Final answer:
When yeast cells are given more sugar, they will make more ATP through alcoholic fermentation. Option c) Make more ATP is correct as fermentation produces ATP and CO2 as byproducts.
Step-by-step explanation:
When yeast cells are given more sugar, they will generally make more ATP and produce more carbon dioxide (CO2) as a byproduct of fermentation. Yeast, being facultative anaerobes, can grow in both the presence and absence of oxygen. When oxygen is not present, yeast cells undergo a process called alcoholic fermentation, where sugars such as glucose are converted to ethanol and CO2. In the context of the student's question, option c) Make more ATP, is the correct answer, since the fermentation process results in the production of ATP for the yeast cells to use as energy.
The balanced chemical reaction for the fermentation of glucose by yeast is: C6H12O6 → 2 C2H5OH + 2 CO2. This reaction shows that glucose is converted into ethanol and carbon dioxide. In practical applications, the CO2 produced during fermentation is what causes bread to rise, while the ethanol is used in making alcoholic beverages like wine and beer.