- #1
Mitchtwitchita
- 190
- 0
Why does salt and ethanol affect carbon dioxide production in the fermentation process of sucrose?
Is it because the yeast has to break the sugar down by hydrolysis and that ethanol and salt are soluble, thus, in 'competition' with the yeast because they are occupying needed water molecules? or am I way off? Any help would be greatly appreciated.
Is it because the yeast has to break the sugar down by hydrolysis and that ethanol and salt are soluble, thus, in 'competition' with the yeast because they are occupying needed water molecules? or am I way off? Any help would be greatly appreciated.