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How can the rate of fermentation of sugar by yeast be optimised?, As…
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As temperature increases, the kinetic energy of molecules increases. This causes the sugar and enzyme molecules produced by yeast to move more rapidly and collide more frequently, increasing the enzyme-substrate reactions and fermentation rate.
The higher the concentration of yeast, the more cells are able to consume sugars and convert them into alcohol, carbon dioxide etc. This increases fermentation rate as more metabolic reactions are occurring simultaneously.
As glucose concentration increases, the more yeast cells are able to consume molecules, because more molecules will be available for cellular fermentation.
There are many types of sugars: monosaccharides, disaccharides and polysaccharides.
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There are two types of cellular respiration: aerobic and anaerobic. These processes are taken by cells to produce an energy currency called Adenosine tri-phosphate (ATP), which is used throughout all organisms for movement, survival and growth.
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In alcohol fermentation, glucose is converted into carbon dioxide and ethanol. This is done through glycolysis , a process where each glucose molecule is broken down into two pyruvate molecules.