hey more doubts
what all do we need to know, i mean what all do we need to know to make from these
i mean what all anaerobic stuff are we supposed to make?
wine, beer, cheese, yogurt, bread, what all?
just wanted to know that and also if someone had links to make these, if would be good.
i hate this part the most.
We have yoghurt making, baking, brewing
Yeast can respire without oxygen, fermenting sugars to produce carbon dioxide and alcohol.
In baking:
-a mixture of yeast and sugar is mixed with bread dough;
-the mixture is left in a warm place;
-carbon dioxide, produced by the yeast respiration, causes the bread to rise;
-the bread is then baked.
In the production of yoghurt:
-a starter culture of bacteria is added to warm milk;
-the bacteria ferment the milk sugar (lactose), producing lactic acid;
-lactic acid causes the milk protein to form a solid material.
Brewing
-Yeast respires sugar to form ethanol and CO
2 -The source of sugar is usually fruit juice or grain
-The ethanol makes the drink alcoholic; carbon dioxide gives the drink its fizz. The process is called fermentation
