Question

When storing a batch of yeast starter for bread, you want to ensure that the sugar you fed the yeast is consumed slowly. Should conditions be aerobic or anaerobic? Explain using key details from your understanding of cellular respiration.

Answer 1

the conditions should be" anaerobic"to ensure the slow consumption of sugar i.e GLUCOSE.

Step-by-step explanation:

the way sugar is metabolized depends on the availability of oxygen .to ensure that the sugar we fed the yeast is consumed slowly , the conditions should be made anaerobic enough .the reason for this is that in the presence of oxygen i.e in aerobic conditions the complete breakdown of glucose molecules occur and in this way glucose would be consumed much earlier.because during aerobic respiration,glucose is oxidized to CO2 and water and energy is released.

so , to consume the sugar slowly the conditions should be made anaerobic as in the case of yeast or alcoholic fermentation.

because both the alcoholic and lactic acid fermentation yield relatively small amount of energy from glucose molecules.