Cellular Respiration
Equation- Oxygen + glucose= Carbon dioxide + water + ATP
Where-Mitochondria
Why is it important in bread making-Cellular respiration is important in making bread because the yeast does cellular respiration which causes the bread to rise.
Where do plants fall into this (wheat in the bread)-Plants are involved because they preform photosynthesis which produced glucose (reactant) for cellular respiration.
Anaerobic Respiration vs Aerobic Respiration
Yeast vs Humans-Yeast uses anaerobic respiration to make beer and wine without oxygen, The yeast uses anaerobic respiration which creates carbon dioxide and alcohol, the gas helps to make the bread rise. Humans go through cellular respiration when they breath in oxygen and take in glucose the product is CO2, water, and ATP the ATP is used for energy. Humans go through lactic acid fermentation also when their muscles can't get enough oxygen.
Why is this important for bread making? - This is important for bread making because when the yeast runs out of oxygen it starts anaerobic respiration which releases CO2 and causes the bread to rise.
CO2 Cycle
How does bread making fall into the carbon cycle- Making bread falls into the carbon cycle because during cellular respiration the yeast releases carbon dioxide back into the air. Plants then use this carbon dioxide and the whole process can start again.
Design rationale for recipe -
We used yeast in the bread to make it rise, we used flour because it contains glucose. Glucose is needed to preform anaerobic respiration its a reactant. We also used warm water to activate the yeast, the water needs to be around 120 degrees Fahrenheit or the yeast will either die or not work. We also chose this recipe because it looked yummy.
Recipe Reflection
I think that making our bread went very well, we enjoyed working together and thought the whole process was really fun and enjoyable. There were sometimes when we weren't sure if we were making it right and it would look all weird and we thought it was going to completely fail but in the end our bread came out looking and tasting really good. But if we were to do this recipe ever again we would add more banana filling, but we wouldn't change the temperatures or cooking times because the yeast rose well and the bread was full cooked.
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