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    Carbon Dioxide Production in Saccharomyces and the Impact of Temperature

    Number of Pages: 6


    Summary of the research paper:

    In six pages this paper uses yeast to test how carbon dioxide rates are affected by temperature. Five sources are listed in the bibliography.

    Name of Research Paper File: TS14_TEcarsac.rtf

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    Unformatted Sample Text from the Research Paper:
    such as reproduction, to take place. Temperature induces a chemical reaction, and if we consider Saccharomyces one of the impacts of temperature will be the rate at which carbon dioxide  is produced. Saccharomyces is also known as budding yeast (Martinez, 2002). This is because the replication of the organisms will take place  by multilateral budding (Martinez, 2002). There are many different variations, however, all varieties will be in position of both respiratory and fermentation metabolisms (Martinez, 2002). One of  the mostly used varieties is that of Saccharomyces cerevisiae, this is better known as brewers yeast (Martinez, 2002). This type of yeast has been used in food production for millennia,  with the fermentation process that takes place being used to ferment different food products, such as barley wheat, rice and corn to make alcoholic drinks or to make dough products.  The reason that this creates a rising effect in the dough is due to the fermentation process creating carbon dioxide as a waste product, which will be trapped into small  bubbles creating the rising effect in the dough (Martinez, 2002). Fermentation is where the yeast uses enzymes that will convert the sugar into Carbon Dioxide and Ethyl Alcohol in approximately  equal quantities (McGowen, 2002). The role of temperature can be seen as critical to the fermentation process that creates the carbon dioxide. To high and the temperature will  kill the yeast, as it is a living organism, to low, and the process will become very slow, or even dormant (McGowen, 2002). However, when considering the temperatures at which  the yeast is active we will find that the higher the temperature the higher the fermentation rate, and as such the higher the rate of Carbon Dioxide emission. Peynauds first 

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