The relationship between the increase in long-term energy storage and glucose in living things, such as yeast, is that an increased amount of glucose allows yeast to perform more metabolism reactions. These reactions produce more carbon dioxide as a waste product in the form of a gas.
The relationship between the increase in long-term energy storage and glucose in living things, such as yeast, is that an increased amount of glucose allows yeast to perform more metabolism reactions. These reactions produce more carbon dioxide as a waste product in the form of a gas. The graph in the upper right corner shows that as the Calorie content of the cereal increases, the volume of gas produced also increases. This relationship exists because Calories measure the amount of energy in foods, and this energy comes from the chemical breakdown of carbohydrates in the foods.
Once the energy is released, it is converted into ATP, which is the form of energy that living things use for their body processes. The release of carbon dioxide gas is a byproduct of many of these metabolism reactions.
Similarly, the graph in the bottom middle shows that as the fat content of the cereal increases, the volume of gas produced also increases. This relationship exists because fats are biomolecules that cannot be broken down as quickly as carbohydrates in the experiment. An increased amount of fat can also block the absorption of water, preventing the yeast from bringing in the water they need as a reactant in the metabolism reactions.
In summary, an increased amount of glucose allows yeast to perform more metabolism reactions, which leads to the production of more carbon dioxide gas. Similarly, an increased amount of fat can also lead to more gas production due to the slower breakdown of fats and the blocking of water absorption.