Tim at mikebray.demon.co.uk
Wed Jan 4 18:12:12 EST 1995
I know this is a bit of a stupid question but I am not an expert on yeast.
Can anyone help me?
Is there a named scientific theory to describe how the rate of Carbon Dioxide
production varies with the concentration of sugar. I realise that with no
sugar nothing will happen, but someone suggested to me that if the
concentration is too high it slows down the reaction because it kills off the
I understand that the type of sugar also affects the rate of activity. Can
you tell me which sugers work and which ones don't, and if possible a reason
(chemistry speaking) for this?
Please reply by e-mail to Tim at mikebray.demon.co.uk
or to this newsgroup.
Thanks in advance.
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