An enzyme that lowers the amount of energy required to break apart sucrose.
(This is from my bio instructor, so it is credible!)
Maltose has a higher rate of reaction with yeast than sucrose this is because maltose is made up of 2 glucose monosaccharides while sucrose is made up of a glucose monosaccharide and a fructose monoshaccharide and also glucose is a hexagon while fructose is a pentagon which makes them structurally different
breaks down sucrose into glucose and fructose
Proper temperature .
no they do not but lip cells do
Humans have found yeast cells useful since the beginning of human culture. We use fermentation by yeast cells to produce alcohol, vinegar and leavened bread. Yeast cells are useful in research in many ways, including as a model organism for genetics research, molecular biology and medicin. Transgenic yeast cells can also be used to produce specific chemical substances not produced by wild types of yeast.
oxygen
sucrose
Lysosomes are found in animal cells. Their jobs are to break up waste and cellular debris. This is performed by vacuoles in plant and yeast cells.
Maltose has a higher rate of reaction with yeast than sucrose this is because maltose is made up of 2 glucose monosaccharides while sucrose is made up of a glucose monosaccharide and a fructose monoshaccharide and also glucose is a hexagon while fructose is a pentagon which makes them structurally different
The eukaryotic micro-organism yeast is apart of the fungi kingdom. Yeast are unicellular although some times it may appear that they are multi-cellular if their is a sting of budding cells. (Budding is a form of asexual reproduction.)
Yeast is a monocellular organism. It's not found "in cells".
Lysosomes are found in animal cells. Their jobs are to break up waste and cellular debris. This is performed by vacuoles in plant and yeast cells.
yeast cells have hyphae and spore cases
breaks down sucrose into glucose and fructose
Yeast is a eukaroyote.
fructose, sucrose, glucose, manndose, raffinose, and maltose
A yeast suspension is made by mixing yeast cells with a liquid.