Yeast
Yeasts are eukaryotic microorganisms classified as members of the fungus kingdom with 1,500 species currently identified and are estimated to constitute 1% of all described fungal species. Yeasts are unicellular, although some species may also develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding.
By fermentation, the yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols – for thousands of years the carbon dioxide has been used in baking and the alcohol in alcoholic beverages. It is also a centrally important model organism in modern cell biology research, and is one of the most thoroughly researched eukaryotic microorganisms. Researchers have used it to gather information about the biology of the eukaryotic cell and ultimately human biology. Other species of yeasts, such as Candida albicans, are opportunistic pathogens and can cause infections in humans. Yeasts have recently been used to generate electricity in microbial fuel cells, and produce ethanol for the biofuel industry.
Yeast in winemaking
The role of yeast in winemaking is the most important element that distinguishes wine from grape juice. In the absence of oxygen, yeast converts the sugars of wine grapes into alcohol and carbon dioxide through the process of fermentation. The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to dryness. Sometimes winemakers will stop fermentation early in order to leave some residual sugars and sweetness in the wine such as with dessert wines. This can be achieved by dropping fermentation temperatures to the point where the yeast are inactive, sterile filtering the wine to remove the yeast or fortification with brandy to kill off the yeast cells. If fermentation is unintentionally stopped, such as when the yeasts become exhausted of available nutrients, and the wine has not yet reached dryness this is considered a stuck fermentation.
Yeast (novel)
Yeast: A Problem (1848) was the first novel by the Victorian social and religious controversialist Charles Kingsley.
Themes and sources
Motivated by his strong convictions as a Christian Socialist Kingsley wrote Yeast as an attack on Roman Catholicism and the Oxford Movement, on celibacy, the game laws, bad landlords and bad sanitation, and on the whole social system insofar as it kept England’s agricultural labourer class in poverty. The title was intended to suggest the "ferment of new ideas".Yeast was influenced by the works of the philosopher Thomas Carlyle, and by Henry Brooke's novel The Fool of Quality.
Publication
Yeast was first published in instalments in Fraser's Magazine, starting in July 1848, but as the radicalism of Kingsley's ideas became apparent the magazine's publisher took fright and induced the author to bring his novel to a premature close. In 1851 it appeared in volume form.
Criticism
It is sometimes said that Yeast suffers from its over-reliance on long conversations between its hero, Lancelot Smith, and the subsidiary characters of the novel, and from Kingsley's failure to integrate these discussions into anything resembling a coherent plot. On the other hand many have admired the vividness of Kingsley's depiction of the degradation and grinding poverty of the lower classes in the English shires.
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On My Own
by: UsedSee all those people on the ground
Wasting time
I try to hold it all inside
But just for tonight
The top of the world
Sitting here wishing
The things I've become
That something is missing
Maybe I...
But what do I know
And now it seems that I have found
Nothing at all
I want to hear your voice out loud
Slow it down, slow it down
Without it all
I'm choking on nothing
It's clear in my head
And I'm screaming for something
Knowing nothing is better than knowing at all
On my own
Without it all
I'm choking on nothing
It's clear in my head
And I'm screaming for something
Knowing nothing is better than knowing at all
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