The question asks about the typical shape of a yeast cell. To answer this, we need to recall the basic morphological characteristics of yeast, which are a type of fungus.
B) Oval or spherical — Yeast cells are typically single-celled organisms that are commonly observed to be oval or spherical in shape. This morphology distinguishes them from filamentous fungi (moulds) and bacteria.
The question asks for a key structural distinction between yeast and typical moulds, both of which belong to the Kingdom Fungi. To answer this, we need to recall the basic morphological characteristics of yeast and moulds.
Correct Option: C) Unicellular, whereas most common moulds are multicellular and filamentous (composed of hyphae)
This option accurately describes the primary structural difference. Yeast exists as single cells, while moulds form complex, thread-like structures called hyphae, making them multicellular and filamentous.
The question asks to identify the biochemical process performed by yeast to convert sugars into alcohol and carbon dioxide in the absence of sufficient oxygen. This describes a specific type of anaerobic respiration.
Correct Option: A) Alcoholic (anaerobic) fermentation is the biochemical process where yeast converts sugars into alcohol and carbon dioxide in the absence of sufficient oxygen. This process is crucial in industries like brewing and baking.
The question asks about the products of alcoholic fermentation by yeast, starting from glucose. This is a fundamental concept in biochemistry and microbiology, specifically concerning anaerobic respiration.
Correct Option: D) Ethanol and carbon dioxide
Alcoholic fermentation by yeast converts glucose into ethanol (an alcohol) and carbon dioxide gas. This process is used in brewing and baking industries.
The question asks about the primary function of the enzyme group (zymase) produced by yeast during alcoholic fermentation. This process is a fundamental concept in biochemistry and microbiology, particularly concerning anaerobic respiration in yeast.
This breakdown is a catabolic process, releasing energy for the yeast.
A) Catalyse the breakdown of sugars into alcohol and carbon dioxide
This statement accurately describes the primary function of the zymase enzyme complex in yeast during alcoholic fermentation. Sugars (like glucose) are converted into ethanol (alcohol) and carbon dioxide, a process catalyzed by these enzymes.
The question asks about the primary role of carbon dioxide produced by yeast during fermentation in bread-making. This process is fundamental to how bread acquires its characteristic texture.
B) Causing the dough to rise by forming gas bubbles within it. This is the primary and most significant role of carbon dioxide in bread-making, directly leading to the desired texture of bread.