Carbon bi oxide is powerful stimulant for the respiration. Increase in carbon bi oxide increase the rate of respiration. Decrease in carbon bi oxide decease the rate of respiration.
Increasing the amount of sugar provided to yeast typically leads to an increase in the rate of yeast respiration. This is because sugar is the substrate for yeast respiration, so more sugar means more fuel for the process, resulting in higher rates of respiration. However, beyond a certain point, further increases in sugar concentration may not continue to increase the rate of respiration as other factors like alcohol accumulation or limited oxygen availability may become limiting factors.
oxgen conc will decrease and ethanol will eventually be produced . if temperature is increased more yeast may divide and hence respiration of yeast will increase but in this case not due to temp.
The rate of reaction in respiration depends entirely on what kind of sugar you use. Glucose or Fructose are the most efficient in respiration. Other sugars you could use include Galactose or Sorbose, both which do not help yeast to respire efficiently. In order of reaction rate (Highest first): Glucose, Fructose, Galactose, Sorbose
You probably mean "respiration" instead of "breathing". Chick peas don't breath. Increasing the temperature increases the respiration rate and decreasing temperatures decrease the respiration rate.
Yes, holding your breath can temporarily decrease respiration rate as the body conserves oxygen. However, once you resume breathing, your respiration rate will increase to compensate for the oxygen deficit accumulated while holding your breath. It is not recommended to intentionally hold your breath for extended periods as it can lead to hypoxia and potentially be harmful.
Temperature affects yeast respiration and fermentation because it influences the rate of enzyme activity. Yeast activity increases with higher temperature, up to a certain point, beyond which it decreases due to denaturation of enzymes. Optimal temperature ranges between 25-30°C for most yeast strains.
Respiration requires enzymes to catalyze the oxidative breakdown of glucose, the respiratory substrate for respiration. Enzymes in yeast require an optimum temperature of about 30-40 degree Celsius. Hence temperature is closely tied to the rate of respiration in yeast.
Yeast cells would grow more rapidly in fermentation than in cell respiration. In fermentation, yeast cells can generate energy more quickly by converting sugars into alcohol and carbon dioxide, allowing for faster growth. In contrast, cell respiration is a slower process that requires oxygen and produces energy more efficiently but at a slower rate.
The declining phase of a yeast population curve occurs when the number of yeast cells in a population starts to decrease. This usually happens due to limited nutrients, build-up of waste products, or harmful environmental conditions that inhibit yeast growth and reproduction. In this phase, the rate of cell death exceeds the rate of cell division, leading to a gradual decrease in population size.
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An abnormal decrease in the depth and rate of respiration is termed hypoventilation. This can result in inadequate oxygen levels in the blood and buildup of carbon dioxide, leading to symptoms like shortness of breath, confusion, and fatigue. Hypoventilation can be caused by various medical conditions or medications.