PPT-Introduction to yeast genetics

Michelle Attner July 24 2012 What is budding yeast S cerevisiae Electron micrograph DIC light microscopy Advantages to budding yeast as a model organism Simple eukaryotic cell 10μm diameter. Breads. Yeast Breads in General. They have a distinctively appealing sweet smell and delicious taste that cannot be matched to commercially prepared sandwich breads.. Many meal managers rely on the ease of bread machines to make homemade bread an option to their menu plans.. SDS-PAGE gives a snapshot of proteins in an extract. Proteins are extracted from cells. There are major challenges in analyzing yeast cell proteins!. How can proteins be efficiently extracted without being degraded? . Cool-Rise . Doughs. Designed to rise slowly in the refrigerator. . Mix ingredients and knead dough. Brief rest, shape dough. Place in a pan . Cover dough and place in refrigerator. Ready (risen) in 2 to 24 hrs. . Objective. Explain how dough for yeast-raised products is prepared.. Dough Preparation. Preparing dough for a yeast-raised bakery product is not as easy as preparing . doughs. and batters for quick breads. Microbiologists have developed techniques for isolating and maintaining strains in the laboratory. Strains: microorganisms of the same species that are descended from a single cell and possess the same genotype. Presented by Nathalie . Kirshman. and Xinyi Ma. Background . Protein complexes . TAP (tandem-affinity purification). Background . –. protein complexes. At the biochemical level, proteins rarely act alone; rather, they interact with others to perform cellular tasks. 1876. 1877. 1878. Yeast Breads. Yeast Bread Ingredients . Yeast -Types. Compressed cake. Active dry. Rapid rise. finer particle size. less resistant to temperature fluctuations. lower shelf-life. used in bread machines. 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. .. Objective . 1: . Identify and prepare yeast breads. a. Lean Dough, Enriched Dough. b. Mixing Methods: Straight dough, Modified straight-dough, Sponge method.  . Objective 2: . Identify and discuss the different types of flours used in bread making: all-purpose flour, unbleached flour, bread flour, and whole wheat flour.. 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. . Joshua Egan. 10. th. . grade, Pittsburgh Central Catholic High School, 2. nd. year in PJAS . Problem. Cologne is used worldwide with unknown effects on skin microflora. Microbial Flora . Little is known about the association between humans and their flora. Raghav. . Ramachandran. Ambhi Ganesan. September 9,2008. A model for life science research. Test out various hypotheses on a smaller scale.. Saves time and money.. Practically impossible to carry out certain research directly on intended targets.. P# 7175250 F# 7178715252http://www.millersville.edu/healthservices Follow MUHS on Twitter @MU_Stay Well Rev. /2014 Vaginal yeast infections usually are caused by fungus (named Candida) tract and yo 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. .