Safe Food Preparation
Yeast are living organisms that belong to the Kingdom Fungi. Species of the yeast genus Saccharomyces are used in baking and brewing. These yeasts metabolize sugars and produce carbon dioxide as a waste product. In fresh bread dough, the accumulated carbon dioxide makes the bread rise and become spongy. When yeast break down sugar in an environment without oxygen, ethyl alcohol also is produced as a waste product.
This activity begins by asking students to predict what might happen when yeast are “fed” table sugar (sucrose, C12H22O11). Sucrose consists of two smaller sugar molecules (monosaccharides): glucose and fructose.
Keywords: diet | fitness | food energy | food groups | food pyramid | metabolism | nutrition | calorie
- Alcamo, I. E. (2003). Microbes and Society: An Introduction to Microbiology. Boston: Jones and Bartlett Publishers.
- Hollenhorst, P. & Fox, C. Saccharomyces cerevisiae, Wildtype cells W303 derivative cells stained [light micrograph]. Saccharomyces Genome Database. Retrieved 6-28-2004 from http://www.yeastgenome.org/yeast_images.shtml
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Funded by the following grant(s)
My Health My World: National Dissemination
Grant Number: 5R25ES009259
The Environment as a Context for Opportunities in Schools
Grant Number: 5R25ES010698, R25ES06932