Scientist study anaerobic fermentation of yeast cells incubated at different temperatures. the amount of carbon dioxide (co2) detected at each temperature in both trials is shown below. what is the optimal temperature for fermentation of this yeast? *

20 degrees
25 degrees
30 degrees
35 degrees
40 degrees

35 degrees

Explanation:

When the temperature is close to 27 degrees, yeasts multiply at moderate speed, producing carbon dioxide and other chemical compounds in mild amounts as well.

If the temperature is higher, near 35 degrees, yeasts usually multiply much more faster and tend to produce more carbon dioxide.

However, by raising the temperature, yeasts also produce more acidic compounds which may, in the case of pasta production, for example, cause a more unpleasant taste.

they both go up but then go back down. they both end lower than they started. lastly, they both are competitive/the second on.

explanation:

satellites are frequently used to make observations of the orbit on earth