how does pH affect the rate of fermentation in yeast cells?
366004
All biological processes are catalyzed by enzymes (proteins). The tertiary structure of all proteins is affected by pH. Why? Because the hydrogen and ionic bonds that maintain the tertiary structure can be broken by extremes in Hydrogen and Hydroxyl ion concentration. pH measures this concentration.
107806
yes if the bacteria in the solution can break down and use that type of sugar. having more food means they will reproduce faster and will ferment more. although this can be dependant on if o2 is present or not. but in general as your question is stated...yes.
94077
Fermentation occurs when there is no oxygen in the surrounding environment.  Fermentation is an anaerobic (without oxygen) process.
787118
lack of sugar to feed it, cold, dryness.  yeast likes warmth and moisture to survive and multiply. also extreme heat will kill yeast. i think temps over 120 F will kill yeast. also yeast is not a bacteria it is a fungus. Acidophilus as well helps keep yeast from over growing.
597776
the specific sugar GLUCOSE C6H12O6 is required (and part of the definition) of this form of anaerobic cell respiration, but you can start with sucrose and or maltose and or lactose and still get it to ferment if the yeast strain can convert those sugars to glucose with the proper enzymes FIRST and then do the fermentation;  also needs proper temp, proper pH, warmth, fermenting cells (yeast), no light; hopefully the contents aren't under too much pressure, since carbon dioxide gas is produced;  (champagne bottles can explode!)
624534
I assume you're referring to yeast (Saccharomyces Cerevisiae)? It's used to make bread rise by feeding it a sugar solution in the bread mix. It breaks down the sugar into simple sugar (glucose), carbon dioxide and ethanol. It's the carbon dioxide that makes the bread rise.\n\nThe baking process kills the yeast.\n\nHere's a handy link that will tell you all you need to know about Yeast: http://en.wikipedia.org/wiki/Yeast
317089
yes, reaction rates are based on several things, concentration and temperature are the most important, because of the water added to the reaction, it will be less "likely" that a vinegar molecule will collide with a baking soda molecule, because of this the reaction will go slower. the way to calculate this is K = [Products]/[reactants].  Where [] is the concentration of each solute present (in moles per liter), and K is the constant value for this perticular reaction, which can be found in a chemistry text book.
88985
The yeast Saccharomyces cerevisiae is used in production of most alcoholic beverages. When oxygen is present, yeast grow efficiently on a sugar substrate, making yeast cells and carbon dioxide (the citric acid cycle). This is  the chemoorganotrophic metabolism of respiration. When oxygen is absent, yeast switch to an anaerobic metabolism, fermentation, which is less efficient (only about 27% energy conversion to ATP), producing carbon dioxide, fewer yeast cells and the by-product ethanol.\nThere are a small number of yeast cells present on the skins of grapes in the vineyard. These stay in the must (the pulp and skins)when the grapes are crushed. During the first few days the yeast grow by respiration, consuming oxygen from the juice. When the oxygen is depleted the yeast switch to fermentation. Care must be taken to ensure that no air is allowed into the container or the cycle will be disrupted. Certain subspecies of yeast are more alcohol tolerant and will continue to reproduce until the ethanol reaches 10 to 15% by volume. The product must be distilled if higher alcohol concentration is desired. Overall, one molecule of glucose yields two of ethanol and two of carbon dioxide.\nGlycolysis, the fermentation of glucose, is also called the Embden-Meyerhof pathway. The first stage produces two molecules of glyceraldehyde 3-phosphate. The second stage conserves energy as ATP by oxidation-reduction, producing two molecules of pyruvate. The third stage is a second oxidation-reduction with the formation of fermentation products.\nDetailed discriptions and illustrations of the glycolysis pathway can be found in many science texts, including the source I used.
668599
The ph has a huge effect on the Respiratory system.\nYour body will try to compensate to keep your ph between 7.35-7.45 at all times.\nCo2 is acid\nHCO3 (bicarb) is a buffer\nand they will be adjusted to regulate the ph\nThe way the respiratory system is involved is with the co2\n\nwhen a patient ie... diabetic ketoacidosis has a bicarb of 5, ur body is extremly aciddic... so the respiratory rate will increase and u will have kussmal respirations, fast and hard.... ur body is trying to blow off co2, to make the body more alkolitic.. and raise the ph from the lowered hco3...\n\nnext when a patient is retaining co2, and the ph goes way down, the hco3 goes up to try to bugger the acidic effect of the co2, ur body will breathe slower... and this is a respiratory failure...
123663
I haven't had any trouble getting yeast to grow using flour and a little bit of sugar. \nFruit juices are not bad as a medium as well. Usually you would want to grow then the yeast under anaerobic conditions...
605673
An integrated microprocessor-based fermenter controller was developed in 1980 for an operational environment at Cetus Corp. The main goals in the design and construction of the system were (1) to facilitate scale-up; (2) to provide flexibility and high performance for optimizing fermentation processes; and (3) to be cost-effective for 15 in-house systems. It was also developed to work in conjunction with a laboratory minicomputer for on-line optimization experiments. The controller controls temperature, agitation, dissolved oxygen, pH, and foam throughout each fermentation run without manual intervention. The feedback control parameters have been optimized to provide very accurate control over a wide range of setpoint conditions and under rapidly changing metabolic conditions such as induced during an Escherichia coli batch run. The controller has also been configured to monitor, display, and record each of the controlled variables; support the interactive operator console; and communicate with the laboratory computer. In over 4 years of operation, these systems have met the design goals and have proven to be very reliable. The controller is described, its operational performance presented, and a typical fermentation run delineated
964456
d, because the Krebs cycle is the next step in energy generation (when oxygen is present). (a) is incorrect, because lactic acid fermentation occurs when there is no oxygen. (b) is incorrect, because alcoholic fermentation is also anaerobic, and occurs mainly in yeast. (c) is incorrect, because photosynthesis does not require oxygen to occur.
206684
Yeast cells will use oxygen if it is present, and break down sugars all the way to CO2 and H2O.\nCO2 is expelled as a waste product from the yeast. You won't get tons of gas.\nThere is a piece of glassware called a fermentation tube but if you don't\nhave that, you can turn a small test tube upside down inside of another\nbigger test tube.  As the gas is generated it will be caught in the small\ntube.  You can measure the height of the bubbles with a metric ruler. That will give you the gas volume.
157139
Buffers are chemicals that make a solution capable of absorbing large amounts of acid or base without experiencing any change in pH. You can doubtless pull  better definitions out of any of the numerous online dictionaries.\n\nBuffers are important to biological systems because they enable the organism to maintain homeostasis (you have to include that word in your answer) with little physiological cost. \n\nBy enabling cells or systems to absorb chemical changes without experiencing pH changes buffers make it possible for organisms to survive in variable environments without wasting vast amounts of energy trying to monitor and adapt to every minor change in physical conditions. They similarly allow organism to engage in activity that will cause the addition of large quantities of acids and bases without  risking death or wasting resources trying to deal with it. Most notably they allow organisms to tolerate the acid build up associated with respiration as well as allowing the consumption of acid or alkaline foodstuffs.\n\nTack on a brief description of the carbonate buffer system in the mammalian blood and you’re good to go.
347973
A novel and conserved salt-induced protein is an important determinant of salt tolerance in yeast.\nR Gaxiola, I F de Larrinoa, J M Villalba, and R Serrano\nEMBO J. 1992 September; 11(9): 3157–3164. \n\nMHFKDLGLHDYTLKNLMYENNCCKFYDAVD\nENNISYVLKFVPSDVTSEGDTFPFVDRFQV\nKEGVFLVYSSNDFGKEGTDYFTYTGSGGNE\nVHISGTSSEAGIKPQFIETCHPKHLKRGTK\nEQEDINSSTSKKSAVINNFSGEKTPNPRPQ\nSSNISERETYVGILNVKCKNKNSSKIRSEK\nLVSSVIETKHTPGLASILSKEGTTYPNNAD\nGKHISIVNPSSKIYHSSHKQIVKTPIPKSG\nLSPIERCPFNGQNIKCYSPRPLDHESPQRD\nFNNNFQLRILKSSVLQRRQSTQNS
268564
Yeast cells are not bacteria.\nThey are unicellular fungi. The cells multiply asexually by mitosis - a process called budding. This description is used because the daughter cell appears as a small 'bud' from the original cell before separation.\n\nFor more information look here:
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Products produced by fermentation are actually waste products produced during the reduction of pyruvate to regenerate NAD+ in the absence of oxygen.\n\nWhen yeast ferments, it breaks down the sugar(C6H12O6) [including maltose] into exactly two molecules of ethanol (C2H6O) and two molecules of carbon dioxide (CO2).\n\nIf more detail is needed, see the second link on glycolysis, and if you need a LOT of detail, the third link on the Citric Acid cycle.\n\nNote that not all organisms can directly ferment maltose, some need to convert it into glucose first.