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Biology, Evolution of Plants
Year 2

life on earth (biological concepts from the non-science major perspective)


More than a century ago, French biochemist Louis Pasteur described a phenomenon, now called "the Pasteur effect,' in the wine-making process. He observed that in a sealed container of grape juice containing yearst the yeast will consume the sugar very slowly as long as oxygen remains in the container. As soon as the oxygen is gone, however, the rate of sugar consumption by the yeast increases greatly and the alcohol content in the container rises. Discuss the Pasteur effect on the bases of what you know about cellular respiration and fermentation.

the question is taken from 'Applying the Concepts' Chapter 7, Question #3, page 106, textbook 'Life on Earch' by Audesirk, Audersirk, and Byers.

By OTA:  Mutasem Sinnokrot, PhD

OTA Rating:  4.9/5

Your Price:  $2.19  (original value ~$3.99)

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