When using CO2 calculators or the nomograph on Palmer's site we see that depending on the temperature of your beer, you use a different amount of priming sugar in order to get the same effective carbonation. Why would temperature effect the amount of CO2?
My (incorrect) logic goes like this: You put "X" number of yeast cells into a bottle with "Y" amount of food. When the yeast are done, you have "Z" CO2. So if you do two bottles, both with X and Y counts, and one bottle is warmer, then all of the food might get consumed sooner (presuming both temperatures are keeping the yeast happy), and you get Z CO2. But the cooler bottle, once all the food is gone, should also have Z CO2, not Z plus something.
So what is going on that changes the food to CO2 ratio when temperature changes?