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Living Factories




-sugar completely broken down to carbon dioxide and water

Slide 14

Aerobic Vs. Anaerobic Respiration

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)

Slide 15

Quick Quiz

Quick Quiz

Can you sort out the following statements into aerobic or anaerobic respiration?

Just fill them into your table!

Slide 16

Glucose + oxygen carbon dioxide

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

Slide 17



Slide 18

Bread Basics!

Bread Basics!

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.

Slide 19

Bread Basics!

Bread Basics!

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.

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Slide 21

How to make bread….

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

Slide 22

4. Kneading the dough

4. Kneading the dough

Slide 23

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