as an indication of fermentation for each test tube after one day and again after two days. These levels are shown in Table 1.Experiment 2Five different test tubes are filled with .4 grams of yeast and various pure sucrose dilutions. Carbon dioxide levels are then measured as an indication of fermentation after one and two days. These levels are shown in Table 2.Experiment 3Eight more test tubes were filled with .4 grams of yeast and a 15% sucrose solution. Various combinations of ammonium sulfate, potassium dihydrogen phosphate, minerals, and vitamins were added to the test tubes. Carbon dioxide levels were measured after one and two days. These levels are shown in Table 3.Q.Based on Experiments 1 and 2, one can infer that, as compared to molasses, pure sucrose:a)is more effective at inducing fermentation in yeast.b)is less effective at inducing fermentation in yeast.c)is exactly as effective at inducing fermentation in yeast.d)does not induce fermentation in yeast.Correct answer is option 'A'. Can you explain this answer? has been provided alongside types of Directions:Read the passages and choose the best answer to each question.PassageYeast is a unicellular fungus, and is arguably one of the most important members of the fungus family, primarily because of its involvement in the process of fermentation.During this process, yeast breaks down sucrose into alcohol and carbon dioxide. The chemical equation for fermentation is given below. Scientists study how to induce fermentation in yeast most effectively.C12H22O11 + H2O → 4C2H5OH + 4CO2Experiment 1Since yeast needs sucrose to ferment and molasses is 60% sucrose, scientists first study yeast grown in molasses.Five test tubes are filled with .4 grams of yeast and various molasses concentrations. Carbon dioxide levels are measured as an indication of fermentation for each test tube after one day and again after two days. These levels are shown in Table 1.Experiment 2Five different test tubes are filled with .4 grams of yeast and various pure sucrose dilutions. Carbon dioxide levels are then measured as an indication of fermentation after one and two days. These levels are shown in Table 2.Experiment 3Eight more test tubes were filled with .4 grams of yeast and a 15% sucrose solution. Various combinations of ammonium sulfate, potassium dihydrogen phosphate, minerals, and vitamins were added to the test tubes. Carbon dioxide levels were measured after one and two days. These levels are shown in Table 3.Q.Based on Experiments 1 and 2, one can infer that, as compared to molasses, pure sucrose:a)is more effective at inducing fermentation in yeast.b)is less effective at inducing fermentation in yeast.c)is exactly as effective at inducing fermentation in yeast.d)does not induce fermentation in yeast.Correct answer is option 'A'. Can you explain this answer? theory, EduRev gives you an ample number of questions to practice Directions:Read the passages and choose the best answer to each question.PassageYeast is a unicellular fungus, and is arguably one of the most important members of the fungus family, primarily because of its involvement in the process of fermentation.During this process, yeast breaks down sucrose into alcohol and carbon dioxide. The chemical equation for fermentation is given below. Scientists study how to induce fermentation in yeast most effectively.C12H22O11 + H2O → 4C2H5OH + 4CO2Experiment 1Since yeast needs sucrose to ferment and molasses is 60% sucrose, scientists first study yeast grown in molasses.Five test tubes are filled with .4 grams of yeast and various molasses concentrations. Carbon dioxide levels are measured as an indication of fermentation for each test tube after one day and again after two days. These levels are shown in Table 1.Experiment 2Five different test tubes are filled with .4 grams of yeast and various pure sucrose dilutions. Carbon dioxide levels are then measured as an indication of fermentation after one and two days. These levels are shown in Table 2.Experiment 3Eight more test tubes were filled with .4 grams of yeast and a 15% sucrose solution. Various combinations of ammonium sulfate, potassium dihydrogen phosphate, minerals, and vitamins were added to the test tubes. Carbon dioxide levels were measured after one and two days. These levels are shown in Table 3.Q.Based on Experiments 1 and 2, one can infer that, as compared to molasses, pure sucrose:a)is more effective at inducing fermentation in yeast.b)is less effective at inducing fermentation in yeast.c)is exactly as effective at inducing fermentation in yeast.d)does not induce fermentation in yeast.Correct answer is option 'A'. Can you explain this answer? tests, examples and also practice ACT tests.