f conditions were ideal, and the wine production continued, what would be most likely to cause bubbling to stop? Explain using your knowledge of cellular respiration

Human Physiology: From Cells to Systems (MindTap Course List)
9th Edition
ISBN:9781285866932
Author:Lauralee Sherwood
Publisher:Lauralee Sherwood
Chapter13: The Respiratory System
Section: Chapter Questions
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1.) If conditions were ideal, and the wine production continued, what would be most likely to cause bubbling to stop? Explain using your knowledge of cellular respiration
Temperature (°C)
Number of bubbles of
gas produced per minute 0 3
0 10
40
50
60
70
12 7
4
1
Mr. Hughes prepares his wine by adding yeast to grape juice. The airlock (which allows gas to
be released) at the top of the carboy (large glass container) detects bubbles of gas released by
the yeast cells. Mr. Hughes notes that the rate of respiration varies with temperature, (which he
can control using ice and heating belts) as indicated by the data above.
30
20
Transcribed Image Text:Temperature (°C) Number of bubbles of gas produced per minute 0 3 0 10 40 50 60 70 12 7 4 1 Mr. Hughes prepares his wine by adding yeast to grape juice. The airlock (which allows gas to be released) at the top of the carboy (large glass container) detects bubbles of gas released by the yeast cells. Mr. Hughes notes that the rate of respiration varies with temperature, (which he can control using ice and heating belts) as indicated by the data above. 30 20
Inqui ry
SIXD - ト
12
10
30
f0 60
temperoture
number ot bubbles
of gas per minute
Transcribed Image Text:Inqui ry SIXD - ト 12 10 30 f0 60 temperoture number ot bubbles of gas per minute
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