When yeast respires anaerobically it takes glucose (C6H12O6) and breaks it into ethanol, a small amount of energy, and two molecules of carbon dioxide gas (2CO2).
sugar helps the most
Yeast itself does not turn into gas. When Yeast "eats" sugars to live and to reproduce, it produces waste products like every other living organism. The primary wastes created are ethyl alcohol and carbon dioxide. Under the normal conditions in which we live, carbon dioxide, or CO2, is a gas, and that is the gas that is released when yeast metabolizes sugars.
It is produced by reacting nitrogen gas with hydrogen gas.
Hydrogen gas is produced.
I think its oxygen
The waste gas produced by plants as they respire is oxygen. This is why plants are very important to the earth. Without plants, there probably would not be enough oxygen in the air for all to breathe.
Yeast runs on the same basic food that humans do: Glucose. When yeast metabolizes glucose, it converts the sugar into energy and gives off carbon dioxide as a waste product, which is why it makes bread dough rise. While most yeast organisms require oxygen to do this, some species can metabolize glucose anaerobically and survive even in an environment devoid of oxygen.
There is a direct proportional relationship between temperature and rate of gas production in yeast. The higher the temperature the more gas will be produced.
Yeast eats the sugar in the syrup. It then poops out co2 and alcohol. The carbon is a byproduct that comes from the yeast after eating sugars.
Fish do not respire substance in the gas phase, the compound that "is given out" is Carbon Dioxide (in solution).
Fish respire in water through gas exchange in their gills.
The gas produced by baking bread is called Ozone. It is a poisonous gas, if a lot is inhaled, but the little bit made when bread is baked is not harmful.
you can not measure gas of yeast
One reason yeast dies is that all the sugars in the dough have been consumed. When this happens, the dough goes "sour."
The holes are caused by carbon dioxide which is produced by the bacteria in the cheese as it matures. It's a by-product of respiration. It's the same gas as is produced by yeast in breadmaking - which makes your loaf rise.
Carbon dioxide
Yeast will produce gas if sugar, water, and warmth are available as long as the yeast is still alive. If it is too old or has been too hot and the yeast has died it won't create the gas.