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Namjin Chung nc1 at ACPUB.DUKE.EDU
Mon Apr 21 10:19:08 EST 1997

Firefl8622 wrote:
>My hypothesis is that the more food yeast receives the more carbon dioxide
>it releases.

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.

  Namjin Chung
  Rm. 213 MSRB, Box 3345
  Program in Molecular Cancer Biology
  Duke University Medical Center
  Durham, NC 27710

  nc1 at acpub.duke.edu

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