yeast+sugar+vinegar
yeast+sugar+backing soda
2007-01-08 02:25:29 · 3 answers · asked by germin66 1 in Science & Mathematics ➔ Chemistry
Well the yeast itself will not reproduce very easily because everything has an optimum pH that it likes to grow at. So yeast will enjoy being at, let's say pH of 5. That means that the further you get from pH of 5, the harder it is for yeast to grow, 14 pH would be awful for it, and so would a pH of 1.
2007-01-08 02:54:55 · answer #1 · answered by gabe_library 3 · 1⤊ 7⤋
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2016-07-02 12:09:18 · answer #2 · answered by Betty 3 · 0⤊ 0⤋
All yeast cells are affected by the pH of the solution that they are in, but tend to prefer acid rather than basic conditions.
Baker's yeast will actively ferment in the pH range of 2.4 to 7.4. Vinegar (dilute acetic acid) would probably have little or no effect. Above a pH of 8.0 or so, fermentation stops. All but the most dilute baking soda (sodium hydrogen carbonate) solutions would probably have a pH above 8.
Brewer's yeast grow well at acidic pHs. They grow best between pH 4 to pH 6. These also tend to stop fermentation at slightly basic pH's.
2007-01-08 02:45:14 · answer #3 · answered by Richard 7 · 17⤊ 1⤋