Microorganisms Friend and Foe Class 8 Science Concepts Explained - Microorganisms | BYJU'S - Class 8
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- čas přidán 21. 06. 2022
- In this BYJU'S Champion series, Aishwarya Ma'am explains an important concept of Microorganisms Friend and Foe, from the Class 8 Science chapter - Microorganisms.
This is an important concept that will help you understand microorganisms better. Ma'am will explain the benefits of microbes in the food industry as well as how we can use them in our daily lives, like in food preparation.
The following topics will be covered by Aishwarya Ma'am:
- Microorganisms and us
- Friendly microorganisms
- Making of curd and bread
- Commercial use of microorganisms
Microorganisms are microscopic organisms that cannot be seen with the naked eye. These organisms are usually unicellular in nature and are very helpful in many ways.
Did you know that microbes are utilized in the preparation of food? Isn't it interesting? If you are interested in knowing more about such interesting topics, let us know in the comments section.
For more interesting topics from the class 8 Science syllabus, subscribe to BYJU'S - class 6, 7 & 8 channels. If you liked this video, share this video with your friends.
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Microorganisms are organisms that are too small to be seen with the naked eye. It can be prokaryotic unicellular organisms such as bacteria, eukaryotic unicellular organisms such as protozoa, eukaryotic multicellular organisms such as fungi and algae, or even acellular organisms such as viruses.
Bacteria are a type of prokaryotic (non-nucleated) tiny organism that reproduces through binary fission. For motion, they have flagella.
Fungi: There are two types of fungi: yeast and moulds.
Viruses are contagious acellular particles that can only reproduce inside a live host.
Algae, commonly-known as cyanobacteria or blue-green algae, are autotrophic, eukaryotic, unicellular or multicellular microorganisms that make their own food through photosynthesis.
Protozoa are unicellular eukaryotic aerobic (oxygen-dependent) microbes. A nucleus, numerous organelles, and cellulose make up the cell wall of protozoa.
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Homework:
because during the process of fermentation, Carbon dioxide is produced and trapped as tiny pockets of air within the dough. This results in a rise to it. During baking the carbon dioxide expands and causes the bread to rise further.
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Today's homework's answer is
A great deal is written about the way that yeast produces carbon dioxide to leaven bread dough during proof. However, there are other gases such as ethanol and steam that are vital during the oven stages of bread making. These gases tend to be forgotten but without them it would not be possible to bake bread of the quality we expect. Their role increases in importance as the bread reaches the end of the bake time when its structure becomes more susceptible to collapse.
There are many ways of making bread from the basic ingredients of flour, water, yeast and salt, from labour-intensive artisan bread to high-throughput sandwich bread. However, there are three aspects that are critically important to any type of bread making, and it all starts in the mixer:
The mixing action entrains numerous air bubbles into the dough that can be inflated during proof and baking.
Dough development takes place during the mixing process to convert the flour proteins into a gluten matrix that has the elasticity to allow the bubbles to expand in later stages.
Gases are generated by yeast action and/or chemical leavening agents to expand the bubbles and create the desired aerated bread structure.
The role of gases in expanding the bubbles during proving and baking is fascinating but usually focuses on yeast converting sugars to carbon dioxide (CO2). Yeast metabolism in dough is complex and involves a short aerobic fermentation stage where oxygen from the bubbles is used up followed by a much lengthier anaerobic stage. The details of this are explained later. The mechanisms help to explain why the dough volume initially shrinks, why there is a lag before the dough gradually increases in volume and how oven spring takes place. However, as mentioned there are other leavening gases that play a vital role, particularly during baking, and without them the bread is certain to collapse in the oven. This article highlights the role of the other gases together with the mechanisms by which those gases work to inflate the bubbles.
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Homework -
This is because of the YEAST. Yeast causes fermantation of the dough in the mixture of all ingredients and the liberated carbon dioxide during the respriration of yeast makes the dough to rise.
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Answer for H.W Question :-
• Rising of Bread dough occurs due to Alcoholic Fermentation.
• The Yeast Cells utilize the Sugar as their food, as a result they produce some by-products which are Ethanol (C2H5OH) and CO2. The Co2 rises the volume of the dough and ethanol is released by yeast to control the amount of CO2 released.
• So, Sugar + Yeast -----> C2H5OH + CO2.
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Because of fermentation the yeast consume sugar and release carbon dioxide that's why dough is rising
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the rise in the dough is observed beacuse when yeast multiplies, carbon dioxide is released and is trapped within the dough, this is the reason
Wonderful way of teaching
Homework answer :- Because of fergmentetion proses with the help of yeast
HOMEWORK ANSWER-
Bread dough rise up because the yeast cell feed on the sugar and they reproduce anaerobicly giving carbon dioxide (Co² ) and Alcohol or Ethanol as result that increases its volume by process known as fermentation.
Sorry for late answer , I missed the class yesterday and just saw the video . So just answered
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The dough rise during the bread making because we add yeast to dough , Yeast present in the dough multiplies rapidly and produces CO2 during respiration ,hence the dough gets filled with CO2 it increases it volume . by AEESHA
Homework question's answer 👇🏻I'm Haasini
When you add yeast to water and flour to create dough, it eats up the sugars in the flour and excretes carbon dioxide gas and ethanol - this process is called fermentation. The gluten in the dough traps the carbon dioxide gas, preventing it from escaping. The only place for it to go is up, and so the bread rises.
bro this video is helpful thnx
homework
when the carbon di oxide is produced many tiny pores in the dough . then the dough rises this is known as risening of dough.
Thanks ma'am for this amazing session 😊😊😊❤❤❤🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
Thanks mam for this wonderful and amazing session 🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩
Hey Anika, Most welcome 😊
I feel the same
major groups of microorganisms
1.Bacteria
2.Algae
3.Protozoa
4.Fungi
Thank you for your theaching
I love mam teaching style
Because the yeast multiplies or increse in number and the carbon dioxide tries to come out from the dough
Ans of the hw in simple words because when we make bread we aad some yeast (fungi) when we bake the bread our yeast released co2 so that the co2 will makes the bread fluffy
Because of carbon dioxide
What is fermentation ?
It is because of presence of lactobassillus of bactiria
Because of the byproduct CO² of the process FERMENTATION
Define lactic acid fermentation
The suger is getting converted into lactic acid but not into alcohol
Then why it is called fermentation
Liked your session
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Homework answer - Carbon dioxide plays a primary role in making the dough rise, softer and fluffier. It creates numerous pores in fermented doughs because the carbon dioxide is trapped inside. That is why the bubbles appear to have risen during baking.
yes i also
because of the fermentation
Homework:- Major groups of microganims are 1. Virus. 2.Fungi. 3. Algae 4.bacteria 5. protozoa
Yes
What is enzyme
This is because of carbon dioxide
Mam though you are sayin that virus is not microorganisms but in our book it is written
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Okay
I have a doubt
A substance which contain microorganisms is called inoculum. Am I right
hi
maam what is inoculum
Hii mam
1.algae
2.fungai
yes
I am already byjus student
I am pratigya Singh
Curd
Does inoculum contain microbes
Yea!!
Inoculum is a substance which contains microbes!
19:50
Questions:- Which of the following is called innoculum?
A . Milk. B Curd
C.Lactic Acid. D.Lactobacillus
Answer:- B . Curd
Thank you 😊😊
d
s
Hello mam
Yes
Hii mam