bottleofboos

I have a few questions on this subject: 1. How will increasin the number of yeast cells affect the rate of ATP production by cells if the sugar concentration in the experiment is held constant? 2. How will substituting galactose for glucose affect the rate of ATP production by the cells? 3. Will the yeast cells or the corn seedling have a higher metabolic rate when compared on a mass specific basis? (comparing fully hydrated seeds to dry yeast)