Biology

The best way to measure the rate of fermentation in yeast is by measuring the volume of CO₂ produced over time. During fermentation, yeast cells break down glucose into ethanol and CO₂. The amount of CO₂ produced is directly related to the rate of fermentation, as it is a byproduct of the process.

Why the other options are less ideal:

Option B: While glucose consumption can be a factor in fermentation, it is not easy to measure as CO₂ production. It requires precise techniques (e.g., using a glucose assay) and does not give a quick visual result. ...