1. Yeast is a simple alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast . When magnified under a alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast , it is seen to be made up of single cells. Yeast can be grown on jelly-like food called alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast or in liquid culture rich in alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast . 2. During laboratory work with micro-organisms (such as yeast), precautions are taken to try to create sterile (alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast ) conditions. For example a special container called an alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast is used to sterilize apparatus and nutrient agar by heating them to 1210C for 20 minutes. A Bunsen burner is used to heat a wire inoculating loop until it is alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast and to alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast the neck of any culture bottle in use. 3. When added to bread alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast , yeast produces bubbles of alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast gas. These get caught in the dough and make it alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast . 4. During beer-making, yeast is used to change sugar into alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast and carbon dioxide. This chemical reaction is called alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast . 5. The alcohol content of beer varies. It is affected by factors such as the type of alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast used, the alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast at which the process is carried out and the length of fermentation alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast . 6. alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast -conditioned beer has its yeast removed and extra carbon dioxide added. alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast -conditioned beer (real alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast ) does not have its yeast removed and the yeast continues to produce carbon dioxide in the cask. 7. An alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast is a substance that controls a biochemical reaction. Enzymes from bacteria can change milk sugar to simpler sugars and alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast . Enzymes in yeast cells can change simple sugars to alcohol. These enzymes from microbes can change milk into a alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast milk drink. 8. Enzyme molecules and yeast cells can be alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast (trapped) in alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast pellets. After they have brought about the required chemical reaction, they can be alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast . 9. Yeast is used to alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast certain foods. Pink yeast can be used to alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast the flesh of farmed salmon. 10. If wastes from yeast-based industry were released into a river, they would alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast the water. Bacterial numbers in the river water would rise and alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast content would drop. To prevent this happening and to increase profit, the waste is alcohol ale aseptic autoclave Brewery carbon dioxide Cask colour dough enzyme fermentation fermented flame flavour fungus gel immobilized lactic acid microscope nutrient agar oxygen pollute red hot reused rise sugar temperature time upgraded yeast into animal feed.