I am had to do a lab involving yeast (" ordinary") yeast anyway in the experiment we fed three samples of yeast three different sugars sorbitol, xylose, and dextrose. With dextrose being the control. we predicted that the xylose and
sorbitol would yeild little to no results (we took results by measuring bubbles
formed by the yeast). Ok we are not sure why the xylose and the sorbitol appeared to not have fed the yeast at all. We are aware that the are used in a alot of "sugar free" foods because of the bacteria found in our mouths are not able to utilize them; other than that we are not quite sure. if anyone could send me some info or ideas that might help i would really appriciate it. I
appologize for the informality of of this letter.
davidson at owl.warren-wilson.edu
