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The Relationship Between Food Concentration, And Respiratory Activity
In this experiment different concentrations of sucrose were tested to determine
which leads to the most respiratory activity in yeast. Yeast is a heterotrophic
anaerobic fungus which lacks chlorophyll. Yeast is used commercially to
ferment the sugars of wheat, barley, and corn to produce alcohol, and in the
baking industry to raise or expand dough. Yeast or alcoholic fermentation is
the anaerobic process of respiration by which sugars, such as glucose and
sucrose, are converted into ethanol and carbon dioxide (CO2 ). This process is
illustrated in the following equa ....
Word count: 373 - Page count: 2
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