- As the temperature gets higher, the yeast will produce more carbon dioxide, until at some point carbon dioxide production will decrease, that is when the yeast cells have become denatured due to the increase in temperature.
- While 95°F is the best temperature for yeast to multiply, that's not quite warm enough for proofing active dry yeast. It needs the extra warmth to dissolve and become active. At cooler temperatures, the yeast doesn't wake up as well, and it can release a substance that can interfere with gluten formation.
- Factor 1: Temperature. Yeast is extremely sensitive to temperature.
- Factor 2: Time. The longer the yeast is allowed to work, the more gas is created.
- Factor 3: Quantity of Yeast.
- Factor 4: Quantity of Water.
- Factor 5: Salt. Pour in about 1 tablespoon of yeast and gently shake the bottle up a little bit. Add a teaspoon of sugar and swirl the bottle around a little more. Slide the neck of the balloon over the opening of the bottle. Let the yeast work its magic for about 15-20 minutes.
- As the yeast feeds on the sugar, it produces carbon dioxide gas. This process is known as fermentation. The trapped CO2 accumulates inside the balloon, slowly inflating it.
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Answer:
15/32
Step-by-step explanation:
4 1/2 / 3/4 = 3/8
1 1/4 * 3/8 = 15/32
Formula is an=d*n*+a1-d
d=-2
a1=10
an=-2*n+10-(-2)
an=-2n+12
X = -14
x+10-5=-9
x+5=-9
x=-14
Answer:
(Part A) The formula for finding the area of a circle is πr². (Part B) The radius of that circle would be 5.27 m. 10.54 m cut in half would be 5.27 m. (Part C) The area of this circle would be approx. 87.21 m². Using the formula from Part A, first square 5.27. That will equal 27.7729. Now, multiply that by 3.14 (I used that value for π) to get 87.206906 m². However, we have to round to the nearest hundredth, so 87.21 m² is the answer.
