I am reading up on yeast CO2 and I have come across a few high school/college lab courses that test various CO2 production levels based on differant sugars, and additives. One of the variables they were testing is what affect flouride had on CO2. Everything I saw said that flouride is an inhibitor, as was salt.
Is there enough flouride in our tap water to cause any inhibting of CO2 production?
Is there enough flouride in our tap water to cause any inhibting of CO2 production?