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Yeast8

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  • 1. <4 1 was r‘ ‘x t‘ . . ‘ T i (guurn 1 ‘ . ‘ made with the made with made with the help of fungi the help of help of fungi bacteria and bacteria
  • 2. made using bacteria made using yeast
  • 3. Baking Bread dough contains flour, water, sugar and yeast. The sugar allows the yeast to grow, respire and reproduce. The dough is stretched and folded (kneaded) to trap air in it so that the yeast have enough oxygen for aerobic respiration. Aerobic respiration The dough is then baked in produces carbon dioxide. an oven. The bubbles of this gas make the dough rise. glucose + oxygen -Zr carbon dioxide + water (+ energy) (a sugar) Aercbic respirantn. YOU MUST REMEMBER THIS E QIIA TIOII
  • 4. Brewing Beer and wine are also made using yeast. However, this time the aim is to keep air out of the mixture. If there is no oxygen, yeast use anaerobic respiration instead, which produces ethanol (alcohol). When yeast respire anaerobically it is known as fermentation. If the yeast respire on sugars found in barley grains, beer is made. Grapes are used to make wine. ! Usually when making wine, the carbon dioxide escapes. When diampagne is made, the carbon dioxide is kept in the wine to give it its fizz. glucose *9» carbon dioxide + ethanol (+ energy) (a sugar) YOU MUST REMEMBER THE E OUA TION
  • 5. HHVAEROBIG RESPIRA non
  • 6. Yeast reproduce by budding. A new cell grows out of a ‘parent’ cell. The new cell grows and then it too 57519‘ l. 'l. .;l: ‘1lt‘ T 1 T :7!), 'l' élills , -tr’. -1,-ti: V with can produce :1 ‘bud cell’. Givfln the right alndillons lwarrrllhl Only a few yeast Many more yeast’ As the glucose starts to moisture and plenty of sugar), microbes cells and so the cells and so the rttn out lhccomesa limiting like yeasl will grow and reproduce Very population popttlatioit grows fattor) the growth ot the increases slowly. very qtticklv. population slows down. ‘ ' and the population soon stops growing. quickly. Starting off with a few yeast cells, you can soon end up with many millions. However, the population ol yeast cells will not keep growing forever. Eventually the sugar will run out and the population will stop growing. Something that slows down or stops a population growing is known as a limiting factor. 4 Y . . 1 FT ' Y T . I 9;, 't'lit¢l‘_i rill-lit‘! 319 elélitslr‘ llntT_-TlnL_: .: fie-l«; .‘i(, -Iv‘; it! ‘ , 'l_= l!H! ” ;4:", -l'A"! iiF' 1:241-rl_-rlr vlig _vrV-159 «I‘. it9): ‘f§‘ ‘_“l§J5‘f9 )"_'lsI'. ‘:(€li'§‘i
  • 7. Yeast reproduce by budding. A new cell grows out ol :1 ‘parent’ cell. The new cell grows and then it too 5'51?‘ l! I..5I. =-YE T 1 T :7!), 'l' Elills ; lr'9l, -Ii! V with can produce :1 ‘bud cell’. Givfln the right alndilions iwarrrllhl Only a letv yeast Many more yeast’ As the glucose starts to moisture and plenty ol sugar), microbes cells and so the cells and so the run out Ihecomesa limiting like yeast will grow and reproduce Very population population grows fattor) the growth ot the increases slowly. very quickly. population slows down. ‘ ' and the population soon stops growing. quickly. Starting off with a few yeast cells, you can soon end up with many millions. However, the population ol yeast cells will not keep growing forever. Eventually the sugar will run out and the population will stop growing. Something that slows down or stops :1 population growing is known as a limiting factor. 4 Y . . 1 FT ' Y T . I 3", ‘, 't'llt¢l‘_i null-lit‘! 319 ! ':“I: ’l«“ ilntT_-TlnL_: .: fit-l«; .‘i(, -Iv‘; flit! ‘ . 'l_= l!H! ” ;4:", -l'A"9liF' 14:3-tl_-tlr vlit; _v1V-159 filylffa‘ ‘_“l§J5‘f9 A"! l«I'. ‘f(0lt'g‘t

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