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Rajshree Chatterjee

When yeast cells are added to wheat flour, bread becomes soft and porous because it produces CO2 and makes the bread spongy. The fermentation process initiated by yeast converts sugars in the dough into carbon dioxide gas, which creates air ...

Rajshree Chatterjee

Penicillin is obtained on an industrial scale from Penicillium chrysogenum. This species of fungus is used in large-scale fermentation processes to produce penicillin. Its efficient production capabilities and high yields make it the preferred source for industrial penicillin production.