Starch and glucose

Starch: It is a very fine powder that breaks up between the fingers when pressed, practically not dissolved in cold water and alcohol, and is odorless and has a distinctive light taste and has many types: Wheat starch Potato starch Corn Starch Rice starch. The starch is used in pharmacy as a lubricant, dilator and fragmentation of capsules and tablets, as well as a bond in tablets. It may also be used as a condom in preparations of ointments applied to the skin. Glucose or glucose: - or blood sugar (in English: Glucose or Dextrose) is a type of sugar produced by the photosynthesis process in green plants. Glucose is the main source of energy for most living things, including humans. And honey and some fruits - such as grapes and figs - contain a large proportion of glucose. Pure glucose takes the white crystalline form, and is equivalent in sweetness to three quarters of sucrose (regular sugar). Glucose belongs to a class of foods called carbohydrates, and has a simple chemical structure, so it is absorbed directly by the blood from the intestine. Glucose is made commercially by treating starch with a type of acid under vapor pressure. If all of the starch turns into glucose, then the product is sold under the name of dextrose, but if the product is a mixture of glucose and other types of sugar; It is sold in the West as "wheat syrup". Yeast: - Practically, the discoverer of the nature of yeasts is the French scientist Louis Pasteur, who re-introduced the phenomenon of fermentation in his study on wines (French: Études sur la bière) to these small organisms and proved that without yeast fermentation does not occur and that the presence of other germs can disrupt their work. Historically, a type of yeast played (and still does) an important role in human life, since ancient times in the civilizations in the countries of the ancient world and the eastern Mediterranean, but it is difficult to imagine that people at that time knew that it was about certain fungi. It is the most important among the microbes in the commercial economic sphere. Fungi are very important economically: Yeasts are responsible for fermentation in most food industries, from the production of milk products (cheeses) and bread making to the manufacture of wines or alcoholic beverages. People use yeast in the manufacture of bread and pastries, as well as in the manufacture of alcoholic drinks. Some types of yeasts began to be used in the early last century as a main source of antibiotics such as penicillin. Their uses [edit] Beer: Another type of yeast used commercially is called brewer's yeast, and it cannot directly affect the grains used in the manufacture of beer (beer). Therefore, beer makers, for example, first convert the starch in the grains into sugar through a manufacturing process called germination. Yeast is then added to convert the sugar into alcohol. Brewers use the resulting carbon dioxide to add carbonation to beer and add carbon dioxide to beer before bottling. Wine The yeast used in winemaking depends on the sugar found in grapes and other fruits, to produce alcohol during the fermentation process. In most wines, the carbon dioxide gas produced during fermentation is left to the outside air. But in some fizzy drinks the carbon dioxide provides the bubbles that are characteristic of these types of alcoholic drinks. Bread - Another use of yeast is to produce a food support material called a single cell protein (single cell protein). Some types of yeast produce large amounts of a certain vitamin. As such, it is used to produce this vitamin on a commercial scale. - Some other types of yeast ((such as the yeast used in the manufacture of beer)) can absorb and store the vitamins in their food, and the person consumes these yeasts as an additional source of vitamins. Some types of yeasts produce large amounts of some important compounds such as fat, glycerin, or synthetic alcohol, and a number of enzymes. These yeasts are used in the industrial production of these compounds. Benefits of yeasts [edit] Yeast is one of the richest sources of organic iron (which is the natural form of organic iron) rich in zinc. Wide source of natural organic vitamins except vitamin B12. Natural mine of trace minerals in the body, which are an important source of protein and amino acids. It lowers the level of cholesterol in the blood when mixed with Lecithin, and it also relieves the pain and pain of neuritis. Yeast is considered a complete food as yeast is rich in phosphorous, so it is better to increase the intake of calcium, as drinking milk with it, as phosphorous helps to excrete calcium from the body, and good use is by increasing the vitamin B complex and calcium when consuming yeast, which leads to improving the performance of yeast. Drinking yeast with water will rejuvenate an exhausted body within minutes. this effect will last for hours. High dose calms nerves, modifies mood, improves sleep, and is used in the treatment of appendicitis and migraine. Yeasts are a rich source of the element chromium, which treats diabetes (type 2). Yeast is used in the treatment of sensitive skin, in the manufacture of face masks, in cosmetics, and in the treatment of acne. It is considered an immune stimulant in the body and eliminates the effect of solar ultraviolet rays that lead to weakening of the body's immunity to infections and cancers. Treat gout. Rich source of zinc. Nutritional information [edit] According to the USDA, every 100g of yeast contains the following nutritional information: Calories: 158 Fat: 0 Carbohydrates: 11.80 Fibers: 3 Proteins: 45% Cholesterol: 0 Fungicide yeast in the air was used to ferment human bread and increase its volume, prior to the industrial production of yeast in the 1880s. During this period, people used to prepare the dough and leave it in the air uncovered until it becomes dry