You are talking with a winemaker about yeast. "I know that yeast can survive under both aerobic and anaerobic conditions," he says, "but what I don't understand is why they seem to need so much more sugar under anaerobic conditions. I think they gobble a hundred times as much sugar." Can you explain to him why yeast might need more sugar under anaerobic conditions than under aerobic conditions? Is his estimation of a hundred times as much sugar reasonable?
You are talking with a winemaker about yeast. "I know that yeast can survive under both aerobic and anaerobic conditions," he says, "but what I don't understand is why they seem to need so much more sugar under anaerobic conditions. I think they gobble a hundred times as much sugar." Can you explain to him why yeast might need more sugar under anaerobic conditions than under aerobic conditions? Is his estimation of a hundred times as much sugar reasonable?
Concepts of Biology
1st Edition
ISBN:9781938168116
Author:Samantha Fowler, Rebecca Roush, James Wise
Publisher:Samantha Fowler, Rebecca Roush, James Wise
Chapter4: How Cells Obtain Energy
Section: Chapter Questions
Problem 9RQ: What do the electrons added to NAD do? a. They become part of a fermentation pathway. b. They go to...
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You are talking with a winemaker about yeast. "I know that yeast can survive under both aerobic and anaerobic conditions," he says, "but what I don't understand is why they seem to need so much more sugar under anaerobic conditions. I think they gobble a hundred times as much sugar."
Can you explain to him why yeast might need more sugar under anaerobic conditions than under aerobic conditions? Is his estimation of a hundred times as much sugar reasonable?
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