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    If anyone could answer any of my questions, it would be much appreciated. Any links that help answer my questions will be good as well. Thanks.

    Around how much of the carbon dioxide released in bread making is from aerobic respiration of yeast?
    When dried active yeast is put into glucose solution, what happens? (etc. aerobic or anaerobic respiration? How does the yeast get "activated" inside glucose solution)
    Will using different sugars (glucose/starch etc.) as the organic molecule affect the optimum temperature for aerobic respiration of yeast?
    What is aerobic respiration in yeast useful for, if any?
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    It's anaerobic respiration.
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    (Original post by Jidde)
    It's anaerobic respiration.
    ya I realise that breadmaking is mainly from anaerobic respiration, but I know that yaest can respire both aerobically and anaerobically. I was wondering about the aerobic part of yeast, hence the questions focused on aerobic respiration. Thanks for the answer anyways!
 
 
 
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