The microorganism responsible for the leavening of bread dough is:
A. Propionibacterium
B. Lactobacillus
C. Saccharomyces cerevisiae (Yeast)
D. Aspergillus
Answer: Option C
Solution (By JKExamLibrary)
The leavening (rising) of bread dough is caused by the anaerobic respiration (fermentation) of the yeast Saccharomyces cerevisiae (baker's yeast). The yeast ferments the sugars in the dough, producing carbon dioxide (CO2) gas and ethanol. The CO2 gas gets trapped in the dough, causing it to expand and rise, giving bread its light and fluffy texture.
Explanation:
The corpus callosum is a thick band of nerve fibers that connects the left and right cerebral hemispheres, allowing interhemispheric communication. The thalamus is a sensory relay station, hypothalamus regulates homeostasis, pons is part of the brainstem. Severing the corpus callosum results in split-brain syndrome.
Explanation:
Kidneys are bean-shaped organs that filter waste products, excess water, and electrolytes from the blood to form urine. The liver processes nutrients and toxins, the heart pumps blood, the lungs exchange gases.
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