The rate of respiration in yeast can be measured by monitoring the production of carbon dioxide under aerobic or anaerobic (paraffin-covered) conditions.
The rate of respiration in yeast can be measured by monitoring the production of carbon dioxide under aerobic or anaerobic (paraffin-covered) conditions.
| Front | Describe how the rate of anaerobic and aerobic respiration can be measured in yeast. |
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| Back | Measuring respiration rate in yeast:
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