How Does One Account for the Bubbles in a Glass

question 21

Multiple Choice

How does one account for the bubbles in a glass of beer or champagne?

• A) Lactate fermentation accounts for the bubbles.
• B) Bubbles of CO2 were formed by the yeast cells during glycolysis.
• C) Bubbles of CO2 were produced by yeast during anaerobic metabolism and were trapped in the bottle.
• D) The bubbles are simply air bubbles resulting from the brewing process.
• E) Bubbles of CO2, produced by aerobic respiration in yeast cells, were trapped in the beverage at bottling.

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Definitions:

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To reduce to the smallest possible amount or degree.

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A research method involving the manipulation of one variable to determine if changes in one variable cause changes in another variable.

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An infectious disease caused by the bacterium Vibrio cholerae, leading to severe diarrhea and dehydration.