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  #31  
Old 01-02-2006, 08:48 AM
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Did anyone do it yet???
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  #32  
Old 01-10-2006, 06:47 AM
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bakers use bread to make the bread rise and make it taste better u can also use yeast for other foods to make foods like potatos more nutritous u can buy yeast at stores like H-E-B
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  #33  
Old 01-12-2006, 03:54 PM
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Quote:
Originally Posted by BroadwayBaby
Yeast
It's a living thing
Yeast
Makes the bread bell go ding
It's just so amazing
See what it can do!!!!
Yeast
Great for me and you!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
hey thats awesome!!!
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  #34  
Old 01-13-2006, 08:52 AM
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yest makes the bread rise thats bakers use them
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  #35  
Old 01-17-2006, 07:59 PM
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Default oh! I know!!!

I did a science project on yeast two years ago, and won! Maybe the judges liked yeast like Broadwaybaby. Yeast rises.
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  #36  
Old 01-21-2006, 09:49 AM
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Gorshness Guys.. will you give it up already... I'm not that obsessed!
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  #37  
Old 01-21-2006, 12:28 PM
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  #38  
Old 01-21-2006, 06:54 PM
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Quote:
Originally Posted by BroadwayBaby
Hey, try this!

Question - What will happen if we combine 1 cup sugar and 1 cup yeast and let sit?

Materials -
1. 1 cup yeast
2. 1 cup sugar
3. 1 medium sized bowl

Hypothesis - The yeast will eliminate the sugar and a foul odor will be released in the process. There may also be a few bubbles.

Procedure -
1. Combine yeast and sugar
2. Stir mixture
3. Let Sit
4. Observe
5. Repeat

Try it! What do YOU think will happen. Write it down! Make drawings! Look at the end results underneath a microscope! Will the yeast get bigger or multiply? Post it here!!
A few points...
1) I don't think you can see yeast under a microscope. I'm not sure, tho I thought yeast was pretty small.
2) The yeast cells may get bigger, but that depends on what kind of yeast you start out with. A cell cannot be bigger than a certain size. When it has good conditions, it'll live longer, and therefore seems bigger. But the yeast will definitely multiply through binary fission.
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  #39  
Old 01-21-2006, 06:56 PM
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Quote:
Originally Posted by BroadwayBaby
I don't believe it has to do with the amount of yeast that much, it has to do with the amount of sugar. The more sugar, the more the yeast eats causing more Carbon Dioxide. If you had a lot of yeast and a little bit of sugar, it would produce a small amount of Carbon Dioixide.
I agree. The amount of yeast won't matter, b/c in the end, the yeast will multiply to the same amount. Once the carbohydrates are used by the yeast in fermentation, the yeast'll die without nutrients.
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  #40  
Old 01-21-2006, 06:58 PM
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Quote:
Originally Posted by T_BOC
Did you know that yeast is also used in alcolholic drinks.It's a yellowish sediment that occurs in saccharine liquids in which it promotes alcoholic fermentation,conists largely of cells of a fungus and is used in the making of alcoholic liquors and as a leaven in baking.
Yes...

Fermentation is very useful. Also, yeast is used to ferment rice in a strong chinese and japanese wine, called rice wine. Also, do you know vinegar is extra-fermented wine?

As for the cool-aid... I don't think you can assume it "ferments" just b/c of some change. I suppose yeast can live in koolaid just b/c it has sugar, but how do you confirm it has fermented? Unless you spot the presence of an alcohol. Then, of course, you'll need to distill the "fermented" koolaid to check if there's alcohol. But anyone who has the time to do that, by all means, try it.

Last edited by dreamerofeternity; 01-21-2006 at 07:02 PM..
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