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This report describes an experiment on the alcoholic fermentation of different carbohydrates by yeasts. The objectives were to determine if yeasts can ferment glucose, maltose, sucrose, galactose, and fructose, and to compare the rate of CO2 production. The results showed that all yeasts fermented the carbohydrates, but glucose had the highest CO2 production while lactose had the lowest. This demonstrates that yeasts can use different carbohydrates for fermentation.

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