Yeast and Yeast Extracts,Possible Magic Organ Enhancer.

Yeast Notes.

Beer lees Extract Beer lees Extract.Active Dry Yeast.Extract.Yeast extract.CAS 008013-01-2.Yeast extract ferment derivative Extract of yeast photo picture image Yeast is a one-celled fungus that converts sugar and starch into carbon dioxide bubbles and alcohol. This has made it a useful ally in the production of bread, beer, and wine.

There are many varieties of yeast. Bread is made with baker's yeast, which creates lots of bubbles that become trapped in the dough, making the bread rise so it's light and airy when baked. A small amount of alcohol is also produced, but this burns off as the bread bakes.

Beer yeast and wine yeast are used to convert sugar into alcohol and, in the case of beer and champagne, bubbles. You should never eat raw active yeast, since it will continue to grow in your intestine and rob your body of valuable nutrients. But once deactivated through pasteurization, yeast is a good source of nutrients. Brewer's yeast and nutritional yeast, for example, are sold as nutritional supplements, and Australians are fond of yeast extracts--like Vegemite, Marmite, and Promite--which they spread like peanut butter on bread.

Beer Yeast Defination from The British Pharmaceutical Codex.
Synonym:Faex Medicinalis.

Definition:Beer yeast is the ferment obtained in brewing beer, and produced by Saccharomyces (Torula, Turpin) cerevisiae, Meyen (Order, Gymnoasceae). Yeast occurs as a viscid, frothy liquid, having a peculiar odour and bitter taste. Under the microscope it shows numerous isolated roundish or oval cells, or short branched filaments composed of united cells. The cells are transparent, with one or two vacuoles, and often contain a somewhat granular protoplasm. Compressed yeasts are distillers' yeasts and are obtained as bye-products in the manufacture of spirits from malt and raw grain. The skimmings from the fermentation vats are first mixed with water and then passed through a series of sieves. They are then washed by decantation two or three times and again sifted, this time through finer sieves, a process requiring care in order to avoid removal of cell contents. Finally, when the yeast has completely settled it is placed in filter-presses either alone or after admixture with starch. The best yeasts, however, are absolutely pure,i.e., free from starch. After compression the yeast is separated from the press cloths and made up into convenient form for distribution. Much of this yeast is imported into this country from Germany. German, or compressed, yeast, occurs as a pasty mass of putty-like consistence, and occasionally of a crumbly nature. It has an odour and taste like those of beer yeast, and can be dried by exposing it to a temperature of 30 Deg C. Dried yeast yields to alcohol 3 per cent. of extractive, consisting largely of unsaturated fatty acids, which may be fractionally separated by conversion into their calcium or lead salts.