Instructions

This lesson covers the following concepts:

• Gluten containing grains
• Celiac disease and gliadin
• Prokaryotic and eukaryotic organisms
• Yeast respiration

The readings for this lesson are from The Science of Cooking:

• 4.1 (Intro) through 4.3 p. 127-133
• 10.5 – Yeast Raised Bread (p. 351-357)

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Lecture Videos

 

Videos	Slides
6.1 Gluten and Celiac	6.1 Gluten
6.2 Role of Yeast	6.2 Role of Yeast

Post Video Check-In Questions:  http://blackboard.richmond.edu/ 

The questions embedded in the lesson are formative – that is, they test your comprehension and understanding, but they are graded for completion. You can access them here Blackboard under “Check-Ins”.

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Worksheets

Recommended by not graded:  Skip observations and #6.

• Activity_14_Cells_and_metabolism_Part1 and Activity_14_Cells_and_metabolism_Part2
• Activity_14_Cells_and_metabolism KEY_Part1 and  Activity_14_Cells_and_metabolism KEY_Part2

Go to Lesson 7

Return to Lecture Schedule and Overview (Home)