In a laboratory investigation, students measured the rate of fermentation in yeast cells. data was collected by student groups showing how the rate of fermentation is influenced by the type of sugar used as the food supply by the yeast. the students compared glucose (monosaccharide) to fructose (mono) and sucrose (disaccharide). amount and type of yeast as well as water temperature remained constant in all trials. the results of the experiment is modeled in the bar graph. after collecting the data, the teacher provided a sample of maltose, a disaccharide. predict how the bar graph would be amended once the maltose trial is run. a) the maltose bars would fall somewhere between sucrose and glucose. b) the maltose bars would be longer than all of the other three sugars. c) the two bars for the maltose would be similar to the bars for sucrose. d) the two maltose bars would be similar in length to bars for glucose and fructose. eliminate