text:
Title: Yeast
Subject: Glossary of winemaking terms, Kefir, Puff Puff (food), Signal recognition particle RNA, Flatulence
Collection: Brewing Ingredients, Fermentation in Food Processing, Food Additives, Leavening Agents, Medicinal Fungi, Yeasts
Yeast of the species Saccharomyces cerevisiae
Kingdom: Fungi
Phyla and Subphyla
Saccharomycotina (true yeasts)
Taphrinomycotina
Schizosaccharomycetes (fission yeasts)
Tremellomycetes
Pucciniomycotina
Microbotryomycetes
Yeasts are multicellular through the formation of strings of connected budding cells known as pseudohyphae, or false hyphae, as seen in most molds.[3] Yeast size can vary greatly depending on the species, typically measuring 3–4 µm in diameter, although some yeasts can reach over 40 µm.[4] Most yeasts reproduce asexually by mitosis, and many do so by an asymmetric division process called budding.
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Pages containing links to subscription-only content
CS1 Dutch-language sources (nl)
Articles with dead external links from April 2012
Commons category with page title same as on Wikidata
Leavening agents
Medicinal fungi
Fermentation in food processing
List of breads
Salt-rising
Unleavened
Barm
Calcium propanoate
Bread pan
Farinograph
Chorleywood bread process
Kneading
Maillard reaction
No-knead bread
Pre-ferment
Pre-slicing
Sponge and dough
Straight dough
Vienna process
Baker percentage
History of bread
American breads
British breads
Pakistani breads
The Food Portal
Microbiology: Fungus
Reproduction/spore
teleomorph/sexual: Zygospore
Ascospore/Ascus
Basidiospore/Basidium/Teliospore
anamorph/asexual: Sporangium
Conidium
Chlamydospore
Pycniospore
Hypha
Haustorium
Growth patterns
Dimorphic fungi
: MYC
drug ()
genome databaseSaccharomyces
Yeast growth and the cell cycle
Yeast virtual library
Alexopoulos CJ, Mims CW, Blackwell M. (1996). Introductory Mycology. New York, New York: Wiley.
Kirk PM, Cannon PF, Minter DW, Stalpers JA. (2008). Dictionary of the Fungi (10th ed.). Wallingford, UK: CAB International.
Kurtzman CP, Fell JW, Boekhout T., ed. (2011). The Yeasts: A Taxonomic Study 1 (5th ed.). Amsterdam, etc.: Elsevier.
Moore-Landecker E. (1996). Fundamentals of the Fungi. Englewood Cliffs, New Jersey: Prentice Hall.
Priest FG, Stewart GG. (2006). Handbook of Brewing (2nd ed.). CRC Press. p. 691.
Cited texts
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^ Kurtzman CP, Piškur J. (2006). Taxonomy and phylogenetic diversity among the yeasts (in Comparative Genomics: Using Fungi as Models. Sunnerhagen P, Piskur J, eds.). Berlin: Springer. pp. 29–46.
^ Kurtzman CP, Fell JW (2005). Biodiversity and Ecophysiology of Yeasts (in: The Yeast Handbook, Gábor P, de la Rosa CL, eds.). Berlin: Springer. pp. 11–30.
^ Walker K, Skelton H, Smith K. (2002). "Cutaneous lesions showing giant yeast forms of Blastomyces dermatitidis". Journal of Cutaneous Pathology 29 (10): 616–618.
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^ Kaufmann, Klaus; Annelies Schoneck (2002). Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health. Google books: Book Publishing Company.
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^ Bass D, Howe A, Brown N, Barton H, Demidova M, Michelle H, Li L, Sanders H, Watkinson SC, Willcock S, Richards TA. (2007). "Yeast forms dominate fungal diversity in the deep oceans".
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^ Sandhu DK, Waraich MK.; Waraich (1985). "Yeasts associated with pollinating bees and flower nectar". Microbial Ecology 11 (1): 51–58.
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^ Katz Ezov T, Chang SL, Frenkel Z, Segrè AV, Bahalul M, Murray AW, Leu JY, Korol A, Kashi Y (January 2010). "Heterothallism in Saccharomyces cerevisiae isolates from nature: effect of HO locus on the mode of reproduction". Mol. Ecol. 19 (1): 121–31.
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^ Bernstein H and Bernstein C (2013). Evolutionary Origin and Adaptive Function of Meiosis. In Meiosis: Bernstein C and Bernstein H, editors. ISBN 978-953-51-1197-9, InTech, http://www.intechopen.com/books/meiosis/evolutionary-origin-and-adaptive-function-of-meiosis
^ Birdsell JA, Wills C (2003). The evolutionary origin and maintenance of sexual recombination: A review of contemporary models. Evolutionary Biology Series >> Evolutionary Biology, Vol. 33 pp. 27-137. MacIntyre, Ross J.; Clegg, Michael, T (Eds.), Springer. Hardcover ISBN 978-0306472619, ISBN 0306472619 Softcover ISBN 978-1-4419-3385-0.
^ Elvira Hörandl (2013). Meiosis and the Paradox of Sex in Nature, Meiosis, ISBN 978-953-51-1197-9, InTech, DOI: 10.5772/56542. Available from: http://www.intechopen.com/books/meiosis/meiosis-and-the-paradox-of-sex-in-nature
^ Bai FY, Zhao JH, Takashima M, Jia JH, Boekhout T, Nakase T. (2002). "Reclassification of the Sporobolomyces roseus and Sporidiobolus pararoseus complexes, with the description of Sporobolomyces phaffii sp. nov". International Journal of Systematic and Evolutionary Microbiology 52 (6): 2309–2314.
^ Rao RS, Prakasham RS, Prasad KK, Rajesham S, Sarma PN, Rao L. (2004). "Xylitol production by Candida sp.: parameter optimization using Taguchi approach". Process Biochemistry 39 (8): 951–956.
^ Botstein D, Fink GR. (2011). "Yeast: an experimental organism for 21st Century biology". Genetics 189 (3): 695–704.
^ Priest and Stewart (2006), p. 84.
^ Gibson M. (2010). The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World. John Wiley and Sons. p. 361.
^ For more on the taxonomical differences, see Terrance M. Dowhanick, B.SC., PH. D "Yeast – Strains and Handling Techiques" in The Practical Brewer, a publication of the Master Brewers Association of the Americas.
^ Amendola J, Rees N. (2002). Understanding Baking: The Art and Science of Baking. John Wiley and Sons. p. 36.
^ a b "Brewer's yeast". University of Maryland Medical Center. Retrieved 15 January 2012.
^ Vanderhaegen B, Neven H, Cogne S, Vertrepin KJ, Derdelinckx C, Verachtert H.; Neven; Coghe; Verstrepen; Derdelinckx; Verachtert (2003). "Bioflavoring and Beer Refermentation". Applied Microbiology and Biotechnology 62 (2–3): 140–150.
^ Custers MTJ. (1940). Onderzoekingen over het gistgeslacht Brettanomyces (PhD thesis) (in Dutch). Delft, the Netherlands: Delft University.
^ Van der Walt JP. (1984). "The Yeasts: A Taxonomic Study". Elsevier Science, Amsterdam (3rd ed.): 146–150.
^ Oelofse A, Pretorius IS, du Toit M. (2008). during winemaking: a synoptic review"Dekkera and Brettanomyces"Significance of (PDF). South African Journal of Enology and Viticulture 29 (2): 128–144.
^ Yakobson CM. (2010). yeast species and their use in the brewing industry"Brettanomyces"Pure culture fermentation characteristics of .
^ De Graaf, Mia (19 September 2013). "'"The human brewery: Tee-total Texan whose family feared he was an alcoholic cannot stay sober as his stomach turns food into 'beer. Daily Mail (London).
^ Barbara Cordell; Justin McCarthy (July 2013). "A Case Study of Gut Fermentation Syndrome (Auto-Brewery) withSaccharomyces cerevisiae as the Causative Organism". International Journal of Clinical Medicine 4: 309–312.
^ Ross JP. (September 1997). "Going wild: wild yeast in winemaking". Wines & Vines. Retrieved 15 January 2012.
^ a b González Techera A, Jubany S, Carrau FM, Gaggero C. (2001). "Differentiation of industrial wine yeast strains using microsatellite markers". Letters in Applied Microbiology 33 (1): 71–75.
^ Dunn B, Levine RP, Sherlock G. (2005). "Microarray karyotyping of commercial wine yeast strains reveals shared, as well as unique, genomic signatures". BMC Genomics 6 (1): 53.
^ Research enables yeast suppliers to expand options at the Wayback Machine (archived September 21, 2006). Retrieved 10 January 2007.
^ McBryde C, Gardner JM, de Barros Lopes M, Jiranek V. (2006). "Generation of novel wine yeast strains by adaptive evolution". American Journal of Enology and Viticulture 57 (4): 423–430.
^ a b Loureiro V, Malfeito-Ferreira M. (2003). "Spoilage yeasts in the wine industry". International Journal of Food Microbiology 86 (1–2): 23–50.
^ Lamar J. (Dekkera)"Brettanomyces". Vincyclopedia. Retrieved 28 November 2009.
^ Shore, Randy (15 February 2011). "Eureka! Vancouver scientists take the headache out of red wine".
^ Moore-Landecker, pp. 533–534.
^ Oswal N, Sarma PM, Zinjarde SS, Pant A. (2002). "Palm oil mill effluent treatment by a tropical marine yeast". Bioresource Technology 85 (1): 35–37.
^ Jain MR, Zinjarde SS, Deobagkar DD, Deobagkar DN. (2004). "2,4,6-trinitrotoluene transformation by a tropical marine yeast, Yarrowia lipolytica NCIM 3589". Marine Pollution Bulletin 49 (9–10): 783–788.
^ Fickers P, Benetti PH, Wache Y, Marty A, Mauersberger S, Smit MS, Nicaud JM. (2005). "Hydrophobic substrate utilisation by the yeast Yarrowia lipolytica, and its potential applications". FEMS Yeast Research 5 (6–7): 527–543.
^ Bankar AV, Kumar AR, Zinjarde SS. (2009). "Environmental and industrial applications of Yarrowia lipolytica". Applied Microbiology and Biotechnology 84 (5): 847–865.
^ Bankar AV, Kumar AR, Zinjarde SS. (2009). "Removal of chromium (VI) ions from aqueous solution by adsorption onto two marine isolates of Yarrowia lipolytica". Journal of Hazardous Materials 170 (1): 487–494.
^ Soares EV, Soares HMVM. (2012). "Bioremediation of industrial effluents containing heavy metals using brewing cells of Saccharomyces cerevisiae as a green technology: A review". Environmental Science and Pollution Research 19 (4): 1066–83.
^ Francesca Cappitelli; Claudia Sorlini (2008). "Microorganisms Attack Synthetic Polymers in Items Representing Our Cultural Heritage". Applied Environmental Microbiology 74.
^ Harbhajan Singh (2006-11-17). Mycoremediation: Fungal Bioremediation. p. 507.
^ "Fuel Ethanol Production: GSP Systems Biology Research". Genomic Science Program. U.S. Department of Energy Office of Science. Retrieved 28 November 2009.
^ Brat D, Boles E, Wiedemann B. (2009). "Saccharomyces cerevisiae"Functional expression of a bacterial xylose isomerase in . Applied and Environmental Microbiology 75 (8): 2304–2311.
^ Ho NW, Chen Z, Brainard AP. (1998). yeast capable of effective cofermentation of glucose and xylose"Saccharomyces"Genetically engineered . Applied and Environmental Microbiology 64 (5): 1852–1859.
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^ Smith A, Kraig B. (2013). The Oxford Encyclopedia of Food and Drink in America. Oxford University Press. p. 440.
^ Teoh AL, Heard G, Cox J. (2004). "Yeast ecology of Kombucha fermentation". International Journal of Food Microbiology 95 (2): 119–126.
^ de Oliveira Leite AM, Miguel MA, Peixoto RS, Rosado AS, Silva JT, Paschoalin VM. (2013). "Microbiological, technological and therapeutic properties of kefir: A natural probiotic beverage". Brazilian Journal of Microbiology 44 (2): 341–9.
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^ Dinleyici EC, Eren M, Ozen M, Yargic ZA, Vandenplas Y. (2012). "Effectiveness and safety of Saccharomyces boulardii for acute infectious diarrhea". Expert Opinion on Biological Therapy 12 (4): 395–410.
^ Johnson S, Maziade PJ, McFarland LV, Trick W, Donskey C, Currie B, Low DE, Goldstein EJ. (2012). "Is primary prevention of Clostridium difficile infection possible with specific probiotics?". International Journal of Infectious Diseases 16 (11): e786–92.
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^ McFarland LV. (2010). in adult patients"Saccharomyces boulardii"Systematic review and meta-analysis of . World Journal of Gastroenterology 16 (18): 2202–22.
^ Pedersen O, Andersen T, Christensen C. (2007). "CO2 in planted aquaria". The Aquatic Gardener 20 (3): 24–33.
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Bioaerosol
Ethanol fermentation
Mycosis (Fungal infection in animals)
Start point (yeast)
Zymology
Yeasts are able to grow in foods with a low pH (5.0 or lower) and in the presence of sugars, organic acids, and other easily metabolized carbon sources.[97] During their growth, yeasts metabolize some food components and produce metabolic end products. This causes the physical, chemical, and sensible properties of a food to change, and the food is spoiled.[98] The growth of yeast within food products is often seen on their surfaces, as in cheeses or meats, or by the fermentation of sugars in beverages, such as juices, and semiliquid products, such as syrups and jams.[97] The yeast of the Zygosaccharomyces genus have had a long history as spoilage yeasts within the food industry. This is mainly because these species can grow in the presence of high sucrose,ethanol, acetic acid, sorbic acid, benzoic acid, and sulphur dioxide concentrations,[61] representing some of the commonly used food preservation methods. Methylene blue is used to test for the presence of live yeast cells.[99] In oenology, the major spoilage yeast is Dekkera bruxellensis .
Yeasts of the Candida genus, another group of opportunistic pathogens, cause oral and vaginal infections in humans, known as candidiasis. Candida is commonly found as a commensal yeast in the mucous membranes of humans and other warm-blooded animals. However, sometimes these same strains can become pathogenic. The yeast cells sprout a hyphal outgrowth, which locally penetrates the mucosal membrane, causing irritation and shedding of the tissues.[94] The pathogenic yeasts of candidiasis in probable descending order of virulence for humans are: C. albicans, C. tropicalis, C. stellatoidea, C. glabrata, C. krusei, C. parapsilosis, C. guilliermondii, C. viswanathii, C. lusitaniae, and Rhodotorula mucilaginosa.[95] Candida glabrata is the second most common Candida pathogen after C. albicans, causing infections of the urogenital tract, and of the bloodstream (candidemia).[96]
Some species of yeast are opportunistic pathogens that can cause infection in people with compromised immune systems. Cryptococcus neoformans and Cryptococcus gattii are significant pathogens of immunocompromised people. They are the species primarily responsible for cryptococcosis, a fungal disease that occurs in about one million HIV/AIDS patients, causing over 600,000 deaths annually.[92] The cells of these yeast are surrounded by a rigid polysaccharide capsule, which helps to prevent them from being recognised and engulfed by white blood cells in the human body.[93]
A photomicrograph of Candida albicans showing hyphal outgrowth and other morphological characteristics
Pathogenic yeasts
Yeast extract is the common name for various forms of processed yeast products that are used as food additives or flavours. They are often used in the same way that monosodium glutamate (MSG) is used and, like MSG, often contain free glutamic acid.[91] The general method for making yeast extract for food products such as Vegemite and Marmite on a commercial scale is to add salt to a suspension of yeast, making the solution hypertonic, which leads to the cells' shrivelling up. This triggers autolysis, wherein the yeast's digestive enzymes break their own proteins down into simpler compounds, a process of self-destruction. The dying yeast cells are then heated to complete their breakdown, after which the husks (yeast with thick cell walls that would give poor texture) are separated. Yeast autolysates are used in Vegemite and Promite (Australia); Marmite, Bovril and Oxo (the United Kingdom, Republic of Ireland and South Africa); and Cenovis (Switzerland).
Marmite and Vegemite, products made from yeast extract
[90] It was the sixth eukaryotic genome sequenced and consists of 13.8 million base pairs. As of 2012, over 30 yeast species have had their genomes sequenced and published.[89][88], which was completed in 2002.Schizosaccharomyces pombe The second yeast species to have its genome sequenced was [87] was announced to be the first eukaryote to have its S. cerevisiae On 24 April 1996,
Several yeasts, in particular S. cerevisiae, have been widely used in genetics and cell biology, largely because S. cerevisiae is a simple eukaryotic cell, serving as a model for all eukaryotes, including humans, for the study of fundamental cellular processes such as the cell cycle, DNA replication, recombination, cell division, and metabolism. Also, yeasts are easily manipulated and cultured in the laboratory, which has allowed for the development of powerful standard techniques, such as yeast two-hybrid, synthetic genetic array analysis, and tetrad analysis. Many proteins important in human biology were first discovered by studying their homologues in yeast; these proteins include cell cycle proteins, signaling proteins, and protein-processing enzymes.
Diagram showing a yeast cell
Several recipes for homemade CO2 are available, but they are variations of the basic recipe: Baker's yeast, with sugar, baking soda, and water, are added to a plastic bottle. A few drops of vegetable oil at the start reduces surface tension and speeds the release of CO2. This will produce CO2 for about two or three weeks; the use of a bubble counter determines production. The CO2 is injected in the aquarium through a narrow hose and released through a diffuser that helps dissolve the gas in the water. The CO2 is used by plants in the photosynthesis process.
Yeast is often used by aquarium hobbyists to generate carbon dioxide (CO2) to nourish plants in planted aquaria.[85] A homemade setup is widely used as a cheap and simple alternative to pressurized CO2 systems. While not as effective as these, the homemade setup is considerably cheaper for less-demanding hobbyists.
Aquarium hobby
Some probiotic supplements use the yeast S. boulardii to maintain and restore the natural flora in the gastrointestinal tract. S. boulardii has been shown to reduce the symptoms of acute diarrhea,[81] reduce the chance of infection by Clostridium difficile,[82] reduce bowel movements in diarrhea-predominant IBS patients,[83] and reduce the incidence of antibiotic-, traveler's-, and HIV/AIDS-associated diarrheas.[84]
Nutritional yeast has a nutty, cheesy flavor that makes it popular as an ingredient in cheese substitutes. It is often used by vegans in place of Parmesan cheese. Another popular use is as a topping for popcorn. It can also be used in mashed and fried potatoes, as well as in scrambled eggs. It comes in the form of flakes, or as a yellow powder similar in texture to cornmeal, and can be found in the bulk aisle of most natural food stores. In Australia, it is sometimes sold as "savory yeast flakes". Though "nutritional yeast" usually refers to commercial products, inadequately fed prisoners have used "home-grown" yeast to prevent vitamin deficiency.[80]
Yeast is used in nutritional supplements popular with health-conscious individuals and those following vegan diets. It is often referred to as "nutritional yeast" when sold as a dietary supplement. Nutritional yeast is a deactivated yeast, usually S. cerevisiae. It is an excellent source of protein and vitamins, especially the B-complex vitamins, as well as other minerals and cofactors required for growth. It is also naturally low in fat and sodium. Contrary to some claims, it contains little or no vitamin B12.[48] Some brands of nutritional yeast, though not all, are fortified with vitamin B12, which is produced separately by bacteria.
Root beer and other sweet carbonated beverages can be produced using the same methods as beer, except the fermentation is stopped sooner, producing carbon dioxide, but only trace amounts of alcohol, and a significant amount of sugar is left in the drink. Kvass, a fermented drink made from rye, is popular in Eastern Europe; it has a recognizable, but low alcoholic content.[77] Yeast in symbiosis with acetic acid bacteria is used in the preparation of kombucha, a fermented sweetened tea. Species of yeasts found in the tea can vary, and may include: Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii and Zygosaccharomyces bailii.[78] Kombucha is a popular beverage in Eastern Europe and some former Soviet republics under the name chajnyj grib (Чайный гриб), which means "tea mushroom". Kefir and kumis are made by fermenting milk with yeast and bacteria.[79]
A kombucha culture fermenting in a jar
Nonalcoholic beverages
Saccharomyces yeasts have been genetically engineered to ferment xylose, one of the major fermentable sugars present in cellulosic biomasses, such as agriculture residues, paper wastes, and wood chips.[74][75] Such a development means ethanol can be efficiently produced from more inexpensive feedstocks, making cellulosic ethanol fuel a more competitively priced alternative to gasoline fuels.[76]
The ability of yeast to convert sugar into ethanol has been harnessed by the biotechnology industry to produce ethanol fuel. The process starts by milling a feedstock, such as sugar cane, field corn, or other cereal grains, and then adding dilute sulfuric acid, or fungal alpha amylase enzymes, to break down the starches into complex sugars. A glucoamylase is then added to break the complex sugars down into simple sugars. After this, yeasts are added to convert the simple sugars to ethanol, which is then distilled off to obtain ethanol up to 96% in purity.[73]
Industrial ethanol production
Some yeasts can find potential application in the field of bioremediation. One such yeast, Yarrowia lipolytica, is known to degrade palm oil mill effluent,[65] TNT (an explosive material),[66] and other hydrocarbons, such as alkanes, fatty acids, fats and oils.[67] It can also tolerate high concentrations of salt and heavy metals,[68] and is being investigated for its potential as a heavy metal biosorbent.[69] Saccharomyces cerevisiae has potential to bioremediate toxic pollutants like arsenic from industrial effluent.[70] Bronze statues are known to be degraded by certain species of yeast.[71] Different yeasts from Brazilian gold mines bioaccumulate free and complexed silver ions.[72]
When yeast is used for making bread, it is mixed with flour, salt, and warm water or milk. The dough is kneaded until it is smooth, and then left to rise, sometimes until it has doubled in size. Some bread doughs are knocked back after one rising and left to rise again. A longer rising time gives a better flavour, but the yeast can fail to raise the bread in the final stages if it is left for too long initially. The dough is then shaped into loaves, left to rise until it is the correct size, and then baked. Bread machine recipes usually call for dried yeast; however, a (wet) sourdough starter can also work.
Today, there are several retailers of baker's yeast; one of the best-known in North America is Fleischmann's Yeast, which was developed in 1868. During World War II, Fleischmann's developed a granulated active dry yeast which did not require refrigeration, had a longer shelf life than fresh yeast, and rose twice as fast. Baker's yeast is also sold as a fresh yeast compressed into a square "cake". This form perishes quickly, so must be used soon after production. A weak solution of water and sugar can be used to determine whether yeast is expired. In the solution, active yeast will foam and bubble as it ferments the sugar into ethanol and carbon dioxide. Some recipes refer to this as proofing the yeast, as it "proves" (tests) the viability of the yeast before the other ingredients are added. When using a sourdough starter, flour and water are added instead of sugar; this is referred to as proofing the sponge.
Active dried yeast, a granulated form in which yeast is commercially sold
It is not known when yeast was first used to bake bread. The first records that show this use came from Ancient Egypt.[5] Researchers speculate a mixture of flour meal and water was left longer than usual on a warm day and the yeasts that occur in natural contaminants of the flour caused it to ferment before baking. The resulting bread would have been lighter and tastier than the normal flat, hard cake.
A block of compressed fresh yeast
Yeast, the most common one being S. cerevisiae, is used in baking as a leavening agent, where it converts the food/fermentable sugars present in dough into the gas carbon dioxide. This causes the dough to expand or rise as gas forms pockets or bubbles. When the dough is baked, the yeast dies and the air pockets "set", giving the baked product a soft and spongy texture. The use of potatoes, water from potato boiling, eggs, or sugar in a bread dough accelerates the growth of yeasts. Most yeasts used in baking are of the same species common in alcoholic fermentation. In addition, Saccharomyces exiguus (also known as S. minor), a wild yeast found on plants, fruits, and grains, is occasionally used for baking. In breadmaking, the yeast initially respires aerobically, producing carbon dioxide and water. When the oxygen is depleted, fermentation begins, producing ethanol as a waste product; however, this evaporates during baking.[64]
Researchers from University of British Columbia, Canada, have found a new strain of yeast that has reduced amines. The amines in red wine and Chardonnay produce off-flavors and cause headaches and hypertension in some people. About 30% of people are sensitive to biogenic amines, such as histamines.[63]
The growth of some yeasts, such as Zygosaccharomyces and Brettanomyces, in wine can result in wine faults and subsequent spoilage.[61] Brettanomyces produces an array of metabolites when growing in wine, some of which are volatile phenolic compounds. Together, these compounds are often referred to as "Brettanomyces character", and are often described as "antiseptic" or "barnyard" type aromas. Brettanomyces is a significant contributor to wine faults within the wine industry.[62]
Most added wine yeasts are strains of S. cerevisiae, though not all strains of the species are suitable.[57] Different S. cerevisiae yeast strains have differing physiological and fermentative properties, therefore the actual strain of yeast selected can have a direct impact on the finished wine.[58] Significant research has been undertaken into the development of novel wine yeast strains that produce atypical flavour profiles or increased complexity in wines.[59][60]
Yeast is used in winemaking, where it converts the sugars present in grape juice (must) into ethanol. Yeast is normally already present on grape skins. Fermentation can be done with this endogenous "wild yeast,"[56] but this procedure gives unpredictable results, which depend upon the exact types of yeast species present. For this reason, a pure yeast culture is usually added to the must; this yeast quickly dominates the fermentation. The wild yeasts are repressed, which ensures a reliable and predictable fermentation.[57]
Auto-brewery syndrome is a rare medical condition where the stomach produces brewer's yeast that breaks down starches into ethanol, which enters the blood stream.[54][55]
Dekkera/Brettanomyces is a genus of yeast known for its important role in the production of 'Lambic' and specialty sour ales, along with the secondary conditioning of a particular Belgian Trappist beer.[49] The taxonomy of the genus Brettanomyces has been debated since its early discovery and has seen many reclassifications over the years. Early classification was based on a few species that reproduced asexually (anamorph form) through multipolar budding.[50] Shortly after, the formation of ascospores was observed and the genus Dekkera, which reproduces sexually (teleomorph form), was introduced as part of the taxonomy.[51] The current taxonomy includes five species within the genera of Dekkera/Brettanomyces. Those are the anamorphs Brettanomyces bruxellensis, Brettanomyces anomalus, Brettanomyces custersianus, Brettanomyces naardenensis, and Brettanomyces nanus, with teleomorphs existing for the first two species, Dekkera bruxellensis and Dekkera anomala.[52] The distinction between Dekkera and Brettanomyces is arguable, with Oelofse et al. (2008) citing Loureiro and Malfeito-Ferreira from 2006 when they affirmed that current molecular DNA detection techniques have uncovered no variance between the anamorph and teleomorph states. Over the past decade, Brettanomyces spp. have seen an increasing use in the craft-brewing sector of the industry, with a handful of breweries having produced beers that were primarily fermented with pure cultures of Brettanomyces spp. This has occurred out of experimentation, as very little information exists regarding pure culture fermentative capabilities and the aromatic compounds produced by various strains. Dekkera/Brettanomyces spp. have been the subjects of numerous studies conducted over the past century, although a majority of the recent research has focused on enhancing the knowledge of the wine industry. Recent research on eight Brettanomyces strains available in the brewing industry focused on strain-specific fermentations and identified the major compounds produced during pure culture anaerobic fermentation in wort.[53]
The most common top-cropping brewer's yeast, S. cerevisiae, is the same species as the common baking yeast.[47] Brewer's yeast is also very rich in essential minerals and the B vitamins (except B12).[48] However, baking and brewing yeasts typically belong to different strains, cultivated to favour different characteristics: baking yeast strains are more aggressive, to carbonate dough in the shortest amount of time possible; brewing yeast strains act slower but tend to produce fewer off-flavours and tolerate higher alcohol concentrations (with some strains, up to 22%).
Decades ago, taxonomists reclassified S. carlsbergensis (uvarum) as a member of S. cerevisiae, noting that the only distinct difference between the two is metabolic. Lager strains of S. cerevisiae secrete an enzyme called melibiase, allowing them to hydrolyse melibiose, a disaccharide, into more fermentable monosaccharides. Top- and bottom-cropping and cold- and warm-fermenting distinctions are largely generalizations used by laypersons to communicate to the general public.[46]
Brewing yeasts may be classed as "top-cropping" (or "top-fermenting") and "bottom-cropping" (or "bottom-fermenting").[44] Top-cropping yeasts are so called because they form a foam at the top of the wort during fermentation. An example of a top-cropping yeast is Saccharomyces cerevisiae, sometimes called an "ale yeast".[45] Bottom-cropping yeasts are typically used to produce lager-type beers, though they can also produce ale-type beers. These yeasts ferment well at low temperatures. An example of bottom-cropping yeast is Saccharomyces pastorianus, formerly known as S. carlsbergensis.
Beer being fermented by brewer's yeast
Alcoholic beverages are defined as beverages that contain ethanol (C2H5OH). This ethanol is almost always produced by fermentation – the metabolism of carbohydrates by certain species of yeasts under anaerobic or low-oxygen conditions. Beverages such as mead, wine, beer, or distilled spirits all use yeast at some stage of their production. A distilled beverage is a beverage containing ethanol that has been purified by distillation. Carbohydrate-containing plant material is fermented by yeast, producing a dilute solution of ethanol in the process. Spirits such as whiskey and rum are prepared by distilling these dilute solutions of ethanol. Components other than ethanol are collected in the condensate, including water, esters, and other alcohols, which (in addition to that provided by the oak in which it is aged) account for the flavour of the beverage.
The useful physiological properties of yeast have led to their use in the field of genetics and cell biology.[43]
Some pucciniomycete yeasts, in particular species of Sporidiobolus and Sporobolomyces, produce aerially dispersed, asexual ballistoconidia.[41]
The haploid fission yeast Schizosaccharomyces pombe is a facultative sexual microorganism that can undergo mating when nutrients are limiting.[33] Exposure of S. pombe to hydrogen peroxide, an agent that causes oxidative stress leading to oxidative DNA damage, strongly induces mating and the formation of meiotic spores.[34] The budding yeast Saccharomyces cerevisiae reproduces by mitosis as diploid cells when nutrients are abundant, but when starved, this yeast undergoes meiosis to form haploid spores.[35] Haploid cells may then reproduce asexually by mitosis. Katz Ezov et al.[36] presented evidence that in natural S. cerevisiae populations clonal reproduction and selfing (in the form of intratetrad mating) predominate. In nature, mating of haploid cells to form diploid cells is most often between members of the same clonal population and out-crossing is uncommon.[37] Analysis of the ancestry of natural S.cerevisiae strains led to the conclusion that out-crossing occurs only about once every 50,000 cell divisions.[37] These observations suggest that the possible long term benefits of outcrossing (e.g. generation of diversity) are likely to be insufficient for generally maintaining sex from one generation to the next.[38] Rather, a short term benefit, such as recombinational repair during meiosis,[39][40] may be the key to the maintenance of sex in S. cerevisiae.
In general, under high-stress conditions such as nutrient starvation, haploid cells will die; under the same conditions, however, diploid cells can undergo sporulation, entering sexual reproduction (meiosis) and producing a variety of haploid spores, which can go on to mate (conjugate), reforming the diploid.[32]
Yeasts, like all fungi, may have asexual and sexual reproductive cycles. The most common mode of vegetative growth in yeast is asexual reproduction by budding.[30] Here, a small bud (also known as a bleb), or daughter cell, is formed on the parent cell. The nucleus of the parent cell splits into a daughter nucleus and migrates into the daughter cell. The bud continues to grow until it separates from the parent cell, forming a new cell.[31] The daughter cell produced during the budding process is generally smaller than the mother cell. Some yeasts, including Schizosaccharomyces pombe, reproduce by fission instead of budding,[30] thereby creating two identically sized daughter cells.
The yeast cell's life cycle:
1. Budding
2. Conjugation
3. Spore
Certain strains of some species of yeasts produce proteins called yeast killer toxins that allow them to eliminate competing strains. (See main article on killer yeast.) This can cause problems for winemaking but could potentially also be used to advantage by using killer toxin-producing strains to make the wine. Yeast killer toxins may also have medical applications in treating yeast infections (see "Pathogenic yeasts" section below).
[29] of the fungus and a bacterium that kills the parasite. The yeast has a negative effect on the bacteria that normally produce antibiotics to kill the parasite, so may affect the ants' health by allowing the parasite to spread.parasite, a fungal mutualistic fungus, their ants has been recorded as a partner in a complex relationship between black yeast A [28][22] An Indian study of seven
[26][25] and even deep-sea environments host an array of yeasts.[24] of mammals and some insectsgut flora Yeasts are also present in the [23].skin flora, have been found living in between people's toes as part of their Trichosporon cutaneum and Torulopsis, Rhodotorula rubra, Candida albicans Yeasts, including [22] Yeasts are very common in the environment, and are often isolated from sugar-rich materials. Examples include naturally occurring yeasts on the skins of fruits and berries (such as grapes, apples, or
The appearance of a white, thready yeast, commonly known as kahm yeast, is often a byproduct of the lactofermentation (or pickling) of certain vegetables, usually the result of exposure to air. Although harmless, it can give pickled vegetables a bad flavor and must be removed regularly during fermentation.[19]
In general, yeasts are grown in the laboratory on solid growth media or in liquid broths. Common media used for the cultivation of yeasts include potato dextrose agar or potato dextrose broth, Wallerstein Laboratories nutrient agar, yeast peptone dextrose agar, and yeast mould agar or broth. Home brewers who cultivate yeast frequently use dried malt extract and agar as a solid growth medium. The antibiotic cycloheximide is sometimes added to yeast growth media to inhibit the growth of Saccharomyces yeasts and select for wild/indigenous yeast species. This will change the yeast process.
Yeasts vary in what temperature range they grow best. For example, Leucosporidium frigidum grows at −2 to 20 °C (28 to 68 °F), Saccharomyces telluris at 5 to 35 °C (41 to 95 °F), and Candida slooffi at 28 to 45 °C (82 to 113 °F).[18] The cells can survive freezing under certain conditions, with viability decreasing over time.
Yeasts are cellular respiration (obligate aerobes) or are anaerobic, but also have aerobic methods of energy production (facultative anaerobes). Unlike bacteria, no known yeast species grow only anaerobically (obligate anaerobes). Yeasts grow best in a neutral or slightly acidic pH environment.
Nutrition and growth
By the late 18th century, two yeast strains used in brewing had been identified: Saccharomyces cerevisiae (top-fermenting yeast) and S. carlsbergensis (bottom-fermenting yeast). S. cerevisiae has been sold commercially by the Dutch for bread-making since 1780; while, around 1800, the Germans started producing S. cerevisiae in the form of cream. In 1825, a method was developed to remove the liquid so the yeast could be prepared as solid blocks.[14] The industrial production of yeast blocks was enhanced by the introduction of the filter press in 1867. In 1872, Baron Max de Springer developed a manufacturing process to create granulated yeast, a technique that was used until the first World War.[15] In the United States, naturally occurring airborne yeasts were used almost exclusively until commercial yeast was marketed at the Centennial Exposition in 1876 in Philadelphia, where Charles L. Fleischmann exhibited the product and a process to use it, as well as serving the resultant baked bread.[16]
". Pasteur effect could be increased, but fermentation was inhibited – an observation later called the "cell growth Pasteur showed that by bubbling oxygen into the yeast broth, [13][11]" that alcoholic fermentation was conducted by living yeasts and not by a chemical catalyst.Mémoire sur la fermentation alcoolique proved in the paper "Louis Pasteur In 1857, French microbiologist [12] The word "yeast" comes from
Nutrition and growth 2
Reproduction 4
Uses 5
Alcoholic beverages 5.1
Beer 5.1.1
Wine 5.1.2
Baking 5.2
Bioremediation 5.3
Industrial ethanol production 5.4
Nonalcoholic beverages 5.5
Nutritional supplements 5.6
Probiotics 5.7
Aquarium hobby 5.8
Yeast extract 5.10
Pathogenic yeasts 6
Food spoilage 7
Cited texts 9.1
Yeasts do not form a single taxonomic or phylogenetic grouping. The term "yeast" is often taken as a synonym for Saccharomyces cerevisiae,[8] but the phylogenetic diversity of yeasts is shown by their placement in two separate phyla: the Ascomycota and the Basidiomycota. The budding yeasts ("true yeasts") are classified in the order Saccharomycetales.[9]
industry. biofuel for the ethanol and produce [7],microbial fuel cells in humans. Yeasts have recently been used to generate electricity in infections and can cause opportunistic pathogens, are Candida albicans Other species of yeasts, such as [6]
Internet, Peer review, World Wide Web, Roarmap, Open source
Water, Food, Wheat, Flour, Eucharist
Amoebozoa, Bacteria, Rhizaria, Animal, Fungus
Chytridiomycota, Devonian, Glomeromycota, Ascomycota, Biology
Basidiomycota, Fungus, Ascocarp, Sordariomycetes, Glomeromycota
Glossary of winemaking terms
Winemaking, Wine, Rosé, Viticulture, Alcohol
Bacteria, Yogurt, Sugar, Yeast, Milk
Puff Puff (food)
Water, Doughnut, Sugar, Butter, Flour
Signal recognition particle RNA
Bacteria, Protein, Rna, Archaea, Species
Bacteria, Culture, Martin Luther, Bread, Methane


We will be having the Area IV NADONA Meeting on September 14, 2017 from 9:30 am – 11:30 am at the Colonial Kitchen on Drake Road in Kalamazoo.
Michael Goldsmith from Behavioral Care Solutions will be presenting on Non-Pharmacological Approaches to Behavioral Management.
Hope you will be able to join us for a great educational breakfast & networking.


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Designed in-house, every item in the collection is made from 100% certified organic cotton, and features limited-edition Sea Shepherd graphics. We've also applied the Cold Patch Batch Dye process where possible, which uses less water, salt and chemicals. The shirts even have buttons made from coconuts!
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"We're so proud to partner with Cotton On for this collection. It's exciting that through this partnership Sea Shepherd's vital marine conservation work will be introduced to a whole new audience. The proceeds from this collection will support a number of our direct action campaigns globally."
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Sea Shepherd is a non-profit conservation organisation that takes direct action against illegal activities that threaten the biodiversity of our seas. They work to safeguard our oceanic ecosystems and ensure their survival for future generations.
Sea Shepherd is made up of passionate volunteers from around the world that crew their ships to stop illegal fishing, confront poachers and remove ghostnets from the ocean. They also participate in land-based campaigns to clean up our beaches, and educate the public about Sea Shepherd's mission.
Learn more about how you can get involved here.
Ways to save our seas
Illegal fishing is endangering the marine ecosystem
Up to 20% of the global catch of fish is caught illegally¹. Masses of vulnerable species including sharks, turtles and whales, are being killed by destructive fishing methods every day.
Many vessels use illegal gear such as banned gillnets or destructive bottom trawling methods. With up to 90% of global fish stocks fully exploited, overexploited or depleted², illegal fishing has become one of the biggest threats to our oceans.
Demand traceability for your food to ensure that you're not supporting Illegal, unregulated and unreported fishing.
Try out a plant-based diet
Join the movement to end illegal fishing and get involved with Sea Shepherd's work.
Try plant-based sources of omega 3 like chia seeds, hemp seeds, flax seeds & even brussels sprouts.
Exclude and/or reduce your pet's fish intake in favour of alternative protein sources.
Plastic waste is polluting our oceans and threatening marine wildlife
Over 12 million tonnes of plastic ends up in the ocean³ each year. For marine life, this means surviving each day is relentless with at least 800 species impacted by marine debris worldwide⁴. Dolphins and whales often get tangled and can drown in discarded fishing nets. Seabirds and turtles can choke on plastic straws, bottles and packaging. But it's not too late to stop the tide of plastic in the ocean. Every piece counts.
Avoid single-use plastic and choose reusable alternatives.
Remember to always reduce, reuse, recycle, recover, repair & rehome.
Get involved in your local beach clean-up days.
Stop microplastics from entering our oceans by using microfibre washing bags.
Support Sea Shepherd in the fight to remove ghostnets from the ocean.
Climate change is causing water temperatures and sea levels to rise
Over half of the oxygen in the atmosphere comes from the ocean⁵, which means our planet literally depends on it. The ocean is like a giant carbon sponge, absorbing all the excess carbon from the atmosphere. Since the start of the industrial revolution, the ocean has absorbed almost half of all our carbon dioxide emissions⁶.
As we continue to burn more fossil fuels, the ocean is forced to absorb more carbon dioxide. This is causing water temperatures to rapidly rise and altering the basic chemistry of the ocean. From mass coral bleaching to marine habitats becoming too hot for many species to survive, this is devastating the biodiversity of our oceans. But, there is still hope, and with collective action we can make a big impact in the effort to fight climate change.
Walk, cycle or take public transport whenever you can.
Invest in energy-efficient appliances. Look for the Energy Star label!
Save water by taking shorter showers and turning off taps. It takes a lot of energy to pump, heat and treat your water.
Reduce food waste. Buy and cook only what you need or freeze for later. Always store your food properly.
Choose companies that support renewable energy or have a climate action plan.
¹ https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0004570
² https://www.weforum.org/agenda/2018/07/fish-stocks-are-used-up-fisheries-subsidies-must-stop/
³ https://www.science.org/doi/10.1126/science.1260352
⁴ https://news.un.org/en/story/2016/12/547032-new-un-report-finds-marine-debris-harming-more-800-species-costing-countries
⁵ https://oceanservice.noaa.gov/facts/why-care-about-ocean.html
⁶ https://www.un.org/depts/los/global_reporting/WOA_RPROC/Chapter_05.pdf
Sea Shepherd is an international, non-profit marine conservation organization that campaigns to protect the world's ocean. Since 1977, Sea Shepherd has used innovative direct action tactics to defend, conserve and protect the delicately-balanced biodiversity of our seas and enforce international conservation laws.
Why is Cotton On supporting Sea Shepherd?
We believe that without collective change, no change matters. We support the work that Sea Shepherd is doing to protect the oceans, and fight for the wildlife within it. We hope this campaign will both raise funds so they can continue their work, but will also inspire our team and community to step up and take action so we can all do our part in protecting our oceans.
What will the 10% proceeds go towards?
10% of proceeds from this collection will go towards the protection and conservation of endangered marine wildlife across the globe, and will help to stop illegal, unreported and unregulated fishing in our oceans. Our oceans and marine life are in crisis. Threatened by overfishing, plastic waste and pollution.
What efforts have you made to make this range more sustainable?
We are proud to have partnered with Sea Shepherd on a responsibly sourced and produced collection. Designed in-house, every item in the collection is made from 100% certified organic cotton, and features limited-edition Sea Shepherd graphics. We've also applied the Cold Patch Batch Dye process where possible, which uses less water, salt and chemicals. The shirts even have buttons made from coconuts! All packaging has been developed from certified recycled materials that can be recycled again post use. Find out more about our sustainability commitments here.
Are there other ways I can get involved directly with the work that Sea Shepherd is doing?
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Sign up as a Sea Shepherd volunteer
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othello as an outsider essay
Inability to control his feelings and emotions cinches him, specifically in relations with Desdemona, Iago, and other characters of the play. Othello becomes an outsider and a foreigner due to lack of experience in human relations and communication. Subsequently, Othello is to be held prison and will await trial. essay othello race Because the hero of the play is an outsider, a Moor, we have an idea how blacks were regarded in England, in Elizabethan times. According to Iago, Othello has passed him over for the position of lieutenant (or second in ... 'Outsider' Status of Othello. In the play Othello, Shakespeare expresses the culture outsider, Othello himself in this instance. Othello may have the power of manly courage but Iago has a deep understanding of human minds and that knowledge is the power with which he man… Sorry, but copying text is forbidden on this website. ...Commentary on Othello Act 5, Scene 2 Lines #338-356 Within Act 5, Scene 2 of the Shakespearian play Othello, Lodovico tells Othello he is to lose command and Cassio will become the governor of Cyrpus instead. How is the concept of the outsider represented in Othello? As a moor. As a character, Othello is so compelling because he demonstrates the fundamental pain of being an outsider. Othello is a tragic hero because of his tragic flaw. Free Essay Outsider - Othello In: English and Literature Submitted By ministryofmars Words 1080 Pages 5. Othello's race and status as an outsider also seems to fuel this rage, as well as the rumor that Othello has slept with Iago's wife, Emilia. Othello is an outsider in a closed society, to what extent does the opening act support this opinion? "Othello as the Outsider." Unfortunately, your browser is too old to work on this site. By clicking "SEND", you agree to our terms of service and privacy policy. Shakespeare, William. Othello becomes an outsider and a foreigner due to lack of experience in human relations and communication. With the regard to the possibilities of the text and the context, Othello is endowed with a so called counter text and counter language with the help of which he is forced to explore himself and surrounding world (Rao 55). July 7, 2020. https://ivypanda.com/essays/othello-as-the-outsider/. The false reputations gained in the army still blind his ambitions any display of disdain and negligence toward him is perceived furiously. You can use them for inspiration, an insight into a particular topic, a handy source of reference, or even just as a template of a certain type of paper. Othello as an Outsider in Human Relations. Characters are what bring the story to life. Despite Brabantio's prejudice remarks against Othello, he still manages to claim back his authority with the power of his speech and love for Desdemona. This essay discusses the play Othello by William Shakespeare. Example of technical writing essay about yourself, uncle tom's cabin reflective essay satellite essay in english dissertation ideas for educational psychology essay about sea turtles, pay to have someone write your essay. The hero looks different in the society where moral and ethical standards deviate considerably from his personal ideas about life and relationships. As a character, Othello is so compelling because he demonstrates the fundamental pain of being an outsider. (2020) 'Othello as the Outsider'. How is the concept of the outsider represented in Othello? Again using animal imagery to depict Othello and his race, Iago says to Brabantio that he will have his "nephews neigh… coursers for cousins, and jennets for germans." In predicting that any of Othello's offspring will be subhuman, Iago again suggests the extent at which Othello does not fit in with society. Besides, the paper expounds on racism, discrimination, and attitude towards black skin in Europe during the era of this play. This is not an example of the work written by professional essay writers. Inability to control his feelings and emotions cinches him, specifically in relations with Desdemona, Iago, and other characters of the play. Finally, Shakespeare uses Othello himself to outline the many disparities in both his upbringing and life experiences to further portray the idea of Othello as an outsider. He is unaware of the conversations and relationships that are taking place between other characters such as Desdemona and Cassio. Othello becomes an outsider and a foreigner due to lack of experience in human relations and communication. Despite his enormous attempts to gain respect, his military and respectful position in the army still keeps him far away from being recognized and accepted. Discuss the role that race plays in Shakespeare's portrayal of Othello. In the case of Shakespeare's Othello the outsider from humanity would be Iago for he truly stands out from the rest of society. Clingman, Stephen. The play Othello by William Shakespeare discloses very complicated topics and one of them relates to the representation of Othello as the outsider as a foreigner who fails to be recognized by the Venetian society. Essay titles for video games essay introduction checker, how to deal with natural disasters in india essay. Hence, Othello – Iago and Othello – Desdemona can be regarded as dichotomies that should be interpreted outside the marginal meaning and apart from prevalence of a signifier and signified. He is accepted as a leader in society and as a great military man, but … Racism in Othello Racism seems to be a big concern in Shakespeare's tragic play, Othello. UK: Oxford University Press, 2009. Othello Outsider Essay Our writers will create an original "Othello and Society" essay for you Create order A brave soldier from Africa and […]. We utilize security vendors that protect and ensure the integrity of our platform while keeping your private information safe. Othello as A Tragedy of Outsiders The most obvious way of being an outsider in Othello is through being a foreigner, and a non-Venetian. Cookies Policy, This essay on Othello as the Outsider was written and submitted by your fellow student. Your privacy is extremely important to us. William Shakespeare's Othello. of … Based on the tale 'Un Capitano Moro' (The Moorish Captain) by Giovanni Cinthio, Othello was written during the epoch of 1603 Sample Essay Othello. Therefore, his alienation and estrangement from the white world is expressed through societal attitude, Othello lack of communication and failure to establish norm human relationships, and the contextual and linguistic peculiarities of the play. He plays on different characters and their emotions towards Othello, as well as descriptions afforded Othello to assist in the depiction of the man as an outsider. Bloom, Harold . He is demonized by the European society because of his fixed ideas, racial and cultural differences. Premium Essay Othello Is an Outsider in a Closed Society In: English and Literature Submitted By jcbhrrsn Words 1345 Pages 6. Example of technical writing essay about yourself, uncle tom's cabin reflective essay satellite essay in english dissertation ideas for educational psychology essay about sea turtles, pay to have someone write your essay. Postcolonial Theory and Literature. Such position leaves Othello with two options only: he can either recognize his blackness in the face of his counters or internalize this feature which makes him resort to self-loathing. Because the hero of the play is an outsider, a Moor, we have an idea how blacks were regarded in England, in Elizabethan times. Racism in Othello Racism seems to be a big concern in Shakespeare's tragic play, Othello. Even those who consider him as a peer, particularly Desdemona and Brabanzio, are still attracted and bewildered by his exotic features. Premium Essay Othello Is an Outsider in a Closed Society In: English and Literature Submitted By jcbhrrsn Words 1345 Pages 6. Osei is a new boy, the Ghanaian son of a diplomat and has earned the title of 'Dee's boyfriend'. Shakespeare explores the concept of the relationship of an outsider to society in Othello in a number of different ways. Othello is a fictional character in Shakespeare book who reflects a lot of qualities that a leader should have. Shakespeare uses Othello, a black army general, to explore the relationship of an outsider in high Venetian society using a … Othello as A Tragedy of Outsiders The most obvious way of being an outsider in Othello is through being a foreigner, and a non-Venetian. Therefore, the murder was the act of liberation from the bounds of love and passion, which prevented him from struggling with his repulsive nature. Othello Essay From a man with a admiring and worthy nature, Othello is transformed into a frenzied, blathering, and illogical monster. Othello and Cassio are both outsiders in this sense, Othello is a black man, a "Moor", and Cassio is a "Florentine". Othello outsider essay rating. Taking into consideration the structure of the play and its narration, it is possible to assume that Othello is antagonistically presented through his language and communication. Evaluating Othello as the outsider from the linguistic and contextual point of view is also possible. Characters such as Desdemona, Brabantio, and Othello are analyzed in terms of racism and ignorance. Othello: The Outsider (Acts 1 and 2) It is without a doubt that Shakespeare chooses to expound on the concept of the outsider in the first two acts of the play because this concept or theme will be of paramount importance especially in the later parts of the play. Your Answer Is Very Helpful For UsThank You A Lot! appeared first on Essay Quoll. Othello's character is black and Desdemona's is white, which poses some problems for them both. Othello: A Contextual History. Get access to our huge, continuously updated knowledge base. The first thing you need to do before starting to write an essay is to find a good topic – that's why this post is the most helpful for you. We'll occasionally send you account related and promo emails. Although some use it and mean no harm, when said by the likes of Iago and Brabantio, "the Moor," turns into a racist slur, deliberately used to undermine and ostracize Othello from society. Pride is also one of Othello's weaknesses; for him, his wife's alleged affair confounds his belief that he is a lesser man, that he cannot live up to her expectations and her position in society; her need for a conventional white man is a. Othello is an outsider who is intelligent and confident in military matters but socially insecure. Discuss the role that race plays in Shakespeare's portrayal of Othello. The post Explain how Othello is an outsider in Venice and why it makes him a tragic character. However, by justifying his origin, Othello subconsciously acknowledges that his an outcast of this society and there is a considerable gap between his wild and irrational world and between superior and aristocratic Venetian society: "Haply, for I am black,/ And have not those soft parts of conversation,/ that chamberers have, or for I am declin'd into the vale of years (yet that's not much), She's gone" (Shakespeare 438). Betrayal, thus, means the loss of reputation and, at a deeper level, his anguish and rage is caused by the identification of himself via his affection for Desdemona. Based on the tale 'Un Capitano Moro' (The Moorish Captain) by Giovanni Cinthio, Othello was written during the epoch of 1603 Sample Essay Othello. According to Iago, Othello has passed him over for the position of lieutenant (or second in ... 'Outsider' Status of Othello. US: Penguin, 1994. If you need this or any other sample, we can send it to you via email. Compelling characters are what keep the story alive. The database is updated daily, so anyone can easily find a relevant essay example. Although the story does not have a good ending, it's amazing how the malicious Iago calls Othello to his bed. Outcasts him from other Venetians manner of communicating outcasts him from the race of the conversations and.... Venice brings upon many insecurities one gets to see how power can reside two... Of racism and ignorance his racial distinctions to justify his actions and deeds ideas about life and relationships, expresses! Advantages of his fixed ideas, racial and cultural differences helpful students manner... Racism also determines how Othello perceives himself as a peer, particularly Desdemona and Brabanzio, are still and! The integrity of our platform while keeping your private information safe sought-after girl in the play,. Also provides reasons from being alienating from the ideal world, the of! 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News, Technology,
Ford is saying goodbye to cars and hello to batteries
Ford made waves recently when it announced it would stop producing cars (except for the iconic Mustang) — in favor of SUVs, trucks and other large vehicles — for the United States. It wasn't a big surprise and if anything it was expected since SUV and truck sales are growing while car sales plummet. But there's another big change going on at Ford: the move to electrification.
"With (Ford CEO Jim) Hackett, we're all in. We're going to be bigger and we want to change the process," Ted Cannis, Ford's global director of battery electric vehicles, said during a recent interview with Engadget. The automaker is adjusting to a rapidly changing automotive world. That means dropping vehicles that no longer sell (cars) and making sure that its lineup is electrified.
Moving away from cars and simultaneously going electric may seem counterintuitive (it takes more energy to move all that extra weight), but SUVs and trucks offer more battery space and consumers have voted with their pocketbooks that they want the room these bigger vehicles provide.
According to Cannis, the move to electrification is also driven by consumers, thanks to advancements in EV technology. "When it was compliance cars, there's nothing wrong with Ford Focus Electric. It's executed well. But, it's not too exciting," he said.
Those days are over (or at least coming to an end). Instead, in his view, adding a battery to a car should make it better for drivers. "Let's make them awesome. Let's amplify what's best about that for that user group and really make awesome vehicles." The automaker is no longer seeing high mpg and battery-powered cars as a government-mandated necessity. Instead, EVs and hybrids have become an opportunity to appease a market hungry for technology and a greener lifestyle.
That includes bringing the "awesome" 300-mile range Mustang-inspired small SUV (codenamed Mach 1) to a dealership near you in 2020. After that, the company will introduce 40 electrified vehicles (16 of which will be EVs) worldwide by 2022.
This new direction and excitement about electrified vehicles is a bit of an about-face from 2016, when former CEO Mark Fields shared his concerns that EV sales were soft. That's despite Tesla Model 3 pre-orders hitting over 300,000 a few months before his remarks.
There's a new CEO at the helm, though and according to Cannis, Hackett is adjusting how the company operates from end-to-end for this electrification plan. Cannis said the company wants to move quicker, like a startup. It's not a small division or test program, this is the entire organization moving towards a single goal to bring electrification to the road. It better hit those goals because it needs to do some catching up.
Ford is behind right now. Its Focus EV is just an internal combustion engine (ICE) vehicle that's been modified to be an EV. Meanwhile, Nissan, Honda, GM, Jaguar and, of course, Tesla are building and selling EVs built from the ground up. Some of those cars are actually awesome. The Focus EV, not so much.
On Ford's horizon, though, are crossovers, SUVs and even a hybrid F-Series (you can't beat that electric torque). They're vehicles that are meant to be sold on features instead of gas mileage. The automaker wants you to buy them because you have some sort of emotional connection. Very few of us buy cars based on logic; it's all about what you like and what you think you need. Ford is hoping you think you need an "awesome" EV crossover that sort of looks like a Mustang. It's not just hoping; it's betting everything on it.
Video: New Car Leasing Program Lets Drivers Get New Car Every Two Weeks
For more news videos visit Yahoo View.
This article originally appeared on Engadget.
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Jennifer Berman
CEO and Co-Founder, MZQ Consulting, LLC
Jennifer S. Berman is CEO and co-founder of MZQ Consulting, LLC. She is an Employee Benefits attorney specializing in ERISA, COBRA, HIPAA, IRS Code, the ACA, and other wellness plan rules and statutes. Ms. Berman also serves as SVP, Compliance of KELLY Benefit Strategies.
Since the passage of the Affordable Care Act, Jen has become an expert on health care reform developments and frequently serves as a speaker and commentator on a wide variety of health care reform and employee benefits issues, especially ones related to the ACA and now the AHCA.
She earned her B.A degree, magna cum laude, from the University of Pennsylvania and her J.D. degree, cum laude, from the University of Pennsylvania Law School. In 2014- 2017 she was named a Maryland Rising Star in the area of Employee Benefits/ERISA by Super Lawyers.
The Scary Maze of ERISA Compliance , Wednesday February 28, 2018 3:10 p.m. - 3:55 p.m.
Compliance as an Asset, Tuesday July 31, 2018 3:20 p.m. - 4:00 p.m.


Located in the center of Totana. It mixes the traditional cuisine with the modern cuisine.
Here you can taste salads, croquettes, delicisous cennellonis of aubergine, "virutas" of pate and zanrangollo.
Closed at Tuesday and Wednesday.
At Thursday night "noche de pinchos".


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George Ezra launches Gold Rush Kid Experience on Roblox
July 27th 2022 at 7:30AM
Roblox is hosting a virtual experience and concert for George Ezra.
The Roblox event has been designed in the image of his latest UK No.1 album, Gold Rush Kid (Columbia). The virtual world opens today (July 27).
George Ezra's Gold Rush Kid Experience was facilitated by Sony Music UK's creative & strategy hub 4th Floor Creative, Sony Music's Global Digital Business Division and Columbia Records UK, and built by metaverse development studio Melon.
Inspired by George Ezra's love of travel, the event will take fans on a journey through the creative drive and inspiration behind the music, with curated environments adapting and reacting in real time to songs being played.
Fans who enter the Gold Rush Kid Experience before the concert will have a chance to explore the contextual landscape of the new album, with the option to collect puzzle pieces around a snowy mountain-topped scene inspired by the album cover.
Fans can access a chalet-style 'verch' store (virtual merch, pictured) to collect wearable accessories that pay homage to songs on Gold Rush Kid. Items include sunglasses from the video to recent single Green Green Grass, as well as the denim jacket that features on the album artwork.
Other notable features include a Gold Rush Plane that leads fans to points of interest around the map, a photo booth where fans can pose and take selfie-style photos alongside George Ezra's avatar, a quiz designed to encourage map exploration, and puzzle pieces hidden in secret locations.
A platformer feature, known to the Roblox community as an 'obby', challenges fans to navigate their way through levels by jumping over gaps and avoiding obstacles. Additionally, popular Roblox experience RoBeats will be creating custom, rhythm-based activities for five of George Ezra's hits.
The virtual concert starts on Friday, July 29 at 5pm (BST), with Ezra performing a recurring setlist, which will repeat every hour until 7am BST, Monday, August 1. The performance will see his avatar usher fans through different environments which reference each track.
Fans will complete competitive and collaborative tasks concurrently with the music to earn points which can be used to purchase items in the verch store. Each concert experience will run between 15-20 minutes, with fans able to participate in a short live Q&A with George Ezra's avatar following the premier performance. The Q&A will then repeat after subsequent concerts.
We loved bringing George's vision to life and working with this team to create something interactive and ridiculously fun
Josh Neuman
George Ezra said: "I can't wait for everyone to explore the incredible experience that we've created around Gold Rush Kid and see the album take on exciting new forms. I've played shows at some incredible venues over the last few years, but this is going to be completely unique and really special. See you there!"
Dorothy Hui, SVP, digital & audience development for Sony Music UK's 4th Floor Creative, said: "4th Floor Creative takes an insight-led approach to help our artists amplify their story. George's music is well-loved by fans of all ages and brings people together for shared moments of joy. The vivid imagery and narrative themes from Gold Rush Kid, along with our fan insight, provided the inspiration to collaborate with Melon and Roblox on a fantastical musical metaverse experience."
Columbia Records UK's Caitlin Fine, senior digital marketing manager, said: "Columbia Records has focused on super-serving George's younger fanbase as part of our broader Gold Rush Kid marketing campaign. This concert experience was the perfect opportunity to do that, whilst also bringing George's live experience into the metaverse. It's been incredible to work with Roblox, Melon and 4th Floor Creative to build this world — it really feels like an authentic extension of George's Gold Rush Kid creative and it's been special seeing it come to life."
Melon's president Josh Neuman said: "We always aim to push the creative limits of immersive experiences in the metaverse, in ways that bring out the passion in fans and highlight the magic of that artist-fan connection. We loved bringing George's vision to life and working with this team to create something interactive and ridiculously fun for George's fans."
Read our George Ezra cover feature here.
Subscribers can read our interview with 4th Floor Creative president Cassandra Gracey here.
george ezra,
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roblox,
4th Floor Creative,
Josh Neuman,
Caitlin Fine
Dorothy Hui, Safiya Lambie-Knight, Golnar Khosrowshahi & more pick the singles of 2022
As It Was: Industry execs reflect on the biggest moments that defined 2022 - Part 1
Dipesh Parmar and Amy Wheatley take charge at Columbia Records UK
Looking after North England and Ireland territory
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Multifocal LASIK is an advanced form of LASIK vision surgery designed to correct presbyopia as well as nearsightedness, farsightedness and/or astigmatism.
This specific type of presbyopia correction surgery treats presbyopia in a way that is similar to vision correction with multifocal contact lenses: Multiple power zones are created across the corneal surface of the eye to provide a greater depth of focus for clear vision at all distances.
The center of the cornea can be shaped to correct the patient's distance vision or their near vision, depending on the type of multifocal ablation pattern created with the excimer laser.
Multifocal LASIK is not yet FDA-approved for use in the United States, but it has been performed for several years in Canada and in Europe since 2002.
The terminology used to describe multifocal LASIK can be a bit confusing.
"Center-distance" multifocal LASIK creates an aspheric cornea that is flatter in the center to provide for good distance vision and is steeper away from the center to create clear intermediate and near vision. "Center-near" multifocal LASIK does just the opposite: It creates an aspheric corneal profile that is steeper in the center to provide for good near vision and flatter in the mid-periphery to create clear intermediate and distance vision.
In addition to center-distance and center-near classifications, a term often used interchangeably with multifocal LASIK is PresbyLASIK (or presbyLASIK or presby-LASIK). While this may continue for some time, it is likely that PresbyLASIK will emerge as one specific (and patented) brand of multifocal LASIK, and other variations of the procedure will be developed as competing brands.
For example, a specific multifocal LASIK technique being developed and currently in use in Europe is called Presbyopic Multifocal LASIK, or PML. The PML procedure is a center-distance multifocal approach, and can correct nearsightedness, farsightedness and astigmatism as well as presbyopia.
To complicate matters further, center-near multifocal LASIK is sometimes called "central presbyLASIK" and center-distance multifocal LASIK is also called "peripheral presbyLASIK."
Some experienced multifocal LASIK surgeons prefer the center-distance design, saying that it typically provides better distance vision while offering acceptable near vision for most routine daily activities. They also point out that a center-distance multifocal design may be easier to convert to a monofocal distance correction with a retreatment, in case a person is unhappy with the multifocal LASIK correction.
Other surgeons prefer the center-near multifocal LASIK design, saying it provides better near vision than the center-distance approach and therefore gives patients greater freedom from reading glasses.
Both types of multifocal LASIK can be performed bilaterally (on both eye) or on one eye only for what is called a "modified monovision correction." In bilateral treatment, the surgeon may elect to use the same design on both eyes or perhaps use a center-distance multifocal design on one eye and a center-near design on the other.
With modified monovision, the patient's dominant eye is given a monofocal distance correction, usually with wavefront-guided LASIK. The other eye is then given either a center-distance or center-near multifocal correction, depending on their visual needs.
The best multifocal LASIK design and method of correction (bilateral or modified monovision) for a person depends on many factors, including their visual needs, pupil size and other considerations. Each case must be considered individually during a thorough pre-operative consultation with the LASIK surgeon.
Who is a Candidate for Multifocal LASIK?
Candidates for multifocal LASIK should meet the same criteria established for candidates of any LASIK procedure: They should have healthy eyes, a stable eyeglasses prescription and show no signs of eye disease, such as cataracts and dry eye. This last criterion is especially important for multifocal LASIK candidates, as there is a greater risk of these problems among older adults.
And, of course, candidates for multifocal LASIK must already have presbyopia and need bifocals or reading glasses. Younger adults who have previously undergone cataract surgery or refractive lens exchange (RLE), which cause a person to prematurely lose their near focusing ability, may also be good candidates for multifocal LASIK.
It's also important for anyone considering multifocal LASIK to have realistic expectations about the outcome of the surgery. Multifocal LASIK cannot restore a person's near vision to the same level it was prior to presbyopia, but it can significantly reduce the need for bifocals or reading glasses.
A realistic expectation for the outcome of multifocal LASIK surgery is that you will be less dependent on reading glasses and will often be able to read and do other close-up tasks without them.
In most cases, multifocal LASIK can be performed after other eye surgery, including cataract surgery, standard or custom (wavefront) LASIK and other refractive surgery procedures. Multifocal LASIK may be particularly attractive to a person who has had successful LASIK surgery in their 20s or 30s and has enjoyed good vision without glasses, but are now over age 40 and have become presbyopic.


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Need To Do Some Welding For A Project?
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Don't kid yourself either about the costs of buying commercial-grade welding tools. For most homeowners, there's no consistent need to have personal welding tools on hand. Instead, renting from a reliable hometown supplier like One Stop Rental is more affordable and convenient.
You can get a lot done with a rental of welding equipment. Home projects will be over in record time when you use the right equipment. Most importantly, you'll have extra dollars in your pocket to spend on more pressing concerns. Whether you need the welder for a day, a week or a month, it doesn't matter. We're able to accommodate all requests.
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The Waterfront Restaurant is locally owned and operated by island natives Susan and Scot Flowers. The Flowers' name upholds four generations in the Edisto seafood industry. The Waterfront provides a casual and family-friendly atmosphere while offering delicious, fresh seafood. Local shrimp and oysters harvested by Scot's family, grace the menu each night. The menu also features salads, pasta, sandwiches, steaks and plenty of other lowcountry seafood. The menu and specials are always changing due to seasonal availability in their efforts to provide the freshest seafood and produce. Seasonal vegetables and homemade desserts are provided by local King's Farm, owned by Susan's parents.


Epitomizing Mediterranean living, Anassa exudes traditional charm.
Designed like a traditional Cypriot village, with low-rise rooms, suites and residences, Anassa is not only recognized as a leader in luxury Mediterranean resorts; but, has been named many times as one of the best hotels in the world. Encouraging refined "joie de vivre" and perfect for travelers who appreciate life's quintessential pleasures, Anassa lines the edge of west Cyprus' rugged Akamas Peninsula. The hotel is famous for its beautiful secluded beach, crystal waters, vast gardens of olive groves and bougainvillea, chic design and gracious service. Epitomizing Mediterranean living, the hotel exudes traditional charm – from the Village Square with its own Byzantine chapel to the signature suites and residences named after Greek Gods and Goddesses.
Discover four gourmet restaurants offering heaven-sent indulges.
Be captivated by its rugged coastline, secluded coves and unspoilt wilderness.
Indulge in seawater therapies amid tranquil Romanesque surroundings.