why does sugar solution with yeast powder became alcoholic in taste?
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Explanation:
Yeasts are the unicellular fungi that perform anaerobic respiration in sugar solution. The anaerobic respiration is of ethanol fermentation type that results in release of CO2 and formation of alcohol at the end of the reaction. This is the reason these are used in breweries and bakeries.
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However from the yeasts point of view, alcohol and carbon dioxide are waste products , and as the yeast continues to grow and metabolize in the sugar solution, the accumulation of alcohol will become toxic when it reaches a concentration between 14-18 percentage thereby killing the yeast cells
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