Comment on the following :
(a) Denitrifying bacteria are a blessing as well as a curse to farmers.
(b) Yeast is used in bakeries and breweries.
Comment on the following :
(a) Denitrifying bacteria are a blessing as well as a curse to farmers.
(b) Yeast is used in bakeries and breweries.
a. Denitrifying bacteria are a boon to farmers because they curb the excess supply of nitrates to plants. Excessive nitrates can even harm the ecosystem as a whole because some wild plants like cultivated crops can thrive on nitrogen. The growth of these plants is favoured in nitrogen-saturated environments which can upset the ecosystem. Denitrifying bacteria are a curse to farmers because they break down soil nitrates to release free nitrogen gas into the atmosphere, thereby reducing the levels of nitrogenous compounds in the soil.
b. During the baking process, yeast added to the dough ferments sugar and produces carbon dioxide. This causes the dough to rise, and when baked, the gas bubbles expand, giving the bread a light and spongy texture. And also yeast respires anaerobically in the absence of oxygen. It breaks down carbohydrates into simpler products such as ethanol by fermentation. The quality of alcohol produced varies with the kind of yeast employed. Therefore, yeast is used in bakeries and breweries.
a. Denitrifying bacteria are a boon to farmers because they curb the excess supply of nitrates to plants. Excessive nitrates can even harm the ecosystem as a whole because some wild plants like cultivated crops can thrive on nitrogen. The growth of these plants is favoured in nitrogen-saturated environments which can upset the ecosystem. Denitrifying bacteria are a curse to farmers because they break down soil nitrates to release free nitrogen gas into the atmosphere, thereby reducing the levels of nitrogenous compounds in the soil.
b. During the baking process, yeast added to the dough ferments sugar and produces carbon dioxide. This causes the dough to rise, and when baked, the gas bubbles expand, giving the bread a light and spongy texture. And also yeast respires anaerobically in the absence of oxygen. It breaks down carbohydrates into simpler products such as ethanol by fermentation. The quality of alcohol produced varies with the kind of yeast employed. Therefore, yeast is used in bakeries and breweries.
