How Does Temperature Affect The Rate Of Respiration In Yeast

Yeast can use oxygen to release the energy from sugar in the process called "respiration". So, the more sugar there is, the more active the yeast will be and the faster its growth (up to a certain point - even yeast cannot grow in very strong sugar). However, if oxygen is short, then yeast can still release energy from sugar, but in these conditions, its byproducts are alcohol and carbon dioxide. It is this carbon dioxide gas which makes the bubbles in dough, causing the dough to rise. Basically, each sugar needs to be converted to glucose to enable it to feed into respiration and it is this process which produces the gas which causes the foaming or inflation of the dough. The more sucrose that there was, the more inflated the balloons became. …show more content…
The balloon completely stood up with the amount of carbon dioxide inside of it. Again, the reasons these balloons were inflated was due to the amount of sugar contained within the sucrose itself. Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat. When something is anaerobic it is relating to an absence of free oxygen. Aerobic is the opposite. It is relating to free oxygen. The idea of bonds is to be joined securely to something else, typically by means of an adhesive substance, heat, or pressure. In this case, the bonds of the oxygen molecules caused the balloons to inflate. Yeast is described as a microscopic fungus consisting of single oval cells that reproduce by budding, and are capable of converting sugar into alcohol and carbon dioxide which is what happened in this experiment. Glucose is a simple sugar that is an important energy source in living organisms and is a component of many carbohydrates. Glucose is two sucroses minus the water. Sucrose is a compound that is the chief component of cane or beet sugar. The mitochondria inside a cell produces ATP, or adenosine