Logged out
Access All our Essays in an Instant
Swap your work for FREE access, or pay £4.99 for instant access
Plan an investigation to find out what increases the rate of fermentation.
Member rating: No Rating | Words: | Submitted: Fri Aug 15 2003
Page Preview
On the left is an image preview of every page of this document, and below are the first 150 words with formatting removed:
Further Science Coursework Name: Daniel Wingrove 10Y Date: 4-12-2001 Problem set: Plan an investigation to find out what increases the rate of fermentation. Scientific knowledge: Yeast Yeast is a microorganism which grow by feeding on sugars. In food manufacture, yeast is used in fermentation and leavening. The fungi feed on sugars, producing alcohol (ethanol) and carbon dioxide. The carbon dioxide is used in beer and wine manufacture. In sparkling wines and beer some of the carbon dioxide is retained in the finished beverage. The fermentation of wine is initiated by naturally occurring yeasts present in the grapes. One yeast cell can ferment approximately its own weight of glucose per hour. Yeast is also used in making bread. The yeast respires with oxygen by feeding on sugars, breaking them down into carbon dioxide, water and alcohol (Ethanol). The carbon dioxide makes the dough rise, the bread is then baked in an oven for 30 minutes....
Get instant access
- Instant, unlimited access to our documents in full
- Swap your work for free access, or pay £4.99
- To see the full version of this document and 149,979 others
