The microorganism responsible for the leavening of bread dough is:
A. Propionibacterium
B. Aspergillus
C. Lactobacillus
D. Saccharomyces cerevisiae (Yeast)
Answer: Option D
Solution (By JKSSB Mock Tests)
The leavening (rising) of bread dough is caused by the anaerobic respiration (fermentation) of the yeast Saccharomyces cerevisiae (baker's yeast). The yeast ferments the sugars in the dough, producing carbon dioxide (CO2) gas and ethanol. The CO2 gas gets trapped in the dough, causing it to expand and rise, giving bread its light and fluffy texture.
Explanation:
Fucoxanthin is a carotenoid pigment found in brown algae (Phaeophyceae) that gives them their characteristic brown or olive-green color, masking the green chlorophyll. Phycoerythrin is red (red algae), phycocyanin blue (cyanobacteria, some red algae). Brown algae include kelps and Fucus.
Explanation:
Double fertilization in angiosperms was discovered by the Russian botanist Sergei Nawaschin in 1898 in Lilium and Fritillaria. One male gamete fuses with the egg to form the zygote, the other with the secondary nucleus to form the triploid endosperm. Strasburger discovered fertilization in flowering plants, Amici observed pollen tube, Hofmeister studied alternation of generations.
Explanation:
Ingestion is the act of taking food and liquids into the body through the mouth. Digestion is the breakdown, absorption is nutrient uptake, egestion is waste elimination. Ingestion is the first step in nutrition.
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