>>>My hypothesis is that the more food yeast receives the more carbon dioxide
If you look up a biochemistry textbook such as L. Stryer's, it will give
you simple answer and, hopefully, some references.
I think the amount of CO2 produced by yeasts depends on the balance
between sugar (glucose) and molecular oxygen. If there will be too much
glucose, the glycolytic pathway of yeast tends to push it to ferment to
produce ethanol with less overall production of ATPs.
Hope this helps.
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Program in Molecular Cancer Biology
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