(a)[2]
Write the balanced chemical equation for yeast anaerobic respiration in bread-making.
(b(i))[1]
Predict the rate of carbon dioxide production when the concentration of the glucose solution was 7.0%.
(b(ii))[2]
Draw a line on Fig. 3.1 showing the rate of carbon dioxide production at $20\,^{\circ}\text{C}$.
(b(iii))[1]
State why no carbon dioxide was produced.
(c)[1]
Name one further industrial process that uses yeast.
(d(i))[3]
Explain the functions of these fermenter parts: stirrer, water-filled jacket, probes.
(d(ii))[1]
State why sterility is necessary.