Two-thirds of the sugars produced in fermentation are oxidized to produce carbon dioxide. (Yeast Fermentation and the Making of Beer and Wine, 2010). When there is a significant amount of carbon dioxide produced, the rate of fermentation is increasing and is continuing to produce around 2 ATP (adenosine triphosphate) per cycle. Ethanol is another product of alcoholic fermentation; however, it is not significant in this experiment. The amount of glucose, yeast, and water per fermentation solution could affect the amount of carbon dioxide produced as
Two-thirds of the sugars produced in fermentation are oxidized to produce carbon dioxide. (Yeast Fermentation and the Making of Beer and Wine, 2010). When there is a significant amount of carbon dioxide produced, the rate of fermentation is increasing and is continuing to produce around 2 ATP (adenosine triphosphate) per cycle. Ethanol is another product of alcoholic fermentation; however, it is not significant in this experiment. The amount of glucose, yeast, and water per fermentation solution could affect the amount of carbon dioxide produced as