Chapter 20, Problem 5RAT

The yeast in bread dough feeds on sugar to produce carbon dioxide. Why does the dough rise faster in a warmer area?

(a) There is a greater number of effective collisions among reacting molecules.

(b) Atmospheric pressure decreases with increasing temperature.

(c) The yeast tends to “wake up” with warmer temperatures, which is why baker’s yeast is best stored in the refrigerator.

(d) The rate of evaporation increases with increasing temperature.

To determine

The correct option for the statement “The yeast in bread dough feeds on sugar to produce carbon dioxide. Why does the dough rise faster in a warmer area?”.

Answer to Problem 5RAT

The correct option for the statement “The yeast in bread dough feeds on sugar to produce carbon dioxide. Why does the dough rise faster in a warmer area?“ is option (a).

Explanation of Solution

The process of the conversion of reactant species into the product species is called a chemical reaction. The chemical species are in a random motion during a reaction process and show continuous collisions of the reacting species to form the product species.

If the temperature is increased during the chemical process the kinetic energy of the system is increased and thus molecules will collide with higher energy. This leads to the more probability of proper collisions and thus increases the reaction rate.

Thus, the yeast will react more in a warmer condition due to the increment in the kinetic energy of the yeast and thus dough will rise faster in a warmer area.

Conclusion:

Therefore, the correct option is option (a).