Bio Lab Report Yeast Fermentation

In bio lab, my lab partners and I did a lab experiment involving yeast fermentation. Fermentation is an anaerobic process to regenerate NAD+ to keep glycolysis active. Yeast preforms ethanol fermentation which create ethanol and NAD+. The class used six different types of sugars to determine which fuels fermentation by measuring the amount the carbon dioxide bubbles produced by the yeast. Yeast are single-cell fungi that cannot make their own food. They take the sugars in the surrounding environment and convert it into carbon dioxide. They use ethanol fermentation when no oxygen is available, which is different from eukaryotes in which they use lactic acid fermentation. The sugar my group used was fructose, a sugar most often found fruits. It is a five-sided sugar bound by glucopyranosyl and hydroxide ions. The five other sugars were sucrose, sucralose, aspartame, starch, and glucose. Sucrose is a disaccride found in table sugar. It is a five-sided sugar and a six-sided sugar held together by an oxygen. Sucralose is also a disaccride held together by an oxygen. The difference between sucralose and sucrose is that
I will expand upon the research of which sugar produces the most efficiency in glycolysis and fermentation. Using the data collected by my classmates and the research that I collected we will determine what the best sugar to fuel fermentation.
The hypothesis was that Glucose would be the sugar that was the best at fueling fermentation in the yeast, the fructose would be the second best, then sucrose, then starch, the artificial sugars would not fuel fermentation at all..
I am testing how much carbon dioxide bubbles are produced in test tube and that will determine how efficient fermentation is working in the yeast cells. My group tested the amount of carbon dioxide bubbles produced by yeast using fructose found in apple