Question

Please explain the following in details

1) why does sugar increase the production of CO2?

2) why does vinegar decrease the production of CO2?

Answer 1

yeast are fermenting glucose they will produce large amount of Co2 because fermentation is a very inefficient way of making ATp. The yeast only gets 2ATP per glucose by fermentation compared to 36 by aerobic respiration. For this reason the yeast must burn glucose fast producing large amounts of wast(Co2) fast. This is why bread rises. The yeast in the dough ferment the suger the dough making lots of Co2 and the bread rises. if there was lots of O2 inthe dough the bread would never rise.

vinegar decrases the production of Co2. Vinegar absorb the co2