"E. Mito" wrote in
article , Empty
writes:


The problem is not that the water and sugar turns anaerobic, but rather
that it turns alcoholic. As the proof goes up, the yeast starts dying
off.
On top of that, adding air bubbles would no doubt cause surface
turbulence,
which would hurt your CO2 levels as well.


I don't think adding air bubbles would decrease CO2 output; I've wanted to
try
this very experiment to see how CO2 output would be affected but just
never
gotten around to setting it up. Since yeast cultures grown up in a lab
are
done so with constant agitation, I can only imagine that bubbling air into
the
solution would only enhance growth. Alcohol production, however, is a
problem,
and I'm guessing that if you enhance growth too much you might get
increased
CO2 output but would deplete the yeast nutrients quicker. If you wanted
to
prolong your culture you could just decant the nutrient-depleted
supernatant
after CO2 generation drops and add a new sugar water solution -- the yeast
tends to sediment into an inactive pellet.

Erica
http://members.aol.com/_ht_a/mitoem/mitoem/index.htm


Thanks for the feedback.
Perhaps I'm interpreting something incorectly, but from what I've read on
the net, alcohol isn't produced when the yeast are aerobic.