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.
Carbon dioxide is biologically recycled. Plants make sugar with it, by means of photosynthesis, and then animals may eat that plant or the part of the plant that contains the sugar, and they metabolize the sugar and produce carbon dioxide as a waste product, which gets exhaled into the air. Plants can then absorb that same carbon dioxide molecule from the air, and use it to make sugar again. There is no limit to the number of times that this can be repeated.
Yes, but at night. It make oxygen more than it does carbon dioxide though. ---- Plants, like animals, do have metabolisms by which energy is generated through the oxidation of sugar, which produces carbon dioxide. However, green plants consume much more carbon dioxide, in the process of photosynthesis, than they produce by means of their metabolism, and they produce much more oxygen than they consume.
The formation of seas and oceans helped to regulate the amount of carbon dioxide in the atmosphere by absorbing and storing it in the water. This process helped to reduce the levels of carbon dioxide in the atmosphere, which contributed to creating a more stable climate on Earth.
Increasing the concentration of sugars in a solution, lead - by fermentation, to a greater release of carbon dioxide. - - - - - 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. Carbon dioxide is thoroughly mixed into the atmosphere and cannot separate from the air simply though gravity. Some carbon dioxide does go into water to become locked away in carbonate minerals, but the primary way of removing carbon dioxide from the atmosphere is through photosynthesis, a process by which plants and algae convert water and carbon dioxide into sugar and oxygen. Currently we are producing more carbon dioxide than the plants can absorb, resulting in an increase in the carbon dioxide in the atmosphere.
Carbon dioxide is biologically recycled. Plants make sugar with it, by means of photosynthesis, and then animals may eat that plant or the part of the plant that contains the sugar, and they metabolize the sugar and produce carbon dioxide as a waste product, which gets exhaled into the air. Plants can then absorb that same carbon dioxide molecule from the air, and use it to make sugar again. There is no limit to the number of times that this can be repeated.
Here are the answer choices: Which of these statements is true about autotrophs, but not heterotrophs? They use sugar and oxygen to make carbon dioxide and water. They use chlorophyll and oxygen to make carbon dioxide and water. They use sunlight, water, and carbon dioxide to make sugars. They use sunlight, water, and oxygen to make chlorophyll. We really need more information, so resubmit the question with more detail.
Algae and later plants carried out photosynthesis, which uses sunlight to convert water and carbon dioxide into sugar and oxygen. This process removed carbon dioxide from the air and added oxygen. Additional carbon dioxide was removed and locked away in carbonate rocks such as limestone.
Yes, but at night. It make oxygen more than it does carbon dioxide though. ---- Plants, like animals, do have metabolisms by which energy is generated through the oxidation of sugar, which produces carbon dioxide. However, green plants consume much more carbon dioxide, in the process of photosynthesis, than they produce by means of their metabolism, and they produce much more oxygen than they consume.
when burning sugar, many things could happen, when using a match or something, usually the sugar separates into carbon, oxygen, and hydrogen, the hydrogen and oxygen usually ignite and burn, this heat usually heats up the sugar more and makes more hydrogen and oxygen, which then also burns. when the H and O burn, they give off H2O (water) and the carbon remains, one alternative to what could happen, is that the carbon could react with oxygen and make CO2 (carbon dioxide) and the hydrogen and oxygen ignite and produce the H2O.
carbon dioxide
The formation of seas and oceans helped to regulate the amount of carbon dioxide in the atmosphere by absorbing and storing it in the water. This process helped to reduce the levels of carbon dioxide in the atmosphere, which contributed to creating a more stable climate on Earth.
Carbon dioxide.
If the carbonated soft drink is cooled, some of the dissolved solid solute (sugar) could precipitate out.If the carbonated soft drink were heated, it would lose some of its dissolved carbon dioxide (fizz).
Yes, sugar can affect the amount of fizz in a soda bottle. When sugar is added to a soda, it provides more dissolved particles in the liquid, which can increase the amount of carbon dioxide that can be dissolved. This can lead to more fizz when the soda is opened, as the excess carbon dioxide is released as bubbles. However, the exact impact of sugar on fizz can depend on various factors such as temperature, pressure, and the specific formulation of the soda.
There is proportionally more carbon in carbon monoxide than there is in carbon dioxide. Carbon monoxide, CO, has a one-to-one ration of carbon to oxygen. Carbon dioxide, CO2, has a one-to-two ration of carbon to oxygen.
Increasing the concentration of sugars in a solution, lead - by fermentation, to a greater release of carbon dioxide. - - - - - 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.