Facts About Yeast Bread

The experiment was conducted to determine the impact different yeast amounts had on yeast fermentation. It was hypothesized that the more yeast added the more CO2 would be produced. The carbon dioxide production was measured in the fermentation of yeast with solution of no yeast in test tube 1, 1mL yeast in test tube 2, and 3mL of yeast in test tube 3 over a period of twenty minutes. All of the yeast amounts produced CO2, but test tube 3 was the most efficient of the three.

There are many substances that can be manipulated and cause the rate of reaction in fermentation to either speed up or slow down. Substances that alter the rate of the reaction could be temperature of the water, the yeast concentration, pH, and the glucose concentration. In the experimental group of the experiment the amount of yeast concentration was manipulated. The objective of this experiment was to determine what factors affect the rate of the fermentation. To test this objective we changed the amount of yeast being used. A higher yeast concentration replaced the controlled yeast amount. A prediction made by my group was that higher amount of yeast would speed up the process of fermentation. Our null hypothesis is there will be no

Yeasts are unicellular organisms belonging to the fungi kingdom and Eukarya Domain. Yeast are heterotrophs which gain its energy from enzymes that break down carbohydrates into alcohol and CO2. It can also derive energy from simple sugars such as fructose and glucose, which can be found mostly in groups and reproduce asexually (occasionally sexually). Asexual yeast reproduction is accomplished through a process called budding. Budding occurs when a yeast cell achieves full growth. It then sprouts a bud like swelling on its surface. Part of the parent cell’s nucleus is taken and put into this bud, which then is encased by a wall. The

Teaching in a multicultural society is difficult, it’s a balancing act, you have to be able to help the students from other cultures be able to easily integrate into a new society and culture, but you also don’t want to make your students from another culture lose their sense of identity. There’s no solid answer for how to maintain both of these at once, it’s incredibly difficult. The fictional novel White Bread by Christine Sleeter shows us how fifth grade teacher Jessica Westerfield attempts to keep this balance while also dealing with a tumultuous marriage and finding herself. I was not a fan of the novel, I thought that it’s lesson was predictable and one that was lacking evidence for it’s actual effectiveness as the book was fictional, although I want to state that I do agree with the lesson in that it is important for students of other cultures to have their cultures be represented in the classroom and not squashed by ours. I would have found the lesson more valuable had the book been more realistic, and had less fluff, such as the flashback chapters to the 19th and early 20th century. The final big complaint I had with the book were the characters, they seemed less human and more corpses on strings putting on a grim masquerade. That being said, I did get sucked into the story, and agree with the message it was trying to convey, however fumbled it was. First, however, I’ll write about the realism.

Yeast is a fungus that can generate glucose into energy without using any oxygen molecules. We tested the fermenting ability of yeast from two different carbon sources: glucose and aspartame. We hypothesized that yeast is unable to use the carbon sources of aspartame. To do this, we decided to use both carbon sources in the same concentration. Each carbon source was mixed with the same amount of yeast solution. The experiment group of 5.5 mM aspartame solution was compared with the control group of 5.5mM glucose solution. We recorded the rate of fermentation for glucose and aspartame in the Vernier Lab Quest. The fermentation rate of aspartame is a negative number, and glucose is a positive number. Our results show that yeast was unable to ferment aspartame as yeast fermented glucose. The results indicate that aspartame has no effect on yeast fermentation rate because yeast do not catabolize aspartame because it does not have the appropriate enzymes to break it down.

Abstract: This lab’s purpose was to see how different levels of yeast, distilled water, and sugar interact to affect the level of carbon dioxide evolved in fermentation. In this experiment we had two sections. The first section tested four test tubes with varying levels of yeast, glucose and distilled water for evolved carbon dioxide levels. The tubes were timed for 20 minutes. The amounts of solution in the test tubes are noted in the methods section of this lab report. The second section of the lab used three test tubes and flowed the same procedure except added spices. The levels of ingredients are also in the methods section. The main goal of this experiment was to see the effects of yeast concentration.

There are many processes that are needed to occur to produce something that help organisms live. Cellular respiration and fermentation are two process that are important to the survival of organisms. Cellular respiration is the way cells make ATP, which they need to survive. The process starts with the breaking down of glucose into other compounds that can be used by the cell. However, there are more steps in the process than just cellular respiration and how precise cellular respiration is depends on how much ATP can be taken from food particles in the body (Hill 646). Fermentation is mostly known in the world of beer and wine, but it also produces lactate in organisms. Fermentation is breaking glucose into separate components like water or carbon dioxide, much like that of cellular respiration. N’guessan and some peers did an experiment and they found that after fermentation had stopped, they had over 200 counts of yeast in the beer (N’guess, Brou, Casaregola, Dje 858). Under the

Cornbread: An American History Story Cornbread has long been a staple of many American family meals. Usually identified as southern side dish, cornbread has a long history outside of the southern colonies in America. The idea of cornbread was perpetuated by Native Americans before the first settlers arrived in the New World. The crude, basic recipe calling for nothing more than corn meal, water and salt has been transformed into a flavorful dish as it has borrowed style and spice from other cultures. These spinoffs have created a historical and commonly loved dish for a wide range of American palates.

The room temperature was measured throughout the lab and kept constant at 24°C (+/- 1°C), as the lab was conducted during the same time of

The 1920s was a hard and painstaking era in American history. Many family's throughout New York lived in absolute poverty and saved week to week just to make enough to eat and pay the rent. Many Immigrants flooded the streets desperate for work while living conditions were harsh and many starved. This is just the case of the novel Bread Givers, written by Anzia Yezierska. In this story we follow Sarah Smolinsky, an ambiguous independent Jewish girl "trapped" by her religious traditions. Her story unfolds as she breaks away from her controlling parents and moves to work and go to school for hopes of being a school teacher. Her life is not easy and she must endure countless sacrifices just to get by. With the determination of

The procedure for this experiment was to first obtain four balloons and blow them up in order to stretch them. Then obtain and fill the four large test tubes each with thirty milliliters of warm forty degrees Celsius water and two grams of dry yeast which was weighed on a scale and scooped out by a spatula. After five milliliters of water, ten percent glucose, fructose or sucrose went into one of the four test tubes. Then parafilm was placed on top of each of the test tubes to seal them and they were swirled activating the yeast through rehydration. After swirling the film was removed and the balloons were tightly placed on the test tubes. Then finally observed the tubes build up of CO2 all the while swirling gently every fifteen minutes, recording observations.

For the experiment, the changes of temperature on anaerobic fermentation the process in which cells undergo respiration without oxygen in Saccharomyces cerevisiae was observed. The purpose of this experiment was to test the effect of four different temperatures on the rate of carbon dioxide production in yeast by measuring the fermentation rate. Saccharomyces cereviviae, also known as Baker 's yeast, is a unicellular, eukaryotic sac fungus and is good for this experiment because of its characteristic of alcohol fermentation. It was hypothesized that fermentation increases with increased temperature to a point of 37°C; above that point, enzyme denaturing will occur and fermentation will decrease. The group was able to document the carbon dioxide production and mark each of the temperature intervals which were tested at temperatures 4°C (refrigerator temperature), 23°C (Room temperature), 37°C (Human body temperature) and 65° Celsius (Equal to 150°F). The experiment was conducted by pouring yeast solution with 2% glucose in fermentation tubes, placing the tubes in the appropriate incubation temperature, marking the rise of the gas bubbles in the fermentation tubes which indicated carbon dioxide production. The results of this experiment were not supported by the hypothesis, creating different results from what was predicted. It is important to understand the fermentation rate of yeast so

We cannot say that commercial yeast bread is bad and sourdough bread is good. The consumers like sourdough bread because it does not contain any additives. The acid produces by lacto-bacillus lowers (makes more acidic) the pH of the dough, which in turn makes it a more hostile environment for other types of bacteria, resulting in a longer shelf life and natural preservatives. Therefore sourdough bread does not need any chemical synthetic materials, such as chemical yeast, artificial sweeteners, preservatives, dough stabilizer, and pigment.

-Date the bread was purchased: All bread samples will be from the same loaf purchased the day the experiment begins.

Wild-type strains including C. neoformans var. grubii H99 (serotype A) and var. neoformans JEC21 (serotype D), and C. gattii WM268 (serotype B, VGIIa) were used in this study {Perfect, 1991; Wickes, 2001; Myers}. All strains were cultured on yeast extract peptone dextrose medium (YPD) for 3 days at 30˚C.