During yeast fermentation, bubbles at the top of the tube increase over time due to the release of carbon dioxide.
Yeast are single-celled organisms of the eukaryotic type. They belong to the fungi kingdom. Yeast have the ability to ferment sugars in conditions that lack the presence of oxygen. As a result, Carbon dioxide is produced as a byproduct.
This is useful due to the fact that a respirometer can be used to determine how much carbon dioxide is being produced, which in turn measures the rate at which fermentation is taking place. This release of carbon dioxide is what causes the bubbles at the top of the tube to increase over time.
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