Why does the number of yeast cells decrease during fermentation??

Dough can still rise in cooler environments, but much more slowly. Amount of yeast; the more yeast the faster the fermentation. Too much can add an undesirable yeasty flavor.

1. the energy lost to disorder metabolism     -entropy

2. related to or possessing motion potential     -kinetic

3. all of the chemical reactions in an organism required for maintenance of the processes of life entropy     -metabolism

4. possible; ability to go into action or perform work kinetic     -potential

5. the study of energy and its transformations thermodynamics     -thermodynamics