gases and occurs in yeast and bacteria. In the experiment we conducted‚ we used sucrose and yeast and measured the fermentation carbon dioxide formation. The factors affecting fermentation that we tested in this experiment were temperature and the effect of a disinfectant. We measured the fermentation carbon dioxide formation by using a ruler and measuring the amount of bubbles in the tube that were formed. To conduct this experiment‚ we used 5 grams of sugar and 2 grams of yeast‚ but only used half
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dough and danish dough are very similar‚ both containing yeast. Croissant dough is considered lean dough because the detrempe contains only flour‚ salt‚ water and yeast. Danish dough‚ however‚ is considered rich because it contains eggs‚ dairy‚ and sometimes sugar. Detrempe refers to strictly the dough part of the pastry before the RIF (roll in fat) is added. Puff pastry differs from croissant and danish dough because it contains no yeast and is risen only by the steam created from the moisture of
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support my hypothesis. The results showed glucose did ferment the easiest‚ but it was followed by sucrose as opposed to fructose‚ fructose was after sucrose then the starch. Luckily‚ my test control did work as expected. This experiment proved that yeast depends on glucose as its’ main source of energy. This happens when glucose is reduced to pyruvate which leads to the fermentation of carbon dioxide and ethanol. The hypothesis that I tested with the soybeans was “Cellular respiration is higher
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(1928). Thermophilic bacteria in canned foods. Available from http://www.jstor.org/pss/30083791. [Accessed September 25‚ 2011] Peptone water. Available from http://www.neogen.com/Acumedia /pdf/ProdInfo/7365_PI.pdf. [Accessed September 25‚ 2011] Yeast extract. Available from http://www.neogen.com/acumedia/pdf/prodinfo/7184_pi.pdf [Accessed September 25‚ 2011] Malt extract broth. Available from http://www.condalab.com/pdf/1245.pdf [Accessed September 25‚ 2011]
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Enzymes such as those found in yeast catalyse this reaction and therefore it can be affected by a number of factors. If enzymes do not have their optimal temperature and pH they will not function at their optimal and this will therefore change the rate of fermentation. Yeast cells would also effect this reaction‚ as the enzymes in the yeast cells influence the rate of fermentation. In this practical we investigated how much carbon dioxide
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An important aspect of cocoa seed fermentation includes specific yeasts that cultivate ethanol and produce enzymes to degrade peptin (Schwan). This is important for setting up additional fermentation by bacteria. The main yeast present in the beginning of fermentation is Kloeckera apis which accounts for roughly seventy to ninety percent of the total yeast population (Ardhana). As previously stated‚ Kloeckera apis is a yeast or yeast-like organism with the full classification as follows: Fungi‚ Ascomycota
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Investigating the Effect of Concentration on the Rate of Enzyme Catalysed Reaction To investigate the effect of concentration on the rate of enzyme catalysed reaction I must know all the factors that affect it in order to investigate in this. Here are all the factors: Temperature- Enzyme like it warm but not too hot. Enzymes are biological catalysts‚ which speed up chemical reactions. They work most efficiently at the optimum point (37°C). If they are below 37°C they will work
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Growth of Micro Breweries in Pune ACKNOWLEDGEMENT I Mr Adarsh Mutha studying in Final Year of Bachelor of Hotel Management & Catering Technology at Maharashtra State Institute of Hotel Management & Catering Technology‚ Pune wish to take this opportunity to complete the research project on “Growth of Micro-Breweries in Pune” as a part of our curriculum. I thank our Principal Mrs.Moodliyar as well as our Guide Mr.SachinRayrikar
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Series: 3 Ways To Naturally Make Yeast In this article‚ the author explains what yeast is and how to make it. The author explains‚ “Some yeasts are made for making bread and baked goods‚ and some yeasts are made for distilling spirits.” Fruits‚ vegetables‚ herbs‚ and all edible sources have yeast living on its surface. The author explains different ways to make yeast and flavors to make for our favorite bread recipe. This article gave me a different outlook on yeast and how important it really is
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with the concomitant formation of ATP. Three fates of this pyruvate produced exist. In this practical the production of pyruvate and acetaldehyde by fermentation of glucose is established. A series of test tubes was set up each containing glucose and yeast suspension in buffers at different pH values. These test tubes were incubated for an hour at 37℃. Trichloro-acetic acid solution was then added to the first 2 of the 4 test tubes prior to centrifugation at 2500g. Solid ammonium sulphate and freshly
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