Yeast in Bread Dough
When bakers mix flour, water, and yeast to make dough, the yeast comes alive. Yeast are single-celled fungi, meaning each individual yeast cell is a complete living organism. They are eukaryotic, so each cell contains a nucleus, cytoplasm, and cell membrane - just like the cells in plants and animals.
Yeast cells feed on simple sugars, breaking them down through a process called cellular respiration. When oxygen is available, they perform aerobic respiration to produce energy. When oxygen is limited - such as inside dough - they switch to anaerobic respiration, also known as fermentation. During fermentation, yeast produce carbon dioxide (CO$_2$) and ethanol (alcohol) as byproducts. The gas forms bubbles in the dough, causing it to expand, or “rise.”
Under a microscope, yeast appear as round or oval cells, often grouped in small clusters. Some yeast cells can be seen budding, a process where a small new cell grows from the side of a parent cell. This is how yeast reproduce asexually. Over time, many yeast cells can fill a culture or cause a loaf of bread to rise significantly.
By observing yeast activity and structure, students can collect evidence that yeast are living organisms made of cells that carry out essential life functions - growth, reproduction, and gas exchange - unlike nonliving particles such as flour or sugar grains.

Graph of Information - Figure 1.
