Feynman
Aquarium Advice Activist
So my understanding of this process is that the yeast consumes the sugar and CO2 is released as a byproduct. My question is this: How does changing the amount of yeast affect the rate of CO2 produced?
If thats a stupid question, sorry, but my thinking is that since the yeast multiplies and there is a maximum amount of sugar that can disolve in the water (excess sugar precipitates to the bottom) then wouldn't there be a maximum concentration of yeast in the water and therefore eventually, no matter how little yeast you put in, there is a maximum output of CO2. Obviously the amount of yeast added at the start of the process would determine the rate at the beggining, but I'm just wondering about a maximum output of CO2.
So my proposed answer to my question stated above is that given time, the output of CO2 is the same no matter the initial amount of yeast.
Of course my answer depends on the postulate that there is a limiting factor to the concentration of yeast in the sugar water. Is that true?
If thats a stupid question, sorry, but my thinking is that since the yeast multiplies and there is a maximum amount of sugar that can disolve in the water (excess sugar precipitates to the bottom) then wouldn't there be a maximum concentration of yeast in the water and therefore eventually, no matter how little yeast you put in, there is a maximum output of CO2. Obviously the amount of yeast added at the start of the process would determine the rate at the beggining, but I'm just wondering about a maximum output of CO2.
So my proposed answer to my question stated above is that given time, the output of CO2 is the same no matter the initial amount of yeast.
Of course my answer depends on the postulate that there is a limiting factor to the concentration of yeast in the sugar water. Is that true?