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At which stage of respiration does Methylene blue accept hydrogen from?
This can be justified by the positive correlations in the graphs of both sugars.
As yeast uses an extra enzyme maltase to break the anzerobic bond, this further justifies and supports my hypothesis.
All the aldoses are formed from glyceraldehydes and all the ketones from dihydroxyacetone.
As the glycosidic bond needs to be hydrolysed in maltose to form two monomers of glucose, and additionally two enzymes are needed to break down maltose, is the reason why I think that the rate of CO2 produced by the respiration of yeast will be much slower with the maltose sugar disaccharide than with glucose sugar monosaccharide.
Although realistically, I do realise how limited time was, and despite the time constraints, I think the experiment was good enough.