Research Paper On Yeast

294 Words1 Page
bulb-icon

Recommended: Production of alcohol by fermentation

Yeast is an organism that is used to make dough rise. Yeast is used in a bunch of bread and even in alcoholic drinks. Here is some information about how yeast originated, where you find it, why you should add sugar and why it bubbles, how it reproduces, how long can it live for, how you cook it, and how it grows. All of this information was found on different websites.
Yeasts are the oldest living industrial organisms on the planet. Yeast dates back to the ancient Egyptians. They used yeast in Levan bread and in alcoholic drinks. But at that time people didn't know that yeast was alive. In fact, people didn't know that yeast was alive until microscopes were invented. After that, we tried to preserve it in a cultural form.
Yeast bubbles when

Show More
Related

  • An Examination and Analysis of the Role of Yeast in the Evolution of Societal and Religious Views of Beer and Alcohol in America

    1571 Words  | 4 Pages

    Fermentation is the biological process which allows humans to brew beer, or any other alcoholic beverage. This process occurs in the absence of oxygen, as a means for the cell to produce adenosine triphosphate (ATP), the source of cellular energy. Though little energy can be produced in this manner, it allows the yeast to survive in t...

    Read More

  • Louis Pasteur: Why Dairy And Meat Was Going Bad

    292 Words  | 1 Pages

    Louis Pasteur had been studying fermentation to explain why dairy and meat was going bad. He didn’t believe that it was spontaneous but rather there had to be a scientific explanation. When working with grapes and understanding that yeast was the driving agent in fermentation of grapes, he hypothesized that if you can protect grapes from fermentation, that people could be protected from infectious disease.

    Read More

  • The Effect of Sugar Substitutes on Yeast Respiration

    1110 Words  | 3 Pages

    The name for the process of fermentation comes from ‘fervere’, the Latin word meaning “to boil”. Early observers of the process assigned this name to it because as fermentation occurred in barrels containing crushed grapes, being used to create wine, bubbles were produced making it appear as though the mixture were boiling. Yeasts have been secretly creating alcoholic (fermented) beverages since ancient times in Asia, Egypt, Babylon, and many other early civilizations. However, no one knew what made the process work and what made the creation of such fermented beverages possible. When people think of traditional wine makers, it is not uncommon to picture someone standing in a large bucket mashing up grapes with their feet. These ancient wine makers realized that for some odd r...

    Read More

  • The Mold Bread Experiment

    1059 Words  | 3 Pages

    Mold Spores - if you can’t get these from your school don’t worry. There are mold spores all around us in the air which will eventually grow on the bread but your experiment will take longer.

    Read More

  • The Beer Process: The Brewing Process

    899 Words  | 2 Pages

    Brewers call the addition of yeast pitching. Once the yeast has been pitched the wort can properly be called beer. Fermentation can last a few days or a few weeks depending of the strain of yeast and the strength of the beer. During the process the yeast reproduce and then metabolize the sugars, making C02, alcohol, and a host of other flavorful and aromatic compounds that add complexity to the beer. During the height of fermentation the beer is capped by a thick creamy foam called kreusen. Once the available sugars have been consumed the yeast cells clump together or floc and fall to the bottom of the

    Read More

  • Research Paper On Gregor Mendel

    1204 Words  | 3 Pages

    Gregor Mendel, born as Johann Mendel, is considered to be one of the most significant historic scientist of all time. He was an Austrian scientist and monk and is best known as the “Father of Modern Genetics.” He founded the science of genetics and discovered many things that dealt with heredity that still applies to our world today. He is remembered for paving the way for scientists and future generations to come. Unfortunately, Mendel’s work went unnoticed until 16 years after his death and 34 years after he published his research. Though Mendel lay covered in his grave, his work would eventually be uncovered. Although Mendel was not there to see it,

    Read More

  • The History of Fermentation

    3576 Words  | 8 Pages

    Although fermentation has been known of for at least 8,000 years, in 1865 Louis Pasteur was the scientist who really discovered the process of fermentation. At this time, Pastuer was the Dean and professor of chemistry at the Faculty of Sciences in Lille, France. He was originally asked by a friend to investigate difficulties he was having manufacturing alcohol by the fermentation of beetroot. Often, instead of alcohol, the fermentations were resulting in lactic acid. At that time, fermentation leading to the production of wine, beer, and vinegar was believed to be a simple and straightforward breakdown of sugar to the desired molecules. It was believed that the chemical breakdown of sugar into alcohol during the fermentation of wine and beer was due to the presence of inherent unstabilizing vibrations. Yeast cells were found in the fermenting vats of wine and were known as living organisms, yet they were only believed to be either a product of fermentation or catalytic ingredients that provided useful ingredients for fermentation to proceed.

    Read More

  • Yeast

    410 Words  | 1 Pages

    Yeast Yeast are a tiny form of fungi or plant-like microorganism (visible only under a microscope) that exist in or on all living matter i.e. water, soil, plants, air, etc. A common example of a yeast is the bloom we can observe on grapes. As a living organism yeast needs sugars, water and warmth to stay alive. In addition, albumen or nitrogenous material are also necessary for yeast to thrive.

    Read More

  • Essay On Yeastless Factuality

    617 Words  | 2 Pages

    To add on, the dichotomy between the “dry yeastless factuality” and the “better story” is highly contrasted and used in the novel. Both concepts are developed in part one; one to foreshadow the future, and help the reader comprehend how Pi’s accumulated experience as a youth impact his survival and his ‘true’ experience. In the entirety of Chapter 22, Pi explains the significant distinction between the essence of the novel- between facts and imagination. In part one, Pi says, “I can well imagine an atheist’s last words: “White, white! L-L-Love! My God!”—and the deathbed leap of faith. Whereas the agnostic, if he stays true to his reasonable self, if he stays beholden to dry, yeastless factuality, might try to explain the warm light bathing him by saying, “Possibly a f-f-failing oxygenation of the b-b-brain,” and, to the very end, lack imagination and miss the better story” (Martel 70). In the words of Martel, spoken by Pi, he talks about the experience of death from an agnostic’s and an atheist’s point of view. From the agnostic’s point of view, Pi believes that they are most likely ...

    Read More

  • Classification Essay About Mushroom

    882 Words  | 2 Pages

    The most noticeable fact is that early Greeks and Romans are known to be the first cultivators of mushrooms .These cultivated mushrooms are most commonly found in most U.S supermarkets today.

    Read More

  • Gluten Free Research Paper

    885 Words  | 2 Pages

    REFLECTIVE JOURNALING FOR GLUTEN-FREE & SPECIAL DIETARY SMALL DESSERTS & PASTRIES. Nowadays, Celiac disease is very common, and more and more people are beginning to a vegetarian diet. It is very necessary for bakers to understand more about the gluten-free and special dietary baking. I chose gluten-free baking as my signature product.

    Read More

  • Respiration And Respiration Of Yeast

    1718 Words  | 4 Pages

    Yeasts are facultative anaerobes. They are able to metabolize the sugars in two different ways which is aerobic respiration in the presence of oxygen and anaerobic respiration in the absence of oxygen. The aerobic respiration also known as cellular respiration takes place when glucose is broken down in the present of oxygen to yield carbon dioxide, water and energy in the form of ATP. While in anaerobic respiration, fermentation takes place because it occurs in the absence of external electron acceptor. Because every oxidation has to be coupled to a reduction of compound derived from electron donor. On the other hand, in cellular respiration an exogenous

    Read More

  • Five Benefits of Microbes (Microorganisms)

    696 Words  | 2 Pages

    Microbes are major key components in both are homes and industrial food preparation. There are number of lactic acid which is a form of bacteria which is a large group of beneficial bacteria used in certain foods while they are getting prepared such as yogurt, cheese, sour cream, butter milk and other type of fermented milk products. Things such as vinegars are produced by bacterial acetic acid fermentation. Yeast is also major use in the making of beer and wine and also for the leaving of breads. This also involves fermentations to convert corn and other vegetable carbohydrates to also make beer, wine or gasohol but also bacteria is the agents of are other foods. Other fermented foods will include things such as soy sauce, olives and cocoa. (Microbes and human life, 2013) Single cell proteins are known as dried cells of microbes which are used in protein supplement shacks. They are also called “novel food” and “minifood”. The production of this requires micro-organisms which then serve as the protein source and then the substrate which is biomass which they grow on them. There are a number of both these sources that we are able to use for the production of single cell protein (SCP). The micro-organisms used belong to the following groups of Algae, Fungi and bacteria. (Slide Share, 2012)

    Read More

  • Fermentation Essay

    1532 Words  | 4 Pages

    According to Rahman (2007), fermentation is one of the earliest ancient traditions developed by cultures all around the world to prolong the possible storage time of foods. Moreover, it is a process in which microorganisms alter the sensory and functional properties of a food in order to come up with a desirable product for the consumer. It is also the process by which the chemical changes are brought about in an organic substrate or organic materials by means of the action of a biological catalyst known as enzyme.

    Read More

  • Future Prospects of Food Fermentation in Malaysia

    1118 Words  | 3 Pages

    What is fermentation? In biochemical term, Standbury (1984) defined fermentation as the catabolism process of organic compound which generate energy. This fermentation process has been used in a lot of fields, such as food preservation, biomass, enzyme production, waste management, antibiotics etc. it is true that nowadays, fermentation products cannot be separated with our life, especially fermented food. The development of fermentation industry started before 1900 with the production of fermented beverages and food (Standbury, 1984). Some famous products of fermentation products are bread, cheese, yoghurt, and many more.

    Read More

More about Research Paper On Yeast

Open Document