how does the presence of sugar or salt affect the activity of yeast?
344611
Yeast is a living organism, it feeds off the sugar and/or salt in a recipe, but first it has to be activated with warm water
715535
Yeast is an organism that metabolizes sugar much the same way you do and produces carbon dioxide.  This carbon dioxide forms bubbles in liquids or dough.  A yeast colony will typically deplete its growth medium of oxygen, (as in the case of bread making or beer making) and use an organic terminal electron acceptor producing alcohol.
709711
The responses of microorganisms to growth-inhibiting salt concentrations have been studied extensively. In a number of cases, the effects of both salt and sugar stress on the accumulation of individual compatible solutes such as K+ and glycine betaine have been determined. However, only in a few studies have the osmolytes accumulated in salt-stressed cells been compared with those in sugar (nonionic)-stressed cells
941513
http://en.wikipedia.org/wiki/Sugaring_(epilation)\n\nTry this.\n\nOuch
4591
sugars + yeast + water = ethanol ;I wouldn't drink it though unless you know what you are doing. There is always the possibility of methanol contamination that's the reason for distillation. IF YOU DRINK IT YOU COULD GO BLIND!!!
684576
1) Fermentation - when making bread dough, yeast, sugar, salt, and water are combined. The yeast eat the sugar and ferment it creating alcohol and carbon dioxide. The carbon dioxide is responsible for bread raising.\n\n2) Acid/base chemistry - when making biscuits and other quick breads, the bubbles in the dough are formed by the reaction between baking soda (base) and an acid. The acid can be buttermilk, lemon juice, or vinegar.\n\n3) Caramelization - when sauteing meat, the goal is to develop a deep brown crust. This crust gives most meat its distinctive taste and is a hallmark of French cooking. Caramelization is the result of heat breaking down proteins into simple sugars giving the food a slightly sweet and complex taste.
237614
Table salt doesn't get affected at all chemically.\n\nAnd it doesn't raises the boiling point, it lowers it!!!
234904
The live cultures of the yeast help the dough rise and thus have fullness to it.  The best place to get this question answered would be a website for baking tips such as: \n\nhttp://www.bonus.com/bonus/nav/scooter/scooterize.htmp?loc=http%3A%2F%2Fwww%2Ebonus%2Ecom%2Fbread%2Fbread%2Ehtml%3Fscooterize%3D1&useragent=Mozilla%2F4%2E0+%28compatible%3B+MSIE+6%2E0%3B+Windows+NT+5%2E1%3B+YPC+3%2E0%2E3%29&refv=1&referrer=http%3A%2F%2Fsearch%2Eyahoo%2Ecom%2Fsearch%3Fp%3Dyeast%2Band%2Bbread%26prssweb%3DSearch%26ei%3DUTF%2D8%26fr%3DFP%2Dtab%2Dweb%2Dt%26x%3Dwrt&entry=bonus&SERVER=www%2Ebonus%2Ecom
1152145
It depends on the yeast - there are thousands! Generally, moist, warm conditions. Some yeasts need oxygen others don't. Most need some kind of foodstuff - carbohydrate or protein.\n\nhttp://helios.bto.ed.ac.uk/bto/microbes/yeast.htm
1011459
Yeast. Any (healthy) material will do if it produces gas during heating.
61042
Yes. It does. Since there is more sugar in the water outside of the plant than there is in the water in the plant, the sugar solution will be hypertonic (higher concentration of solutes). This will cause osmosis to occur, causing water to flow out of the plant and into the sugar water to equilize the content. This will drain the vacuoles in the plant cells, and cause them to shrivel up inside of the cell wall.
505670
There are several ways in which salt and sugar inhibit microbial growth. The most notable is simple osmosis, or dehydration. The salt or sugar, whether in solid or aqueous form removes free water molecules in the food that is necessary for microbial survival and growth.\n\nThey may also inhibit enzymes activity directly or indirectly by helpng in the accumulation of antimicrobial produts from other organisms.
729891
sugar is more soluble in organic solvents like acetone than salt. we can exploit this phenomenon to effect a separation. though complete separation may be achieved by crystallisation or precipitation.
594459
Yeast is neither a bacteria OR a mold.  It is a fungus! Molds are a type of fungus too, and yeasts are closely related.  The green stuff and other fluffy stuff that grows on bread at times is not yeast.\n\nMold reproduces with spores, and the spores are essentially everywhere, they just need the right environment to grow in.  They need some dampness, but can grow in places that have relatively little liquid water, unlike most bacteria.  They seem to do well in and on media that are osmotically unfavorable for keeping water inside of a membrane, like cheeses, jellys and bread. Seems like when there is an abundance of water, other organisms tend to outgrow the mold, but go someplace hostile, like the surface of really sugary jam or jelly, so sugary that ordinary bacteria have all their water leach out of them if they try to grow in it, and mold pretty much rules. Wikipedia probably has more information.
610904
Temperature about 28 Celsius,yeast 10 per cent of the sugar content,duration of fermentation about a week,and you must add some tartaric or citric acid to make acidic PH
814025
Water H2O    sugar   C6H12O6     salt NaCl    \nbaking soda NaHCO3
1041301
Common table salt has other ingredients in it including sugar. It is not close to pure.   It would take very efficient purification.