Final answer:
The higher rate of carbon dioxide production in nitrogen is due to anaerobic respiration in the absence of oxygen, leading to increased CO2 production. Enzymatic functions and biochemical pathways change as a result of different atmospheric compositions, influencing carbon flux. These principles are also seen in applications such as dough rising in baking.
Step-by-step explanation:
The rate of carbon dioxide production was higher when the apple slices were in nitrogen than when they were in the air because in an atmosphere of pure nitrogen, there is an absence of oxygen which would otherwise be consumed by the apple slices for aerobic respiration.
Consequently, in a nitrogen-rich environment, the apple slices undergo anaerobic respiration, which leads to a higher production of carbon dioxide. Anaerobic respiration is less efficient at producing energy, but it results in the breakdown of sugars within the apple slices without the need for oxygen, producing carbon dioxide as a byproduct.
This is supported by the knowledge that enzymes such as rubisco require certain concentrations of CO₂ to function effectively in the carbon fixation process during photosynthesis. With a higher concentration of CO₂, as might occur in a nitrogen atmosphere, these enzymes may be affected, altering the biochemical pathways and possibly increasing carbon flux into organic compounds.
Moreover, dough that is rising from trapped carbon dioxide during baking is an analogous example where CO₂ expansion is not hindered by oxygen presence, illustrating the principle that certain conditions can influence carbon dioxide levels and their interactions in biological processes.