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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.

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1y ago

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