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प्रश्न
A food stall owner was preparing dough for making bhaturas. He added a pinch of yeast and sugar to the dough and left it in a warm place. After a few hours, the dough had risen. There was a sour smell too.
Why did the dough rise?
उत्तर
Yeast undergoes anaerobic respiration (in the absence of oxygen) and produces ethyl alcohol and carbon dioxide. The C02 released during respiration by the yeast results in the rise of the dough.
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A food stall owner was preparing dough for making bhaturas. He added a pinch of yeast and sugar to the dough and left it in a warm place. After a few hours, the dough had risen. There was a sour smell too.
Why was sugar added to the dough?
A food stall owner was preparing dough for making bhaturas. He added a pinch of yeast and sugar to the dough and left it in a warm place. After a few hours, the dough had risen. There was a sour smell too.
What would have happened if the dough was kept in the refrigerator, soon after it was prepared?
When a substrate is being metabolized, why does not all the energy that released in one step. It is released in multiple steps.What is the advantage of step-wise release?
