Biology 2e
2nd Edition
ISBN: 9781947172517
Author: Matthew Douglas, Jung Choi, Mary Ann Clark
Publisher: OpenStax
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Textbook Question
Chapter 24, Problem 33CTQ
Historically, artisanal breads were produced by capturing wild yeasts from the air. Prior to the development of modern yeast strains, the production of artisanal breads was long and laborious because many batches of dough ended up being discarded. Can you explain this fact?
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Your lab coordinator has decided to grow and maintain a sourdough starter. A sourdough starter is a live, on-going culture of yeast that is grown in flour, water, and a bit of sugar. It is used as an ingredient in some types of bread. Initially when the ingredients were mixed together the mixture appeared dead. After a while, it began to bubble and foam and then it tripled in volume. Eventually it stopped bubbling. Every week it is maintained by "feeding” it fresh flour every week. Over time, it will start to develop a 'sour' taste when it is used to make bread.
This is the question
A sourdough starter is "fed" flour and water every week to keep it alive.Each week, some of the starter can be removed and used for baking bread.It is added to bread dough to add flavour. The older the starter, the stronger the flavour.
What causes the 'sour' taste?
Your lab coordinator has decided to grow and maintain a sourdough starter. A sourdough starter is a live, on-going culture of yeast that is grown in flour, water, and a bit of sugar. It is used as an ingredient in some types of bread. Initially when the ingredients were mixed together the mixture appeared dead. After a while, it began to bubble and foam and then it tripled in volume. Eventually it stopped bubbling. Every week it is maintained by "feeding” it fresh flour every week. Over time, it will start to develop a 'sour' taste when it is used to make bread.
Question
After it was mixed together and incubated, why did it eventually stop bubbling? Give two potential reasons.
You are working with a yeast that can undergo fermentation or respiration.
You take equal aliquots of the same yeast culture and grow them providing equal
amounts of sugar.
However, you culture aliquot A into an airtight bottle and aliquot B into an open
shallow dish.
Will one culture run out of sugar faster?
Culture A will run out of sugar faster
Culture B will run out of sugar faster
Both cultures will run out of sugar at a similar time
Both cultures will never run out of sugar
Chapter 24 Solutions
Biology 2e
Ch. 24 - Figure 24.14 Which of the following statements is...Ch. 24 - Figure 24.17 Which of the following statements is...Ch. 24 - Figure 24.21 If symbiotic fungi are absent from...Ch. 24 - Which polysaccharide is usually found in the cell...Ch. 24 - Which of these organelles is not found in a fungal...Ch. 24 - The wall dividing individual cells in a fungal...Ch. 24 - During sexual reproduction, a homothallic mycelium...Ch. 24 - The life cycles of perfect fungi are most similar...Ch. 24 - The most primitive phylum of fungi is the...Ch. 24 - Members of which phylum produce a club shaped...
Ch. 24 - Members of which phylum establish a successful...Ch. 24 - The fungi that do not reproduce sexually used to...Ch. 24 - A scientist discovers a new species of fungus that...Ch. 24 - What term describes the close association of a...Ch. 24 - Why are fungi important decomposers? They produce...Ch. 24 - Consider an ecosystem where all the fungi not...Ch. 24 - A fungus that climbs up a tree reaching higher...Ch. 24 - A fungal infection that affects nails and skin is...Ch. 24 - The targets for anti-fungal drugs are much more...Ch. 24 - Yeast is a facultative anaerobe. This means that...Ch. 24 - The advantage of yeast cells over bacterial cells...Ch. 24 - Why are fungal insecticides an attractive...Ch. 24 - What are the evolutionary advantages for an...Ch. 24 - Compare plants, animals, and fungi, considering...Ch. 24 - Why is the large surface area of the mycelium...Ch. 24 - What is the advantage for a basidiomycete to...Ch. 24 - For each of the four groups of perfect fungi...Ch. 24 - Why does protection from light actually benefit...Ch. 24 - Ambrosia bark beetles carry Amb/os/e//a fungal...Ch. 24 - Ecologists often attempt to introduce new plants...Ch. 24 - Why can superficial mycoses in humans lead to...Ch. 24 - Explain how the Red Queen Hypothesis describes the...Ch. 24 - Historically, artisanal breads were produced by...Ch. 24 - How would treating an area of a forest with a...
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