PPT-Yeast Cryptography: A Budding New Way to Keep Your Dough

by Brian K Sato Eduardo Cruz Hinojoza and Duyen Dinh Dang Department of Molecular Biology and Biochemistry University of California Irvine CA NATIONAL CENTER FOR CASE STUDY TEACHING IN SCIENCE. 2012 HHMI Summer Workshop for High School Science . Teachers. The Genomics of . S.cerevisiae. GOALS. Introduction to the Genomics of Yeast. Sequencing Technologies and how they are evolving. Introduction to Systems Biology and modern Yeast Genetics. CINNAMON BUNS. 1 c. . luke. -warm water (temp____). 2 pkg. dry active yeast . ½ c. granulated sugar. 5 T. margarine. 1 T. salt . ¾ c. boiling water. 5 c. bread flour. 1 egg. http://www.youtube.com/watch?v=RHVowdTm54E&feature=related. Y2.U8.2. Types of Dough. Lean Dough. Flour, water, yeast, salt. Chewy texture, crisp crust. French bread, hard rolls. Rich Dough. Contain tenderizing ingredients. Shortening, butter, sugar milk. Parker House rolls, brioche, cinnamon bun, Danish. Quick Breads. Breads prepared in a short amount of time. . -biscuits, muffins, popovers, cream puffs, griddle cakes, coffee cakes, and waffles. Selecting & Purchasing Bread. Freshly baked items: sold in bakeries or in supermarkets.. Homemade Yeast Bread. It has a distinctively appealing sweet smell and delicious taste.. Bread machine – measure the ingredients, and the machine does the rest. Yeast Bread Ingredients. Flour. All-purpose flour. Symmetric Encryption. Key exchange . Public-Key Cryptography. Key exchange. Certification . Why Cryptography. General Security Goal. - . Confidentiality . (. fortrolig. ). - . End-point Authentication . Group E:. Hunza. Hayat. Asad Abdullah Shahid. Kandeel. . Shafique. Ayesha . Kaleem. Fariha. . Munir. Sehar. . Yousaf. Maarej. Khan. Introduction & Overview. History. One of humanity's oldest foods.. GLUTEN – provides dough with . elasticity. and . strength. .. YEAST – makes dough . rise. and gives it it’s porous . texture. Under developed gluten. Developed gluten. Define. HYDRATION. To Add water. What is Yeast?. 1. Microscopic Plant. 2. Favorite food is sugar. 3. carbon dioxide forms as yeast ferments. Bakers yeast is a one-celled fungus that multiplies rapidly at the right temperature in the presence of a small amount of sugar and warm moisture. . in his poetry works well, and I do not think self should be avoided in haiku perhaps as much as it is. Yovu leaving little pieces of his own feelings for the reader to discover in his haiku adds to th The . art and science of concealing the messages to introduce secrecy in . information security . is recognized as cryptography. .. The word ‘cryptography’ was coined by combining two Greek words, ‘Krypto’ . making . Basic ingredients . The basic ingredients of bread are: . flour. ; . yeast . (to make the bread rise); . salt . (to add taste and aid proving); . f. at . (sometimes added to . make . the loaf lighter and extend shelf . a. . Rolls. b. . Loafs. c. . Doughnuts. Ingredients . Yeast. Flour. Liquids. Flour. Gluten for elasticity & structure.. Source . of starch . When . mixed with liquid and kneaded, the flour develops gluten which supports the carbon dioxide produced by the yeast. . Budding – the process of connecting scion . (bud), and rootstock in a manner such that they may unite and grow successfully as one plant is termed as budding.. Scion – . I. t is a detached portion from parent plant which is added on rootstock to develop new plant..