Where did the yeast fit into the reaction? The chemists hypothesized that the yeast initiated alcoholic fermentation but did not take part in the reaction. They assumed that the yeast remained ...

However, to keep fermentation running smoothly, the annoyingly picky yeast requires just the right ... baking because they ...

It's all thanks to tiny living organisms called yeast! In this experiment, we'll see exactly how yeast works by watching it inflate a balloon. The same process that makes our balloon grow is what ...

The dough rises as a result of yeast fermentation, which consists of several sequential chemical reactions that can be summarized as follows: The carbon dioxide causes the dough to increase in volume ...

Optical density values were maintained around 80 and viability at 88% at 72 hours elapsed fermentation time. Culture broth pH was well maintained at 5.0. We cultured yeast in an aerobic ...

Small organisms can have a big impact, and researchers have explored nearly a dozen nontraditional yeast strains to determine ...

mixed with yeast anaerobic conditions (no air can get in) 25°C – 35°C temperature Fermentation is a slow reaction. It may take days or weeks to finish. It ends when the ethanol concentration ...

Ethan McNamara carries with him a deep appreciation for the blend of science and tradition that mead-making represents.

Of these, few terms cause as strong reactions in both wine professionals and casual drinkers as “malolactic fermentation.” So what exactly does this complicated-sounding phrase mean ...

is a chemical reaction which occurs in every one ... This is the equation: glucose → ethanol + carbon dioxide Yeast undergoes fermentation when bread and beer is made. Ethanol is the alcohol ...