what is the best substrate for cellular respiration of yeast? why?

what is equilibrium and how does it apply to an experiment of salt water on the effect on potato slice's.

Between glucose, iodine and starch, which could pass the easiest through a plasma membrane.

Is fat soluble in water? Why or why not?

thank u 4 the help. But check this part out. I did an experiment and when the oil was added to the yeast the oil began to rise, and the yeast rose afterwards. During the occasional rising of the yeast, bubble appeared in the lime juice. As the oil settled at the bottom of the test tube, and the yeast settled at the top.
Can u say why all of this occurred please?

what causes yeast to respire aerobically or how does yeast resoire aerobically. I have gotten a lab to show how yeast respires aerobically.

What would the difference be between 1, 25 and 50 % acetone and methanol effects on the permeability of the red beet root membrane? Is it if the percentage is greater than it destroys the cell membrane more?

how does the cell membrane help cells maintain homeostasis?

What are the characteristics of anphibians?

If left in boiling water long enough a starch solution will eventually test positive in a Benedict's solution. Why is this so? Please help!!