|MadSci Network: Microbiology|
Hi, I just did an experiment on the total amount of carbon dioxide produced by yeast when fermenting a certain amount of apple juice. I found that if you add extra ethanol into the apple juice, the total amount of carbon dioxide produced decreases. But I also found that the rate of respiration of the yeast decreases, when compared to a situation where there is no ethanol present (ie, it took a long time for the yeast to finish fermenting all of the apple juice) - I don't understand why the rate of respiration decreases. Can you help me?
Re: Reason for Effect of Ethanol on Rate of Respiration of Yeast?
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