During bread making, metabolism of simple sugars by yeast produces carbon dioxide which makes the bread rise.
The essential ingredients of bread dough are flour, water and yeast. As soon as these ingredients are stirred together, enzymes in the yeast and the flour cause large starch molecules to break down into simple sugars.
The yeast metabolizes these simple sugars and exudes a liquid that releases carbon dioxide and ethyl alcohol into existing air bubbles in the dough. If the dough has a strong and elastic gluten network, the carbon dioxide is held within the bubble and begins to inflate it, just like someone blowing up bubble gum.
As more and more tiny air cells fill with carbon dioxide, the dough rises, and so we see bread rising.
During protein synthesis the cell uses information from messenger RNA
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<span>C. fish population decrease
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Answer:
Explanation:
Some microbes are thermophiles and they can survive in area with high temperature between 45 -80°C, they are chemoautotroph in nature, oxidizing sulphur to products acids such as sulfur in the environment. This acid also help them to better adapt to the environment as many thermophiles likes acidic environment.
Thermophiles body has saturated and straight chain fatty acid that helps prevent denaturation which enables them grow and thrive in harsh weather condition by providing the fluidity that is needed in membrane function.
Thermophiles are also small in sizes this ensure there stability.
