- As the temperature gets higher, the yeast will produce more carbon dioxide, until at some point carbon dioxide production will decrease, that is when the yeast cells have become denatured due to the increase in temperature.
- While 95°F is the best temperature for yeast to multiply, that's not quite warm enough for proofing active dry yeast. It needs the extra warmth to dissolve and become active. At cooler temperatures, the yeast doesn't wake up as well, and it can release a substance that can interfere with gluten formation.
- Factor 1: Temperature. Yeast is extremely sensitive to temperature.
- Factor 2: Time. The longer the yeast is allowed to work, the more gas is created.
- Factor 3: Quantity of Yeast.
- Factor 4: Quantity of Water.
- Factor 5: Salt. Pour in about 1 tablespoon of yeast and gently shake the bottle up a little bit. Add a teaspoon of sugar and swirl the bottle around a little more. Slide the neck of the balloon over the opening of the bottle. Let the yeast work its magic for about 15-20 minutes.
- As the yeast feeds on the sugar, it produces carbon dioxide gas. This process is known as fermentation. The trapped CO2 accumulates inside the balloon, slowly inflating it.
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Answer:
-2.7d+2.8h-18
Step-by-step explanation:
<h2>1210 cubic feet</h2>
Step-by-step explanation:
Initial dimensions of the storeroom were 
length, 
width and 
height.
The room is in the shape of a cuboid. Volume of a cuboid = 
, where 
are the length, width and height of the cuboid.
So, Volume of storeroom initially = 
Finally, the length was increased to 
and width to 
.
Final volume of storeroom = 
Increase in volume = 
∴ 1210 cubic feet of storage was added.
Answer:
L to G
d
e
b
c
a
Step-by-step explanation:
Hope this helps :)
