1. Yeast is a simple alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast. When magnified under a alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast, it is seen to be made up of single cells. Yeast can be grown on jelly-like food called alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast or in liquid culture rich in alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast.

2. During laboratory work with micro-organisms (such as yeast), precautions are taken to try to create sterile (alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast) conditions. For example a special container called an alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast is used to sterilize apparatus and nutrient agar by heating them to 1210C for 20 minutes. A Bunsen burner is used to heat a wire inoculating loop until it is alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast and to alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast the neck of any culture bottle in use.

3. When added to bread alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast, yeast produces bubbles of alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast gas. These get caught in the dough and make it alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast.

4. During beer-making, yeast is used to change sugar into alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast and carbon dioxide. This chemical reaction is called alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast.

5. The alcohol content of beer varies. It is affected by factors such as the type of alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast used, the alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast at which the process is carried out and the length of fermentation alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast.

6. alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast-conditioned beer has its yeast removed and extra carbon dioxide added. alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast-conditioned beer (real alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast) does not have its yeast removed and the yeast continues to produce carbon dioxide in the cask.

7. An alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast is a substance that controls a biochemical reaction. Enzymes from bacteria can change milk sugar to simpler sugars and alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast. Enzymes in yeast cells can change simple sugars to alcohol. These enzymes from microbes can change milk into a alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast milk drink.

8. Enzyme molecules and yeast cells can be alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast (trapped) in alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast pellets. After they have brought about the required chemical reaction, they can be alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast.
9. Yeast is used to alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast certain foods. Pink yeast can be used to alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast the flesh of farmed salmon.

10. If wastes from yeast-based industry were released into a river, they would alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast the water. Bacterial numbers in the river water would rise and alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast content would drop. To prevent this happening and to increase profit, the waste is alcoholaleasepticautoclaveBrewerycarbon dioxideCaskcolourdoughenzymefermentationfermentedflameflavourfungusgelimmobilizedlactic acidmicroscopenutrient agaroxygenpollutered hotreusedrisesugartemperaturetimeupgradedyeast into animal feed.