El estudio de la fermentación en el laboratorio de Educación Secundaria
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Authors
- Raquel Boronat Gil (ES)
- Pedro José López Pérez (ES)
Abstract
Esta comunicación presenta las directrices necesarias para lograr la observación en el laboratorio de Biología de Educación Secundaria de uno de los productos finales de la fermentación de la glucosa por parte de la levadura Saccharomyces cerevisiae, el estudio parcial de su metabolismo y su incidencia en la materia de Biología en segundo de Bachillerato.
Palabras clave: Fermentación; Levadura Panificación; Saccharomyces; Educación Secundaria.
The studied of the fermentation in compulsory secondary education laboratory
This paper shows the guidelines to ensure the observation in the Biology laboratory of compulsory secondary education one of the resulting products of the glucose fermentation by Saccharomyces cerevisiae yeast, the partial study of its metabolism and the effect on the Biology discipline on the “Bachillerato” (A-level).
Keywords: Fermentation; Bread-making Yeast; Saccharomyces; Secondary Education.
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