00:01
Hello everyone in this question we will be talking about glucose metabolism in east.
00:08
So in the first part of the question we need to tell that for east to become active they require energy from food in which beakers were the yeast activated yeast with water or east with glucose.
00:22
So basically to activate a dry yeast you will need it a bowl of warm water.
00:33
Boiled water is not used because then it will kill the yeast.
00:37
Mixed with warm water and mixed with a pinch of sugar and then kept it for 10 to 15 minutes and then east is a pinch of sugar.
00:51
And then east is a pinch of sugar sugar is used for the yeast to feed on it.
00:57
And then the yeast sits in the water and it begins to dissolve and then the yeast is activated.
01:05
So here it is written in which be covered the east activated with water or yeast with glucose.
01:12
So it is very important to put it in water then only it will be activated.
01:18
So east is activated in water.
01:22
In water it needs only a pinch of sugar but if it is only put in glucose then it will not be activated so it will be activated only in water then it says what evidence is there that digestion of carbohydrates is occurring by activated yeast so when the east gets warm water and it gets glucose from the sugar source to feed on it they eat the sugar and break it down and then they release carbon dioxide which which is seen through the bubbling of the water as it dissolves in water the bubble starts to form so when it is dissolved in water carbon dioxide forms carbonic acid carbonic acid making the solution lightly acidic so we can say that the co2 is produced.
02:36
So we can tell that carbohydrate digestion is taking place by checking the bubbling or we can check the ph of the solution.
02:44
If it is acid, that means glucose is breaking down into co2.
02:49
Then it says why didn't the east without glucose produce co2? if glucose is not added to the east, when it is activated the activation will be very slow because we are adding just a pinch of sugar that means it is not that much required for the ease to be activated but if we do not put the glucose then it will not produce co2 because co2 was produced due to the breakdown of glucose and if glucose is not there then co2 will not be present and hence we cannot see see the bubbling or there might be that the rice in the dough that bakers use for will be less or slow as if we put the yeast activated in water into a dough which we want to which we want to rise then east readily makes its own food supply by transforming the flowers start into sugar so in beginning east just need the sugar to jump start the procedure of activation this the sugar basically increases ease activity and speeds up to fermentation now in next question we have been asked in order to have a well -designed experiment it was important to include the beaker of yeast and water.
04:33
So here only we discussed that water is needed for the yeast to be activated because active dry yeast is a dehydrated version of fresh yeast that doesn't start working until you rehydrate it.
04:56
So to rehydrate it, water is necessary to add in it to make it active.
05:06
Then in next question we have been asked that just as in our cells, when a carbohydrate is broken down waste molecules result, what gas was produced by yeast as waste from the catabolism breakdown of glucose.
05:25
So here we saw that the yeast breaks down the glucose into carbon dioxide.
05:31
So carbon dioxide is released and we can see it in the form of bubbling.
05:36
Then we have been asked that write a sentence explaining the difference in oxygen availability in the weaker venous versus the inverted test tubes.
05:47
So if the test tube is inverted, that means there is less availability.
05:56
Of oxygen present in it...