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Table. 15.1 shows information about nutrient polymers. Complete Table 15.1.
Biology
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b) The dough increased in volume due to the production of carbon dioxide gas by yeast during fermentation. This gas gets trapped within the dough, causing it to rise.
c) During baking at 200°C, the yeast will die, and the trapped gases (carbon dioxide and water vapor) will expand, causing the dough to rise further. The proteins (gluten) will denature and coagulate, giving the bread its structure, and the starch will gelatinize. The crust will also brown due to Maillard reactions and caramelization.
15.
Here is the completed Table 15.1:
| drawing of polymer (nutrient) | name of polymer (nutrient) | monomers after digestion | bond between monomers |
|---|---|---|---|
| (chain of circles) | polysaccharide (starch) | glucose | glycosidic bond |
| (branched structure) | lipid (fat/oil) | 3 fatty acids and glycerol | ester bond |
| (chain of varied shapes) | protein | amino acids | peptide |
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