Here is a general protocol for estimating the glycerol and sucrose concentrations in a yeast culture:
Collect a sample of the yeast culture and transfer it to a clean, dry test tube.
Dilute the sample with an appropriate solvent, such as water or a buffer solution. The dilution factor will depend on the concentration of the sample and the sensitivity of the assay being used.
Measure the absorbance of the diluted sample at a suitable wavelength using a spectrophotometer. The absorbance of the sample will depend on the concentration of the analytes (glycerol and sucrose) present in the sample.
Calculate the concentration of the analytes in the sample using a standard curve or a suitable conversion factor. A standard curve is created by preparing a series of known concentrations of the analytes and measuring the absorbance of each standard. The concentration of the analytes in the sample can then be determined by comparing the absorbance of the sample to the standard curve.
Repeat the measurement for multiple samples to obtain an average concentration of the analytes in the yeast culture.
It is essential to carefully follow the manufacturer's instructions for the assay being used and to ensure that the equipment and reagents are correctly calibrated. It is also essential to use appropriate controls and to follow good laboratory practices to ensure the accuracy and reliability of the results.
For sucrose, type "Sucrose assay kit" in your search engine. There are plenty of companies having this. It is based on a specfic enzymatic and spectrophotometric assay (invertase converting sucrose into fructose+glucose and then glucose oxydase generating the detectable signal...).
Do the same for "glycerol kit assay"... The spectro/fluo assay is based on coupled activities of glycerol kinase and phosphoglycerol oxydase...