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How does yeast produce yeast carbon dioxide?
It creates it when it "eats" the sugars in the flour mixture
What if i left the sugar-yeast-water mixture ferment for too long time?
If you leave a sugar-yeast-water mixture to ferment for too long of a time the gluten will lose elasticity.
Will letting water-sugar-yeast mixture ferment for long time affect the quantity of ethanol produced?
Letting a water, sugar, and yeast mixture ferment for a long time does not affect the quantity of ethanol produced.
What happens when dry yeast and sugar and flour is mixed and put into a bowl with a paper towel covering it?
The mixture of dry yeast, sugar, and flour will not ferment properly without liquid to activate the yeast. Covering it with a paper towel may allow some air exchange, but without the necessary liquid, the yeast won't activate to leaven the mixture.
Why must the sugar solution be cooled before adding yeast?
Cooling the sugar solution before adding yeast helps prevent the yeast from being killed by the high temperature. Yeast is a living organism that is sensitive to extreme temperatures, and adding it to a hot solution can potentially kill the yeast and hinder fermentation. Cooling the sugar solution to a suitable temperature ensures that the yeast can thrive and ferment the mixture properly.
