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10 terms

Ginger beer

STUDY
PLAY
Raw materials
Sugar, warm water, ginger, tartaric acid
Conditions
Temperature, moisture content, nutrients. time
Optimum
Means BEST Possible for Growth and Respiration
Optimum conditions
Less than 30 degrees C, wet, sugary, one week
The end product
Fizzy, sweet, Gingerbeer
Yeast
A long-lasting dormant fungi, while kept dry and cool
Anaerobic
Type of Respiration which produces CO2 bubbles
Fungi
Many of these are non-toxic if eaten in human foods
Respiration
This process uses up SOME of the sugar, but sweetness remains
Why yeast?
To get the bubbles, the yeastiness