Increasing the concentration of sugars in a solution, lead - by fermentation, to a greater release of carbon dioxide.
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Given a perfect world, yes - yeast eats sugar, so if you give them more food they'll produce more CO2. But they can only eat so much, so if you've got a yeast shortage in your container of sugar water you're not going to get as much CO2 as you potentially could.
You also need to look at the alcohol content of the solution. Yeast dies at 13 percent alcohol content, so if you were to try to increase the alcohol content of 10-percent alcohol content wine by adding yeast and sugar you won't get as much CO2 as if you tried this in a solution with no alcohol in it.
No, the concentration of sugar does not directly increase the production of carbon dioxide. Carbon dioxide is produced during cellular respiration, where glucose (a type of sugar) is broken down. However, the concentration of sugar itself does not directly affect the production of carbon dioxide. Other factors, such as the availability of oxygen and the metabolic rate of organisms, can influence the production of carbon dioxide.
Photosynthesis is a processes plants use to harness the energy of light to convert carbon dioxide (CO2) & water into the simple sugar glucose. The larger the amount of co2, the more oxygen will be produced.
The formula for photosynthesis is 6Carbon Dioxide + 6 Water --> 1Glucose + 6 Oxygen. According to some basic chemical principles, increasing concentration of one of the reactants of a chemical reaction will speed up the speed of a reaction and will create more of the products. The amount of sugar made, though, is limited by the availability of water, assuming there is a lot of carbon dioxide, but not "a lot" of water.
It is carbon dioxide that is more stable than sugar. Sugar, which is a general term for several different larger molecules composed of carbon chains, will decompose when heated. This is just one example of the relative instability of sugar when compared to carbon dioxide.
sugar
carbon dioxide
Photosynthesis is a processes plants use to harness the energy of light to convert carbon dioxide (CO2) & water into the simple sugar glucose. The larger the amount of co2, the more oxygen will be produced.
carbon dioxide
No energy is required to move molecules of oxygen, carbon dioxide, sugar, or water from areas of high to low concentration across a membrane. Instead, diffusion is used.
The formula for photosynthesis is 6Carbon Dioxide + 6 Water --> 1Glucose + 6 Oxygen. According to some basic chemical principles, increasing concentration of one of the reactants of a chemical reaction will speed up the speed of a reaction and will create more of the products. The amount of sugar made, though, is limited by the availability of water, assuming there is a lot of carbon dioxide, but not "a lot" of water.
Sugar and vinegar do not react on mixing - no carbon dioxide is produced.
It is said that salt is in sand so it does not have carbon-dioxide
a six carbon sugar
Plants absorb carbon dioxide from the air around them. They make sugar themselves from carbon dioxide, water and light (in a process called photosynthesis.
Sparkling water is what you get when you mix caffeinated sugar water with carbon dioxide. The carbon dioxide is what gives the drinks the bubbly or fizzy property.
It is carbon dioxide that is more stable than sugar. Sugar, which is a general term for several different larger molecules composed of carbon chains, will decompose when heated. This is just one example of the relative instability of sugar when compared to carbon dioxide.
No, Cellular Respiration returns carbon dioxide back into the atmosphere: Photosynthesis: Carbon Dioxide + Water -> Light Energy -> Sugar + Oxygen Cellular Respiration: Sugar + Oxygen -> C.R. -> Carbon Dioxide + Water
The carbon dioxide lets out sugar