Is Adding Vinegar to Yeast A Physical or a Chemical Change????
It's a chemical change, I think.
I think?
It is difficult to apply 'physical' or 'chemical' change descriptions to biological systems.
Of the two choices I would agree with Ms. Sue in that a chemical change is the better description. I am not sure the pH you are starting from. The drop in pH may increase (at about pH 4) or slow the cells processes and can be described as a chemical change. If the acid is sufficiently concentrated there may be cell shrinkage, due to loss of water from the cell, which could be described as a physical change.
The answer to your question is, Chemical (:
Determining whether adding vinegar to yeast is a physical or a chemical change involves understanding the nature of each process and the changes that occur.
A physical change refers to a transformation where the substance involved does not undergo a change in its chemical composition. In simpler terms, the identity of the substance remains the same even though its physical properties may be altered.
A chemical change, on the other hand, involves a transformation where the substances involved undergo a change at the molecular level, resulting in the formation of new substances with different chemical properties.
To determine whether adding vinegar to yeast is a physical or a chemical change, you can analyze the properties of vinegar and yeast, as well as the changes that occur during the reaction between them.
Vinegar is mainly composed of acetic acid. When vinegar is added to yeast, a reaction occurs where the acid in vinegar reacts with the living yeast cells. This reaction produces carbon dioxide gas, water, and other byproducts. The carbon dioxide gas is what causes bread dough to rise during the fermentation process.
Based on this information, we can conclude that adding vinegar to yeast is a chemical change. The reaction between the acid in vinegar and the yeast cells leads to the formation of new substances (carbon dioxide gas and water) with different chemical properties from the original vinegar and yeast.
In summary, adding vinegar to yeast results in a chemical change due to the reaction between the acetic acid in vinegar and the yeast cells, leading to the formation of carbon dioxide gas and water.