*theory!* Diy CO2 generator prolongation!

[1oooop]

Yeast performs anaerobic respiration which generates CO2 and lactic acid which can be counteracted (kinda):headshake2: by using baking soda.
C6H12O6 -> 2C3H6O3
C3H6O3 + NaCHO3 -> NaC3H5O3 + CH2O3
Sodium Lactate (NaC3H5O3) IS an antimicrobial solution, but generally less harmful than living in acid itself(assumed from experiments by someone else)! :devil:

Yeast can also perform fermentation which results in ethanol and CO2.
C6H12O6 -> 2 C2H5OH + 2 CO2

Yeast is also able to perform aerobic respiration which results in CO2 and H2O.
C6H12O6 -> 6CO2 + 6H2O

Ethanol and lactic acid and sodium lactate are both poisonous to yeast, so aerobic respiration is ideal for yeast.

Solution? Add hydrogen peroxide.
Mechanism? Yeast has enzymes that convert H2O2 (it's already unstable... LOL) into H2O and O2 in which O2 can be used for aerobic respiration. Why would yeast want to do that? Because H2O2 is POISON!
2H2O2 -> 2H2O + O2

Bibliography: Wikipedia.

This is only a theory. I have not tested it yet. (and might once I find some uncontaminated containers to test in.)

 

[1oooop]

Experimentation: Procedure: Pt1
The cans are washed using soap and tap water. They are also rinsed! LoL.

I will update this thread with the secondary rinse with RO water and the rest...

 

[1oooop]

I have now washed the cans with RO water. I filled them each with 1 cup of water and 3 tsp of brown sugar and 1/8 tsp of yeasties. with variation from control...

 

[Ambidestrian]

A note on your experimental design:

You need to use closed containers like CO2 generators to perform the experiment, otherwise atmospheric oxygen might affect the results.

Also, Catalase (2H2O2 <--> 2H2O + O2) is a rapidly acting enzyme, so adding H2O2 will provide a quick burst of O2, along with damaging a lot of the yeast, but will not provide the steady concentration of O2 required for the yeast to engage in aerobic metabolism.

 

[1oooop]

yeah, I realised that... . I'll probably scrap it.

 

[Ambidestrian]

I think the lactic-acid-generating metabolic process is a very minor one in brewer's yeast. AFAIK the predominate anaerobic metabolic pathway is glucose --> ethanol+CO2. I think it is usually the ethanol, or a lack of sugar, or the combination, that will kill off yeast in a DIY CO2 generating setup. There are champagne strains of yeast that have greater ethanol tolerance.