1. When using yeast to brew alcohol, should you allow O, to enter the brewing apparatus? To support your answer, describ

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1 When Using Yeast To Brew Alcohol Should You Allow O To Enter The Brewing Apparatus To Support Your Answer Describ 1 (34.76 KiB) Viewed 49 times

1. When using yeast to brew alcohol, should you allow O, to enter the brewing apparatus? To support your answer, describe the difference between cellular respiration and anaerobic fermentation. 2. High sugar concentrations function as a preservative in jams- the osmotic stress inhibits fungi such as yeast that could cause spoiling. Use your understanding of osmosis to explain what happens to yeast cells if too much sugar is added to the surrounding solution. Then, relate your answer to the results you obtained in tubes 3 and 5 in exercise 1. (In tube 5, you used twice as much sugar as in tube 3.) 3. Do you think that the amount of alcohol fermentation obtained in tube 6 in exercise 1 may have been different if you had added only 0.5 cm of ethanol solution? What if you had added only a few drops? Explain the reasoning behind your answer. (Hint: What impact can alcohol have upon the shape of proteins? Why does shape affect enzyme function?) 4. What food sources for the yeast did you use in exercise 2? Which of those food sources in exercise allowed the most alcohol fermentation? Which of those food sources allowed the least alcohol fermentation? Discuss possible reasons for these results.