Answer:
Using sucrose for fermentation will be like taking a longer route to arrive at a destination when there are shorter routes in glucose and fructose.
Explanation:
Glucose and fructose are monosaccharides, otherwise known as simple sugars. Sucrose is a disaccharide consisting of one molecule each of glucose and fructose.
During fermentation, yeast acts on carbohydrate substrate to produce ethanol and carbon dioxide as follows:
[tex]C_6H_1_2O_6 --> 2 C_2H_5OH + 2 CO_2[/tex]
Sucrose being a dissacharide needs to be broken apart into its component monosaccharides before it can be used in fermentation. On the other hand, glucose and fructose move straight into reaction without any modification.
Hence, it is expected that the rate of fermentation will be faster using simple sugars such as glucose and fructose that go straight into reaction instead of sucrose that needs to be hydrolysed into its component monosaccharides.
Using sucrose for fermentation will be like taking a longer route to arrive at a destination when there are shorter routes in glucose and fructose.
