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  • Similarities Between Yeast And Yeast

    Molds are multi- or unicellular while yeasts are unicellular in structure. Molds grow in the form of tangled mass called the mycelium which is composed of filamentous hyphae while yeasts are spherical or oval-shaped. Molds are colourful while yeast are colourless. Molds can reproduce through small spores sexually or asexually while yeast reproduce asexually by budding or binary fission through mitosis in which a nucleus is divided into two or more nuclei. Mould can grow on food with low pH and low water activities that would normally inhibit growth of yeast which will cause a greater risk in terms of food spoilage and are harmful to our health although there are some molds that help in food production for example mold ripened cheeses. But, yeasts are generally harmless and crucial in food…

    Words: 2161 - Pages: 9
  • Yeast Biofilms Effect On Yeast

    The Effect of Carbon Sources on Yeast Growth Introduction Biofilms are encountered every day through a multitude of ways whether it’s by dental plaque on our teeth, in our showers or on medical equipment. (Hall-Stoodley 2004). A biofilm is formed when single bacterial cells stick to each other (Schussler 2014). Biofilms as a group converse and work together as a complex unit which allow them to be effective in growing, surviving and reproducing (Liu et al. 2015). Moreover, yeast biofilms are an…

    Words: 1398 - Pages: 6
  • Yeast Expression

    Yeast Expression System for Glycoengineering Yeast expression system is an alternative to prokaryotic and higher eukaryotic expression system since it offers the attributes of speedy growth, ease to manipulate genes and low costing media like for microbes along with post translational modification and secretory expression like in higher eukaryotes. An increasing number of yeast strains are available for protein expression that are said to increase the yield of the protein, improves the…

    Words: 1160 - Pages: 5
  • Analysis Of Sucrose In Yeast

    sucrose with brewer yeast catalyst was successfully conducted to yield ethanol with 70.2 % conversion of sucrose. Based on the graph of Refractive Index vs % ethanol (v/v), 32.8% of ethanol was determined to be in the distillate solution with corresponding Refractive Index of 1.3555 Statement and purpose The purpose of this experiment was to determine the % of ethanol (v/v) in the resulting solution and the % conversion of sucrose Introduction The fermentation 17.1 g of sucrose was…

    Words: 910 - Pages: 4
  • Yeast Leavening Report

    Leavening techniques for yeast breads include yeast fermentation. The yeast is activated and when ferments sugar it produces CO2 that increases the dough’s size. Quick breads, biscuits, and muffins all use chemical leavening agents such as baking soda and an acid or baking powder. The acid and the base in the chemical leavening agent react to form CO2 that cause dough rising like yeast fermentation. Gluten free products use yeast and gums to help leaven the product and set its structure to…

    Words: 1276 - Pages: 6
  • Yeast Fermentation: A Metabolic Process

    Fermentation is a metabolic process which involves the conversion of sugars to acids, gases or alcohol. Fermentation occurs in the body when there is a lack of oxygen supplied to the muscle cells, but also occurs in yeast and bacterial cells. In the body the fermentation process becomes significant during oxygen deprivation episodes, thus becoming the key method of ATP production. Cells tend to avoid fermentation considering the fact that generally, with the exception of strict anaerobes, yeast…

    Words: 823 - Pages: 4
  • Yeast Fermentation Report

    day as the skin has natural yeast which can aid in the fermentation process. The fermentation process occurs in carbon dioxide and oxygen; the mixture is oxidised, and the sugar and ethanol react to form carbon dioxide and ethyl alcohol. The yeast will use up all the oxygen as it ferments the sugars. The process will be sugar…

    Words: 1096 - Pages: 5
  • Yeast Bread Research Paper

    dough into the airy scrumptious large bread that we eat on a daily basic requires a lot more skill and science than one would think. The way that bread raises is with a vital ingredient called yeast. But what is yeast and what things affect the outcome that it makes. That is what I have researched and have come to inform people about. To know how bread works one has to know what yeast is. Yeast is a single celled organism that is a fungus. Normally…

    Words: 1360 - Pages: 6
  • Cellular Respiration In Yeast Essay

    Background Research: Cellular respiration occurs in all living organisms. ATP is a molecule that is made from food. Yeast uses cellular respiration as well. While the process of cellular respiration occurs in yeast, carbon dioxide is produced. Stephanie Lamot of Northeastern Illinois University conducted an experiment on how different types of sugar have an effect on yeast. Her conclusions were that the more yeast added to sugar, the faster the production of CO2 is. Hypothesis: The rate…

    Words: 539 - Pages: 3
  • Yeast Fermentation Lab Report

    affect the rate of fermentation in yeast is temperature. Providing the ideal temperature for yeast to conduct fermentation effectively is a fundamental part of activities such as baking bread or brewing beer. Some species of yeast undergo fermentation even when oxygen is present. Among…

    Words: 956 - Pages: 4
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