2. how could researchers make sure that differences in co₂ production a glucose concentration and not by the number of yeast cells?
a) use different flask sizes for each treatment
b) add extra oxygen to only one flask
c) measure ethanol in only the 20% glucose flask
d) use the same number of yeast cells in each flask
3. in figure 1, what does a steeper co₂ curve show about yeast activity?
a) the yeast is fermenting slower and making less co₂
b) the yeast is fermenting faster and making more co₂
c) all yeast samples are fermenting at the same speed
d) the curve shape has no connection to yeast fermentation
4. in figure 2, why does lactate go up during exercise and then go down afterward?
a) it disappears because glycolysis stops completely once exercise ends
b) it is turned into ethanol and co₂ in human muscles after exercise
c) it is used directly by mitochondria to make large amounts of atp during exercise
d) it builds up when muscles dont get enough oxygen, then the body removes it through the blood and liver
5. claim: fermentation efficiency differs among glucose concentrations in yeast. which evidence from figure 1 best supports this claim?
a) equal glucose uptake across treatments shows efficiency is constant
b) atp yield per glucose is unchanged regardless of concentration
c) different co₂ release rates show that increasing glucose does not always lead to more fermentation
d) identical ethanol levels prove glucose concentration does not matter
6. how does atp production in alcoholic fermentation compare with aerobic respiration?
a) fermentation and aerobic respiration make the same amount of atp since both start with glucose
b) fermentation makes much less atp than aerobic respiration because it only uses glycolysis
c) fermentation makes more atp than aerobic respiration because it is a quicker process
d) aerobic respiration makes atp without oxygen, while fermentation requires oxygen

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### Question 2
# Brief Explanations:
To ensure $ CO_2 $ production differences are due to glucose concentration (not yeast cell number), we control the number of yeast cells (a controlled variable). Option a (different flask sizes) introduces a new variable. Option b (extra oxygen to one flask) changes oxygen availability. Option c (measure ethanol in only one flask) doesn't control yeast cell number. Option d (same number of yeast cells) controls the yeast cell variable, so differences in $ CO_2 $ can be attributed to glucose.
# Answer:
d. Use the same number of yeast cells in each flask

### Question 3
# Brief Explanations:
A steeper $ CO_2 $ curve means a faster rate of $ CO_2 $ production over time. Faster fermentation produces more $ CO_2 $ quickly, so a steeper curve indicates faster fermentation and more $ CO_2 $. Option a says slower fermentation (incorrect). Option c says all samples ferment at the same speed (incorrect, as a steeper curve implies a different speed). Option d says no connection (incorrect, as curve shape relates to fermentation rate).
# Answer:
b. The yeast is fermenting faster and making more $ CO_2 $

### Question 4
# Brief Explanations:
During exercise, muscles may not get enough oxygen, so they use anaerobic respiration (lactic acid fermentation), leading to lactate buildup. After exercise, the body removes lactate via blood and liver processing. Option a: Glycolysis doesn't stop completely (incorrect). Option b: Human muscles don't produce ethanol (incorrect, that's yeast fermentation). Option c: Lactate isn't used directly by mitochondria during exercise (incorrect, it's processed later). Option d matches the anaerobic respiration and lactate removal process.
# Answer:
d. It builds up when muscles don’t get enough oxygen, then the body removes it through the blood and liver

### Question 5
# Brief Explanations:
The claim is that fermentation efficiency differs by glucose concentration. Evidence should show a difference related to glucose. Option a: Equal glucose uptake suggests constant efficiency (opposes the claim). Option b: Unchanged ATP yield per glucose suggests constant efficiency (opposes). Option c: Different $ CO_2 $ release rates (a fermentation product) show that increasing glucose doesn't always increase fermentation, implying efficiency differs (supports the claim). Option d: Identical ethanol levels suggest concentration doesn't matter (opposes).
# Answer:
c. Different $ CO_2 $ release rates show that increasing glucose does not always lead to more fermentation

### Question 6
# Brief Explanations:
Alcoholic fermentation (anaerobic) only uses glycolysis, producing 2 ATP per glucose. Aerobic respiration uses glycolysis, Krebs cycle, and ETC, producing ~36 - 38 ATP per glucose. So fermentation makes much less ATP. Option a: They don't make the same amount (incorrect). Option b: Faster process doesn't mean more ATP (incorrect, and fermentation is slower per glucose? No, but ATP yield is lower). Option c: Fermentation doesn't make more ATP (incorrect, and fermentation doesn't require oxygen). Option d: Aerobic respiration requires oxygen, fermentation doesn't (incorrect statement, and ATP yield is wrong). Wait, re - check: Option b says "Fermentation makes much less ATP than aerobic respiration because it only uses glycolysis" – this is correct. Fermentation (alcoholic) only does glycolysis (2 ATP), aerobic does full respiration (many more ATP).
# Answer:
b. Fermentation makes much less ATP than aerobic respiration because it only uses glycolysis

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