In the context of fermentation, it is generally expected that simpler sugars, such as glucose, will produce higher concentrations of carbon dioxide (CO2) compared to more complex sugars, such as sucrose or starch.
Glucose is a monosaccharide, meaning it is a single sugar unit that can be easily utilized by yeast and bacteria during the fermentation process. When yeast ferments glucose, it breaks it down through glycolysis and other metabolic pathways, resulting in the production of ATP (energy), ethanol, and CO2. The fermentation of glucose tends to be more efficient, leading to a higher production of CO2.
On the other hand, sucrose is a disaccharide, composed of glucose and fructose. Before fermentation can occur, sucrose must first be broken down into its monosaccharide components. This additional step may result in a lower initial rate of fermentation compared to glucose. Similarly, polysaccharides like starch are even more complex and require further breakdown into simpler sugars before fermentation can begin, leading to even less CO2 production initially.
Therefore, based on the ease of utilization by yeast, one might hypothesize that glucose would lead to higher concentrations of CO2 compared to sucrose or starch in a fermentation setting.