The height of CO2 bubbles productio

The height of CO2 bubbles production of D-Glucose, Sucrose and Oligosaccharides are 5.0, 2.9 and 4.7 cm. respectively (Table 1) and the height of its higher than Xylitol and D-Psicose are 0.7 and 0.9 respectively (Table 1). Because D-Glucose yeast can processed glycolysis pathway directly. Sucrose and Oligosaccharides are disaccharide, yeast must digest to glucose after that glucose processed glycolysis pathway produce CO2 bubbles. It means D-Glucose is the highest in the experiment. But yeast can’t digest Xylitol and D-Psicose are produce CO2 bubbles from glycolysis pathway.

Results (English) 3:

CO2泡沫生产葡萄糖的高度，蔗糖和寡糖是5，2.9和4.7厘米。分别为（表1），其高度高于木糖醇和D-阿洛酮糖分别为0.7和0.9（表1）。因为葡萄糖酵母糖酵解途径直接处理。蔗糖是双糖和低聚糖，酵母必须消化葡萄糖后，葡萄糖的糖酵解途径产生CO2气泡的处理。这意味着葡萄糖实验中最高的。但酵母无法消化，木糖醇和D-阿洛酮糖是糖酵解途径产生二氧化碳气泡。