Yeast_fermentation.jpg
Size of this preview:
800 × 600 pixels
.
Other resolutions:
320 × 240 pixels
|
640 × 480 pixels
|
1,024 × 768 pixels
|
1,280 × 960 pixels
|
2,560 × 1,920 pixels
|
4,160 × 3,120 pixels
.
Summary
| Description |
English:
Fermentation of sucrose by yeast. When dried yeast is hydrated in warm water in presence of sucrose (sugar), it produces acid, alcohol and other organic molecules. During the initial period of growth of the yeast, the dissolved oxygen is depleted rapidly with the evolution of carbon-dioxide (observable as bubbles). The respiration then shifts to anaerobic mode, resulting in formation of ethanol as well as organic acids. The picture shows formation of acid by yeast after 10 minutes of incubation in warm water in presence of sucrose. Bromothymol blue indicator turns yellow in presence of acid.
|
| Date | |
| Source | Own work |
| Author | JOY EL Science Club |
Licensing
I, the copyright holder of this work, hereby publish it under the following license:
This file is licensed under the
Creative Commons
Attribution-Share Alike 4.0 International
license.
-
You are free:
- to share – to copy, distribute and transmit the work
- to remix – to adapt the work
-
Under the following conditions:
- attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.