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What limiting factors would influence the total amout of CO2 released in fermentaion of glucose by yeast?

Also what is meant by the term limiting factor? The experiment was to investigate the effect of varying pH on the rate of respiratory enzyme reactions in yeast cells. In 5 syringes 2ml of a yeast a sugar solution was added, as well as 8mls of different pH (either 2,4,7,9,10) Each of the 5 test tubes were then placed in an incubator at 30 degrees for 40 minutes. Different amounts of CO2 was produced in each

Public Comments

1. I would say the sugar is the limiting factor, because it has the carbon and oxygen atoms that makes on carbon dioxide, i am not sure though maybe you can double check with your classmates to make sure sorry thank you