Making Bread with Yeast By Rebecca Coles Introduction Bread is such a common food‚ who would expect it to be made in such a fascinating and clever way? A simple loaf contains just four main ingredients; flour (the main ingredient)‚ warm water (the yeast prefer the water warm)‚ salt and of course the yeast‚ tiny microscopic fungi that help the bread rise. Although fascinating the process is surprisingly simple; first‚ the flour‚ sugar and water is mixed together with yeast to make the bread
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respiration‚ or fermentation. In specific‚ how the type of sugar affects the rate of fermentation. The aim of this experiment was to find which type of sugar was best suited to produce ethanol. In the experiment‚ four different sugars were used‚ they included sucrose‚ glucose‚ lactose and fructose. This research is still relevant today‚ as alcohol is still consumed and is required on a large scale. This makes it crucial to companies to find the best sugar to use in the fermentation process. Cellular
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- Always starts anaerobic in the cytosol – glycolysis – only 2 ATP saved - By the end of the process‚ you get 2 pyruvate – 3-carbon molecules NO O2 - Fermentation 1. Lactic Acid – your muscles ache because of the accumulation of lactic acid. 2. Alcohol Fermentation- ethanol is fancy word for alcohol. Alcohol fermentation is alcohol + CO2 O2 Aerobic * Respiration * Mitochondria * Matrix – Krebs Cycle – C6 – gives you 2 more ATP * Innermembrane- ETS – 34 ATP Mitochondria
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Fermentation is a process performed by cells in the absence of oxygen to produce small amounts of ATP. During this process the six-carbon sugar glucose is broken down into two molecules of the three-carbon organic acid‚ pyruvic acid‚ coupled with the transfer of chemical energy to make adenosine triphosphate (ATP). Fermentation is used by many producers to make many of the commodities which we are used to today. Some of these commodities include yogurt‚ cheese‚ wine‚ bread‚ beer‚ rum‚ and even
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Mashrek International School Investigate the Factors that Affect the Rate of Respiration in Yeast. (Temperature) Fawzi El Ansari Biology HL Title: Investigate the Factors that Affect the Rate of Respiration in Yeast. (Temperature) Aim: The aim of this experiment is to investigate the effect of changing the temperature on the rate of respiration in yeast. This will be done by placing equal amounts of yeast in each beaker that contains the same pH solution. Each beaker will be mixed with glucose
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respiration into alcoholic or lactic acid fermentation. Fermentation is an anaerobic‚ metabolic pathway used to oxidize nicotinamide adenine dinucleotide (reduced) (NADH) into nicotinamide-adenine-dinucleotide (NAD+). As with many other unicellular organisms‚ yeast ‚cannot carry out cellular respiration and tends to participate in fermentation and produces ethanol. In has been suggested
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Increased production of CO2 is a result of increased temperatures acceleration of the rate of fermentation. Abstract: We have tested the affects of increased temperature above room temperature on the rate of fermentation of yeast. We had 6 flasks filled with 6mL DI water‚ 2mL Yeast suspension and 6mL glucose of which 3 were at 25°C and 3 were at 37°C. The flasks at 37°C had each mixture pre-heated at 37°C for 2 minutes before being combined and then added to the flask where it was put into the
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Ever since the 1400s‚ the production of sugar has influenced the world economy‚ governments and social structure. Sugar put people in motion throughout the world for the purpose of building wealth‚ with unattended consequences of building global connections that still remain today and facilitating cultural diffusion.The reason people wanted sugar was that to them it was known as "white gold". It was referred as this because it was the first product in human history that satisfied the desire of sweetness
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Fermentation Lab: Conclusion & Evaluation of the Effect of Type of Carbohydrate on Amount of CO2 Produced IB Biology/Topic: 3.7 05 February 2013 Question: Which type of carbohydrate‚ glucose‚ sucrose‚ or starch‚ will produce the greatest amount of fermentation over the class period? Why? Hypothesis: If the carbohydrate starch is added to the set up of yeast‚ then it will create the greatest amount of fermentation because starch is a polysaccharides
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Fermentation of Carbohydrates: Ethanol from Sucrose Objective: To demonstrate a fermentation process‚ isolate the ethanol produced by fractional distillation‚ determine the composition of the ethanol solution recovered‚ and make stoichiometric and yield calculations. Procedures: Fermentation Weigh out 20.0 g of sucrose and place it into a 250-mL Erlenmeyer flask. Add 100 mL of water and gently shake until all the sucrose has dissolved. To this solution add 0.60 g of dipotassium hydrogen phosphate
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