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IB Biology HL 1.2.10 Anaerobic respiration in yeast Question Bank

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

Syllabus
First assessment 2025
Course
Biology HL
Level
HL

Exam points

  • identify the relevant biological structure, process or evidence
  • apply the correct biological mechanism to the question
  • evaluate the result using data, adaptation or ecological reasoning

C1.2.10 (HL)—Anaerobic respiration in yeast question 1

[Maximum number: 1]

Bread dough is made by mixing flour, water and yeast. If the dough is then kept at about 30∘C30^{\circ} \mathrm{C}, it expands.

Figure for Question C1.2.10 (HL)—Anaerobic respiration in yeast question 1 — IB Biology HL

What is the main reason for choosing this temperature?

A

Carbon dioxide expands at this temperature.

B

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

C

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

D

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

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