Im trying to design an experiment which measures factors on respiration of yeast.
i need to know if bakers yeast performs aerobic respiration - and if so, would basic dough rise evenly if sealed in an air tight conatiner (pressed up against the glass).
would appreciate any help or even alternate experiment designs!
Yeast (of all types) respires aerobically but can respire anaerobically (hence its use in brewing). In virtually all organisms that can respire anaerobically, they only do so when they have to because of lack of oxygen. Aerobic respiration is much more efficient and is always carried out as a 'first choice'.