Respiration requires enzymes to catalyze the oxidative breakdown of glucose, the respiratory substrate for respiration. Enzymes in yeast require an optimum temperature of about 30-40 degree Celsius. Hence temperature is closely tied to the rate of respiration in yeast.
Live yeast can be used to inflate a balloon if you give the yeast something to ferment (such as sugar). They then produce carbon dioxide as a waste product that could inflate a balloon. You should not expect it to be buoyant, however, for CO2 is heavy as gases go (considerably heavier than air, for instance). The yeast cannot use salt for much of anything, however.
I'm pretty sure it's both, because while yeast and flour mixed with water smells alcoholic (which is a sign of fermentation), when it's mixed with yeast and water it smells like milk. Also, it barely grows, less than just yeast and water. Correct me if I'm wrong!
The two main types of fermentation are aerobic and anaerobic. alcoholic and lactic acid fermentation are two main types
The yeast will break down the glucose which produces Carbon dioxide + Ethanol + Energy during anaerobic respiration and the process is also known as 'fermentation'. Carbon dioxide and Ethanol are the waste products. During aerobic respiration, the yeast will produce the same products as we produce such as Carbon dioxide, water and energy.
No. It is a yeast, that's all.
Yeast is typically killed and fermentation is prevented at temperatures above 140F (60C).
Yeast kills ants since through the contact with water it rises or grows and therefore kills them to the inside out.
Yes as it kills the infection the yeast multiplies.
Boiled yeast has been heated to a high temperature, which kills the yeast cells and deactivates the enzymes. Unboiled yeast is live and active, capable of fermenting sugars and producing carbon dioxide. Boiled yeast is typically used in recipes that do not require fermentation, such as bread recipes that call for instant yeast.
Yeast does different things based on temperature.
warm water - yeast needs warm water to become active. suger is the yeast's food .it gives the yeast the energy it needs to grow. cold water - the cold water kills the yeast (kind of) normal room temperature - the yeast just becomes in active and doesn't react
Lukewarm temperature for yeast is typically around 100-110F (37-43C).
It can yes...happened to me before. It is not that the penicillin gives you the yeast problem. The penicillin kills off bad microbes and those of value, too. So it can permit unbalanced overgrowth of some microbes - which could result in a yeast infection.
Yeast is killed and prevented from growing in baked goods by high temperatures during baking.
The ideal temperature for yeast growth is 100 to 115 degrees F, but for leavening purposes, the ideal temperature is 80 to 95 degrees F. If the yeast grows too quickly, it will produce large bubble pockets in the bread. Yeast begins to die at 120 degrees F. So it's important to let your yeast dough rise in a spot where the temperature is stable. The cooler the temperature, the slower the yeast grows. It will grow in the refrigerator, but very slowly. I don't know the minimum temperature for it to grow.
Yeast need warm temperatures in order to grow. The perfect temperature for yeast is about 110 degrees F. Yeast will not start to reproduce and rise without warm temperatures to activate it.
The optimal temperature for yeast to rise effectively is around 95-100F (35-38C).