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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?
 

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Adam, based on my city's water report, they add on average 0.85ppm flouride. I have not noticed any problems with yeast-based CO2 production.
 
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