The gas law that best describes the relationship between bread and yeast is the Ideal Gas Law.

Here's why:

Yeast, when used in baking bread, ferments the dough by consuming the sugars present in it. This fermentation process produces carbon dioxide gas as a byproduct. The carbon dioxide gas gets trapped in the dough, causing it to rise.

The Ideal Gas Law, which is PV=nRT (where P is pressure, V is volume, n is the number of moles of gas, R is the gas constant, and T is temperature), can be applied here.

As the yeast produces more carbon dioxide gas (increasing 'n'), the dough expands, increasing its volume (V). This happens under constant pressure (P), such as the atmospheric pressure in a kitchen. The temperature (T) would also be relatively constant, assuming the dough is left to rise at room temperature.

Therefore, the Ideal Gas Law best describes the relationship between bread and yeast.

Question

The gas law that best describes the relationship between bread and yeast is the Ideal Gas Law.

Here's why:

Yeast, when used in baking bread, ferments the dough by consuming the sugars present in it. This fermentation process produces carbon dioxide gas as a byproduct. The carbon dioxide gas gets trapped in the dough, causing it to rise.

The Ideal Gas Law, which is PV=nRT (where P is pressure, V is volume, n is the number of moles of gas, R is the gas constant, and T is temperature), can be applied here.

As the yeast produces more carbon dioxide gas (increasing 'n'), the dough expands, increasing its volume (V). This happens under constant pressure (P), such as the atmospheric pressure in a kitchen. The temperature (T) would also be relatively constant, assuming the dough is left to rise at room temperature.

Therefore, the Ideal Gas Law best describes the relationship between bread and yeast.

Knowee AI · Accepted Answer

The gas law that best describes the relationship between bread and yeast is the Ideal Gas Law.

Here's why:

Yeast, when used in baking bread, ferments the dough by consuming the sugars present in it. This fermentation process produces carbon dioxide gas as a byproduct. The carbon dioxide gas gets trapped in the dough, causing it to rise.

The Ideal Gas Law, which is PV=nRT (where P is pressure, V is volume, n is the number of moles of gas, R is the gas constant, and T is temperature), can be applied here.

As the yeast produces more carbon dioxide gas (increasing 'n'), the dough expands, increasing its volume (V). This happens under constant pressure (P), such as the atmospheric pressure in a kitchen. The temperature (T) would also be relatively constant, assuming the dough is left to rise at room temperature.

Therefore, the Ideal Gas Law best describes the relationship between bread and yeast.

Which of the following gas law best describes the bread and the yeast?*1 puntoIdeal GasBoyle’s lawCharles’ lawGay-Lussac’s law

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Which of the following gas law best describes the bread and the yeast?

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