Yeast Respiration helpWatch
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?