The yeast in bread dough feeds on sugar to produce carbon dioxide.Why does the dough rise faster in a warmer area?O The activation energy has been increased.OThere are a greater number of effective collisions amongreacting molecules at the higher temperature than at the lowertemperature.O Atmospheric pressure decreases with increasing temperature.

In the question , a reaction has been discussed and it is asked to tell the reason behind higher…

The yeast in bread dough feeds on sugar to produce carbon dioxide. Why does the dough rise faster in a warmer area? The activation energy has been increased. There are a greater number of effective collisions among reacting molecules at the higher temperature than at the lower temperature. Atmospheric pressure decreases with increasing temperature.

The yeast in bread dough feeds on sugar to produce carbon dioxide. Why does the dough rise faster in a warmer area? The activation energy has been increased. There are a greater number of effective collisions among reacting molecules at the higher temperature than at the lower temperature. Atmospheric pressure decreases with increasing temperature.

Introductory Chemistry: A Foundation

9th Edition

ISBN:9781337399425

Author:Steven S. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Donald J. DeCoste

Chapter17: Equilibrium

Section: Chapter Questions

Problem 94AP

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