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File:Yeast fermentation.jpg

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English: Fermentation of sucrose by yeast. When dried yeast is hydrated in warm water in presence of sucrose (sugar), it produces acid, alcohol and other organic molecules. During the initial period of growth of the yeast, the dissolved oxygen is depleted rapidly with the evolution of carbon-dioxide (observable as bubbles). The respiration then shifts to anaerobic mode, resulting in formation of ethanol as well as organic acids. The picture shows formation of acid by yeast after 10 minutes of incubation in warm water in presence of sucrose. Bromothymol blue indicator turns yellow in presence of acid.
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Author JOY EL Science Club

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2 November 2017

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current05:27, 2 November 2017Thumbnail for version as of 05:27, 2 November 20174,160 × 3,120 (2.69 MB)Member25 of JOY EL Science ClubCross-wiki upload from en.wikipedia.org

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