Include your hypothesis from step 1 here. be sure to include at least one piece of scientific reasoning in your hypothesis to support your predictions. 2. did you notice a difference in the rate of fermentation between the various sugars? did the artificial sugar provide a good starting material for fermentation? 3. was anaerobic fermentation occurring? how do you know (use scientific reasoning). 4. if you observed fermentation, identify the gas that was produced. suggest two methods you could use for positively identifying this gas. 5. hypothesize why some of the sugar or sweetener solutions were not metabolized, while others were. research the chemical formula of equal® and splenda® and explain how it would affect yeast fermentation.