-sugar completely broken down to carbon dioxide and water
Aerobic Vs. Anaerobic Respiration
-oxygen never required
-inefficient method of respiration
-releases a small amount of energy
-much of the energy remains locked up in the molecules of the end product (e.g. the alcohol)
Can you sort out the following statements into aerobic or anaerobic respiration?
Just fill them into your table!
Glucose + oxygen carbon dioxide
+ water + energy
Glucose carbon dioxide
+ ethanol + energy
Oxygen never required
Oxygen always required
Inefficient method of respiration
Efficient method of respiration
Sugar completely broken down to carbon dioxide and water
Only releases a small amount of energy
Glucose reacts in the mitochondra of cells
Much of the energy remains locked up in the molecules of the end product
Bakers use two simple facts of life to create soft, spongy, moist bread:
First, they use the fact that yeast (a single-cell fungi) will eat sugar:
-from the sugar yeast creates alcohol and carbon dioxide gas as waste products
-the carbon dioxide gas created by yeast is what gives bread its airy texture, and
-the alcohol, which burns off during baking, leaves behind an important component of bread's flavor.
Second, wheat flour, if mixed with water and kneaded, becomes very elastic.
-the flour-and-water mixture in bread becomes stretchy like a balloon because of a protein in wheat known as gluten
-gluten gives bread dough the ability to capture the carbon dioxide produced by yeast in tiny flour balloons.
How to make bread….
You will need:
Flour with added salt and lard rubbed in to make dough
Yeast added to warm sugar solution and allowed to grow to produce bubbles
Mix the yeast and the flour together in a bowl
4. Kneading the dough