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Alcoholic Fermentation Shape5 In this laboratory exercise you will set up conditions that are favorable for alcoholic fermentation in yeast and test the effect of the concentration of yeast on the rate of alcoholic fermentation. You will measure the rate of alcoholic fermentation by collecting the CO₂ that is produced by the yeast as a byproduct of alcoholic fermentation. The more CO₂ that is produced the faster the rate of alcoholic fermentation. Hypothesis: Write a hypothesis that describes the effect of using different sugar sources on alcoholic fermentation. Write this hypothesis on your report sheet (number 1).