When making bread with common yeast, the reaction starts as an aerobic process and then becomes an anaerobic process after the oxygen is spent. A baker has created a new strain of yeast which contains no cytochrome c gene and, thus, no cytochrome c protein. This will affect what the yeast strain can do to obtain energy. Use the passage to answer the question. Since the air bubbles in bread are generated by yeast, how will the spaces in this bread compare to those in a loaf made using normal yeast? A.
When making bread with common yeast, the reaction starts as an aerobic process and then becomes an anaerobic process after the oxygen is spent. A baker has created a new strain of yeast which contains no cytochrome c gene and, thus, no cytochrome c protein. This will affect what the yeast strain can do to obtain energy. Use the passage to answer the question. Since the air bubbles in bread are generated by yeast, how will the spaces in this bread compare to those in a loaf made using normal yeast? A.
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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When making bread with common yeast, the reaction starts as an aerobic process and then becomes an anaerobic process after the oxygen is spent. A baker has created a new strain of yeast which contains no cytochrome c gene and, thus, no cytochrome c protein. This will affect what the yeast strain can do to obtain energy.
Use the passage to answer the question.
Since the air bubbles in bread are generated by yeast, how will the spaces in this bread compare to those in a loaf made using normal yeast?
-
A.
more bubbles
-
B.
differently-shaped bubbles
-
C.
smaller bubbles
-
D.
bubbles more on the interior of the loaf
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