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    is carbon dioxide production a feasable way of roughly measuring sucrose production in yeast fermentation, allowing me to differentiate between two sugars effect on (damn I meant) ethanol production.....
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    (Original post by cousto)
    is carbon dioxide production a feasable way of roughly measuring sucrose production in yeast fermentation, allowing me to differentiate between two sugars effect on sucrose production
    Yes with a slight caveat that without knowing how you intend to measure carbon dioxide there could be other complications.

    Can you more fully describe the experiment and its aims? Also what where your calculations regarding mass or molar balances in the cycle?
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    i'm just using it as reasoning why i'm looking at the affect of sugars and temperature on fermentation
 
 
 

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