effect of sugar concentration on fermentation rate
2. The temperature of the reaction, as some of the energy produced. converts into heat energy. At really high temperatures the reaction. will stop because the heat will have denatured the enzymes. 3. When there is a high sugar concentration the sugar molecules. diffuse into the yeast.But when the concentration of sugar is too low. the water in the yeast will diffuse out to equalise the concentration, creating a net of movement of water into an area where there is less. water.. The temperature of the reaction, as some of the energy produced. converts into heat energy. At really high temperatures the reaction. will stop because the heat will have denatured the enzymes. 3. When there is a high sugar concentration the sugar molecules. diffuse into the yeast.