IB Biology HL C1.2.10 Hl Anaerobic Respiration in Yeast Questions

Practise IB Biology HL 1.2.10 by applying anaerobic respiration in yeast concepts to exam questions.

Exam points

Define anaerobic respiration in yeast as fermentation of sugars without oxygen.
Identify ethanol and carbon dioxide as yeast-fermentation products and relate carbon dioxide to bread or beer production.
Explain how yeast uses glycolysis and fermentation to release limited ATP under anaerobic conditions.

[Maximum number: 1]

Bread dough is made by mixing flour, water and yeast. If the dough is then kept at about $30^{\circ} \mathrm{C}$ , it expands.

What is the main reason for choosing this temperature?

Carbon dioxide expands at this temperature.

This is the optimum temperature for the enzymes used in aerobic cell respiration.

Lactate produced by anaerobic cell respiration causes the release of carbon dioxide at this temperature.

At this temperature, yeast produces carbon dioxide rapidly by anaerobic cell respiration.

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