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Re: Yeast fermentation (was APD V3 #1109

Hello Dan,

Yeast ferments sugars in the ABSENCE of air -- therefore, in wine
fermentation, one uses an "air-lock".



> Date: Wed, 23 Jun 1999 16:09:54 -0700
> From: "Bev" <bevgreen at cygnus_uwa.edu.au>
> Subject: an idea.
> Hi all,
> What would happen if one ran an air stone into a bottle of yeast + water +
> sugar (sealed) and then ran the exhaust into the aqaurium, Would this air
> be enriched with CO2 and then bubbled into the aqaurium instead of normal
> air (the effect would be better then straight air butnot as good as pure
> cos - a comfortable medium.
> I take it the sugar would not ferment anearobicaly but is it possible for
> it to use O2 and liberate CO2, I haven't done carbon/organic chemistry yet.
> Any comments?
> Dan G.