carbon dioxide
Yes, gas was likely released in the flask with the boiled yeast mixture due to the fermentation process. Yeast metabolizes sugars, producing carbon dioxide and ethanol as byproducts. If the mixture was not completely killed during boiling, any remaining viable yeast could still ferment available sugars, causing gas to form. However, if the yeast was entirely killed during boiling, no gas would be produced.
Boiled peas can produce carbon dioxide through a process called fermentation. When boiled peas are mashed and mixed with sugar and yeast, the yeast consumes the sugars and produces carbon dioxide as a byproduct. This process occurs when the mixture is kept warm and anaerobic (without oxygen), allowing the yeast to thrive and generate carbon dioxide, which can be observed as bubbles in the mixture.
It creates it when it "eats" the sugars in the flour mixture
If you leave a sugar-yeast-water mixture to ferment for too long of a time the gluten will lose elasticity.
Letting a water, sugar, and yeast mixture ferment for a long time does not affect the quantity of ethanol produced.
A dead boiled yeast suspension is a mixture containing yeast cells that have been heat-treated to kill them. This type of suspension is commonly used in laboratory settings for research purposes as a source of cell components or as a control for experiments involving live yeast. It is important to note that dead yeast cells can still provide valuable information in certain experimental setups.
Boiled yeast has been heated to a high temperature, which kills the yeast cells and deactivates the enzymes. Unboiled yeast is live and active, capable of fermenting sugars and producing carbon dioxide. Boiled yeast is typically used in recipes that do not require fermentation, such as bread recipes that call for instant yeast.
It is classified as a fungi organism.
Yes it can feed on sugar substitutes Yes it can feed on sugar substitutes Yes it can feed on sugar substitutes
Yeast will not be able to grow if it has been boiled. However, dough may still be able to rise with other raising agents, e.g. baking powder.
Yeast is a living organism from the Kingdom Fungi.
since the unboiled yeast is alive it will not allow the congo red to be absorbed and the boiled yeast is dead so it doesnt have any way to fight of the solution(congo red)
It creates it when it "eats" the sugars in the flour mixture
Not usually. Pastry is a mixture of flour and fat (no yeast involved). Yeast is not normally added to the filling either.
Too much heat will kill off the yeast cells. They need to be added to a warm (not hot) mixture.
fermentation
Leavening