PLEASE ANSWER IT FAST THE PERFECT ANSWERS I will mark it BRAINLIST
Q.13- Do an activity & write observations:-
i) Show fermentation of sugar
ii) Show that microorganisms decompose plant waste
ii) Show effect of yeast on dough
Answers
Answer:
i)Sugar affects the rate of fermentation reactions. A little sugar, up to three percent, speeds up fermentation. The yeast processes the added sugar first, saving the time it would take to break down starch into sugar. With over three percent sugar, however, the fermentation rate no longer increases. [1] Above six percent, sugar actually decreases the rate. This is because the sugar begins to dehydrate the yeast cells. This effect, called crenation,
ii)drawing of man with a compost pileThe process of decomposition — the breakdown of raw organic materials to a finished compost — is a gradual complex process, one in which both chemical and biological processes must occur in order for organic matter to change into compost.
The decomposition (stabilization) of organic matter by biological action has been taking place in nature since life first appeared on our planet. In recent times, man has attempted to control and directly utilize the process for sanitary recycling and reclamation of organic waste material. Such organic materials as vegetable matter, animal manure and other organic refuse can be converted from otherwise wasted materials to a more stable form for use as a soil amendment by this process. This process is called “composting” and the final product of composting is called “compost”. Generally speaking there are two processes that yield compost:
ANAEROBIC (without oxygen) decomposition.
AEROBIC (with oxygen) decomposition and stabilization.
In these processes, bacteria, fungi, molds, protozoa, actinomycetes, and other saprophytic organisms feed upon decaying organic materials initially, while in the later stages of decomposition mites, millipedes, centipedes, springtails, beetles and earthworms further breakdown and enrich the composting materials. The organisms will vary in the pile due to temperature conditions, but the goal in composting is to create the most favorable environment possible for the desired organisms.
iii)Results: Results show that fermentation leads to a dough with less flow and lower extensibility that breaks more easily under stress and strain. The dough showed less elastic and more plastic deformation behavior. Gluten agglomerates were smaller for yeasted dough than for the unyeasted control.
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol.