Questions

1. Can CO₂ production be used as an indicator of fermentation activity? Why or why not?
   Yes. CO₂ is released as pyruvate is converted to acetaldehyde in alcohol fermentation.

2. At a molecular level, explain the effect temperature has on the rate of fermentation.
   Chemical reactions usually occur faster as temperature increases, until the enzymes start to denature (lose their conformation).`

SKIP.

Hypothesis: If activity level increases, then more CO₂ will be exhaled, and more NaOH will be needed to neutralize the acid.

Question

3. How did activity affect the mean measurements taken from you to those taken from your partner.
   Higher levels of activity should result in more CO₂ exhaled.
   At the molecular level (i.e., what is going on in aerobic respiration and/or fermentation), explain the relationship between activity and CO₂ production.
   Aerobic respiration: as more glucose is converted to Acetyl CoA and then broken down in the citric acid cycle, more CO₂ is released.
   Fermentation: as more glucose is broken down to Acetaldehyde, more CO₂ is released.