Yeast is used as a leavening agent in bread-baking. In the presence of oxygen, the yeast feeds on sugars in the dough and performs aerobic respiration, producing carbon dioxide and water. This carbon dioxide is what helps the bread rise. When the dough goes inside a hot oven, the gas bubbles expand, giving you a nice, fluffy loaf! The yeast may also undergo anaerobic respiration if there is no access to oxygen, in which case the yeast produces carbon dioxide and ethanol (C2H5OH) instead.You feed your yeast pure glucose and let your bread rise. You bake bread in an oven at 175 degrees Celsius, producing 2.0 L of gaseous carbon dioxide and 0.050 L of gaseous ethanol. Barometric pressure is 760 mmHg.a.How much glucose was consumed? What percentage of the glucose was consumed via aerobic respiration? What percentage was consumed via anaerobic respiration?
4.Yeast is used as a leavening agent in bread-baking. In the presence of oxygen, the yeast feeds on sugars in the dough and performs aerobic respiration, producing carbon dioxide and water. This carbon dioxide is what helps the bread rise. When the dough goes inside a hot oven, the gas bubbles expand, giving you a nice, fluffy loaf! The yeast may also undergo anaerobic respiration if there is no access to oxygen, in which case the yeast produces carbon dioxide and ethanol (C2H5OH) instead.You feed your yeast pure glucose and let your bread rise. You bake bread in an oven at 175 degrees Celsius, producing 2.0 L of gaseous carbon dioxide and 0.050 L of gaseous ethanol. Barometric pressure is 760 mmHg.a.How much glucose was consumed? What percentage of the glucose was consumed via aerobic respiration? What percentage was consumed via anaerobic respiration?
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