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Personal Information

Birthdate: June 15, 1945
Birthplace: Iloilo
Spouse: Narciso Santiago, Jr.
Children: Narciso Santiago III; Alexander (deceased); Megan and Molly, both adopted from the Asilo de Molo orphanage in Iloilo City
Education

La Paz Elementary School (valedictorian, 1957)
Iloilo Provincial National High School (valedictorian, 1961)
BA Political Science, University of the Philippines (magna cam laude, 1965)
Bachelor of Laws, University of the Philippines (cum laude, 1969)
Master of Laws, University of Michigan (1975)
Doctor of the Science of Law, University of Michigan (fulfilled requirements, 1976)
graduate, California Judicial College, University of California (1985)
Doctor of Humane Letters (honoris causa), University of San Agustin (1989)
Doctor of Laws (honoris causa), Xavier University, Ateneo de Cagayan de Oro (1989)
Doctor of Laws (honoris causa), Centro Escolar University (1989)
MA Religious Studies, Maryhill School of Theology, Quezon City (candidate, 1996)
Career

senator, Philippine Senate (1995-2001; 2004-2010)
senior Partner, Miriam Defensor Santiago Associates Law Office (1992-present)
opinion columnist, "Gadfly," Today (1994)
secretary, Agrarian Reform
commissioner, Bureau of Immigration and Deportation (1988-1989)
opinion columnist, "Overview," Philippine Panorama Sunday magazine (1985-1988)
professorial lecturer, College of Law, University of the Philippines (1976-1988)
presiding judge, Regional Trial Court, Branch 106, Quezon City (1983-1987)
legal consultant, University of the Philippines Law Center (1981-1983)
legal consultant, Philippine Embassy, Washington, D.C. (1982)
legal officer, United Nations High Commissioner for Refugees, Geneva, Switzerland (1979-1980)
special assistant to the Secretary of Justice (1970-1980)
member, Board of Censors for Motion Pictures (1977-1979)
opinion columnist, Philippines Daily Express (1972-1975)
professor of Political Science, Trinity College of Quezon City (1971-1974)
Awards

Woman of the Year Award, Sun-Star Iloilo (2000)
Award of Distinction, Presidential Agrarian Reform Council (1999)
Centennial Award for politics and legislation, National Centennial Commission (1998)
Most Outstanding Alumna Award, University of the Philippines Visayas (1997)
one of "The 100 Most Powerful Women in the World," The Australian magazine (1996)
Top Ten Newsmakers Award, Bulong Pulungan sa Westin Philippine Plaza (1996)
Outstanding Alumna Award, Iloilo National High School Alumni Association, Inc. (1995)
Most Outstanding Alumna Award, La Paz Elementary School, Iloilo City (1991)
Celebrity Mother Award, Gintong Ina Awards Foundation (1991)
Public Service Award, Pambansang Unyon ng Mamamahayag sa Medya (1991)
Golden Cross Achievement Award, 10th Battalion Combat Team Peftok Veterans (1990)
Golden Jubilee Achievement Award for public service, Girl Scouts of the Philippines (1990)
Outstanding Ilonggo Award for good government, Iloilo provincial government (1989)
Medal of Honor and Woman of the Year Award, Foundation of Phil-American Medical Society of New Jersey, Inc. (1989)
Award for International Cooperation, U.S. Customs Service (1989)
Award of Honor, Federation of Filipino-Chinese Associations of the Philippines (1988)
Magsaysay Award for government service, Ramon Magsaysay Awards Foundation (1988)
Gold Vision Triangle Award for government service, YMCA Philippines (1988)
Professional Award in law, University of the Philippines Alumni Association (1988)
Brown Visiting Fellow Award, Trinity College of Quezon City (1988)
Award of Outstanding Recognition, Iloilo National High School (1988)
Award Of Excellence In Public Service, Philippine Council of Evangelical Churches (1988)
Leadership Award, Philippine Ports Authority (1988)
Woman of Distinction Award, Soroptimist International of Greater Manila (1988)
Integrity of Profession Award, Soroptimist International of Quezon City (1988)
Award of Distinction, Zonta International of Baguio City (1988)
Award of Recognition for Best Agency Productivity, Government Productivity Improvement Program Council (1988)
Award of Recognition for public service, Roman Catholic Archbishops and Bishops of Manila (1988)
Woman of the Year Award, Catholic Educational Association of the Philippines (1988)
Distinguished Achievement Award, National Police Commission (1986)
TOWNS Award for Law, Philippine Lions (1986)
TOYM Award for Law, Philippine Jaycees (1985)
Affiliations

president and founder, People's Reform Party (1991-present)
chair and founder, Movement for Responsible Public Service (1990-present)
editor-in-chief, Philippine Collegian (1968)
Publications

Law
Civil Code Annotated
Constitution Annotated
Corporation Code Annotated
Election Code Annotated
Insurance Code Annotated
Local Government Code Annotated
National Internal Revenue Code Annotated
Penal Code Annotated
Rules of Court Annotated 2d. ed.
Tariff and Customs Code Annotated
Constitutional Law, Volume I - Political Structure
Constitutional Law, Volume 2 - Bill of Rights
The 1973 Constitution
International Law, With Philippine Cases and Materials and ASEAN Instruments
International Law (co-author)
Philosophy
History of Philosophy, The Great Philosophers
Political Philosophy, Theory and Issues in Politics
Philosophy of Religion, Western and Eastern Religions
Moral Philosophy, Theory and Issues in Ethics (in progress)
Politics
International Relations 2d. ed.
Politics and Governance
Christianity vs. Corruption
At the Turn of the Century: National Policy Issues in the Philippines
Cutting Edge: The Politics of Reform in the Philippines
Where Angels Fear to Tread: Politics and Religion
How to Fight Election Fraud
How to Fight Graft
Literature
Inventing Myself: an Autobiography
A Frabjous Day and Other Stories
The Miriam Dictionary
Seminars/Conventions Attended/Further Studies

head of delegation, 13th Annual Meeting of the Asia-Pacific Parliamentary Forum, VietNam (2005)
delegate, Third Session of the Consultative Assembly of Parliamentarians for the International Criminal Court (ICC) and the Rule of Law, Wellington, New Zealand (2004)
fellow, Chinese People's Institute of Foreign Affairs, People's Republic of China (2002)
visiting law fellow, St. Hilda's College, Oxford University (2000)
visiting fellow, Lauterpacht Research Centre for International Law, Cambridge University (1999)
Paris-Geneva Summer Program in International Law (1998)
Summer Program in Law at Oxford University (1997)
Summer Program of Instruction for Lawyers, Harvard University (1996)
Keynote Speaker, Island Conference on Public Administration, University of Guam (1992)
fellow, Williamsburg Conference, Chiangmai, Thailand (1990)
fellow, International Visitor Program, Washington, DC and Los Angeles (1989)
fellow, Special Visits Program, Sydney and Canberra, Australia (1988)
chairperson, 13th Roundtable on Current Problems of International Humanitarian Law, San Remo, Italy (1988)
Philippine delegate, Interpol General Assembly Session, Nice, France (1987)
Secretary-General, ASEAN Women Judges Conference, Manila (1987)
fellow, Stanford University, Palo Alto, California (1985)
fellow, seminar on judicial writing and caseflow management in the trial courts, Institute of Judicial Administration, Quezon City (1984)
Philippine delegate, First International Seminar-Workshop on Managing Delay in the Courts, Manila (1983)
fellow, UN/UNITAR Programme in International Law, The Hague, Holland and Brussels, Belgium (1978)
fellow, External Session of The Hague Academy of International Law, Tokyo, Japan (1978)
fellow, Academy of American and International Law, Southwestern Legal Foundation, Dallas, Texas (1972)
chairperson, Second Philippine Goodwill Mission to the Republic of China (1968)
Philippine delegate, First Southeast Asian and Australasian Law Students' Seminar, Singapore (1967)
Issues

1992 presidential candidate. Santiago ran for President in the 1992 elections but lost to Fidel V. Ramos. Claiming she had been cheated, Santiago filed an election protest before the Supreme Court sitting as the Presidential Electoral Tribunal (PET). In 1996, the PET dismissed her electoral protest in on a technicality. It ruled that Santiago abandoned/withdrew her case when she ran for and won as senator in the 1995 elections, thereby rendering her election protest moot and academic.

A.R.'s suicide. Santiago's youngest son, 22-year-old Alexander Robert "A.R." Santiago, was found dead in his room with a gunshot wound in the head on November 20, 2003. Santiago said her son committed suicide: he had been depressed over his failing grades, and that the UP faculty panel who interviewed AR during an oral exam humiliated him by asking "cruel" questions (e.g. regarding Santiago's "insanity").

Santiago she said she would stay out of politics as a promise to AR, who was opposed to her political career. Months after his death, she would re-enter the political scene-- she ran for senator in the 2004 elections under President Arroyo's K4 Coalition and won.

Illnesses. Santiago had a mild stroke in April 2005. More recently, she went on sick leave in September 2006 after suffering from loss of appetite (anorexia).

perdev

DEVELOP YOUR PERSONALITY
NOTE: This is a very long page... but it is WORTH reading.

Plant A Garden Daily
If coming to work has become an ordeal, making you sluggish and cynical try to cultivate a fresh perspective.
Feel Good about Yourself
Lacking in self-confidence and looking for ways to give yourself a boost?
Learn To Like Yourself
If you don't like yourself, how can you expect anyone else to like you?
Pay Attention to The Rituals In Your Life
Good rituals signal importance in your life and help you achieve your goals by giving you control.
Rapid Reading Advice
For those with an overload "in" box
Reading On The Run
Tips from the Top
Imitate the top performers in every field. They'll teach you how to be a success in your field.
15 Minutes To Greater Productivity
The STOP method to make sure you are making the most of your time
Break Those Old Habits
If you suffer from a common complaint among executives: the lack of life.
Workaholics Anonymous
Telltale signs of workaholism.
Endurance Skills: Not-So-Trivial NWTS
Your attitude, dress, work habits, and general behavior affect your career.
Anxiety Cure
Plant a Garden Daily
If coming to work has become an ordeal, making you sluggish and cynical try to cultivate a fresh perspective. Plant a garden daily. Here's how:

five rows of "PEAS" (prepare, praise, be prompt, be polite, and persevere)
three rows of "SQUASH" (squash gossip, criticism, and indifference)
three rows of "LETTUCE" (let us be loyal, truthful, and unselfish)
three rows of "TURNIPS" (turn up with ideas, determination, and improvement)
Feel Good about Yourself
Lacking in self-confidence and looking for ways to give yourself a boost? Our tips will perk you up and help you walk tall.

If you must examine your "faults", do so with the mirror, not a magnifying glass – don't allow them to get out of proportion. For example, restate, "I'm buried in debt," as, "I owe $500 on credit cards."
Learn to do without the word "should". Instead of telling yourself, "I should have finished that job on Friday," substitute the word "could". Realize you have the option of exercising your own choice.
Rethink your "mistakes" as lessons learnt, which will help you to prevent future ones.
Next time somebody compliments you, don't automatically protest, but gracefully accept.
Discard the myth of perfection. Nobody does everything perfectly.
Brooding never fixes the problem. To let go of something that's nagging you, give yourself 15 minutes of worry time, then move on.
Never compare yourself with others; the point is to improve on your own past performance.
Keep a written list of all your accomplishments, however small. Next time feelings of inadequacy threaten to dampen your spirits, you'll have something to look back on and be proud of.
Give yourself time to feel good. When you reach an objective, allow for a period of celebration before going on to the next goal.
Keep a diary to validate all your thoughts and feelings.
Spend time with a friend who cares about you and lets you know it. Friends are an important source of support and objectivity.
Make the list of all the people and things in your life for which you are grateful. Recognizing that you are deserving of all these good things will make you feel good about who you are and what you've done.
Plan an escape. For example, on a sunny day, rent a convertible and take a drive with the top down.
Become more interesting by being more interested (in people, new hobbies, current events, etc).
Give yourself a pep talk. Encourage yourself just as you do your best friend, or as a best friend would do for you.
Look at old photographs and reflect on the richness of the events or relationships depicted and how they have enhanced your life. Then plan how you can add more of these events or relationships to your life.
Wake up happy. Begin each day with a fun routine. Sing in the shower. If you're not already in a cheerful mood, put on your favorite upbeat tape or CD; load it into the stereo the night before.
When you break a negative habit, replace it with a positive one. This way your life won't see emptier. For instance, if you give up your daily chocolate block, either put the money saved towards a weekly bouquet of flowers or a visit to the cinema.
Start each morning with a vision of yourself doing all the right things at work, at play and at home. Mentally rehearse the act of winning, just as the professional athletes do.
Tell yourself that you are brave as well as likeable. Next time you fell tempted to say hello to a person in a queue, go right ahead.
Have a clean out and pass items you no longer use to those who need them. It's amazing how, by getting rid of those old possessions, you make space for wonderful new ones, thoughts and even experiences.
Learn a new skill such as dancing, preparing gourmet cuisine or pottery. Learning the basics will give you a taste of success.
Spend a weekend at a deluxe hotel and have breakfast in bed. Pamper yourself by the pool.
Have a fabulous new haircut, or perhaps a manicure and facial.
Take risks. You'll accomplish more and feel good about being brave.
Set easy-to-meet, incremental goals. Don't say, "I'm taking charge of my career." Instead, join a professional group or take on a work-related course. You'll feel so good about the results that taking the next step will be much easier.
Don't wait to get sick to take care of your health. Order a salad for lunch. Sign up for an exercise class. Snack on fruit instead of junk food.
Even if you're not feeling confident, act as if you are. Soon you will realize you're no longer faking it.
Affirm your power to change – or to remain the same. If you aren't ready to give up a bad habit such as smoking, accept that at this time you choose this habit as a method of coping, and that you can eventually choose to replace it with a healthier one.
Make a collage of what you want to create in life. Cut out pictures of things you want (a car, a child, a garden), the things you want to do (travel, learn tennis, do charity word) and words or images that represent qualities you want more of in life (love, adventure).
Learn to Like Yourself
It's a strange idea, isn't it? That you have to like yourself – and that you might need to learn how to do it.

Maybe you are quite happy with the kind of person you are and the image you present to the world. If so, good for you! But if you can't honestly say "like myself" – or if you are not sure – this is vital. Ask yourself: If I don't like myself, how can I expect anyone else to like me?

When you like yourself, you are able to say "I wish I had someone like me as a friend". So how do you learn to like yourself more? It's all about feeling good about yourself, and that starts with feeling good about the way you look.

Feel Good – Look Good
The two are intertwined, change one and you can change the other. Start with the way you look, if only because that's the easiest way to break our cycle of failure. Remember how you feel when you've just had your hair cut, or just bought new clothes that suit your perfectly? You should feel that good everyday.

If you look miserable, you'll get sympathy – if you look positive, you'll get support. Even when you are down, make yourself look your best and people will respond to your positive image, which will in turn lift your spirits.

Your appearance tells people how you feel about yourself, so don't shackle yourself to a drab exterior.

The first thing to do is look in a mirror. Make a list of all the things you don't like about your appearance. Now go through them one by one and make the best of what you've got. Have your hair done, buy new specs or switch to contact lenses, get your teeth fixed, trim your beard, improve your make-up – every bit helps.

D is for Determination
You have to work at this as if it were a mega-budget project. After all, you want to end up feeling a million dollars. Be trying, you are already succeeding. Doing nothing is the greatest failure.

Wear the right colors – you come alive. Knowing what colors to wear, you never waste money on "wrong" clothes.

Once you've discovered your best colors, revamp your wardrobe. Many large department stores have fashion consultants who will help. You don't have to change your whole wardrobe at once. Just wearing the right colored scarf or tie can make the difference.

Each small step is an improvement. Everytime you buy an item of clothing, make sure it is the right color. Or dye older clothes to the right shade.

In the Mirror
Every day you should look in the mirror and like what you see a little more. Start by taking a good long look at yourself. Do you think you're too fat or too thin? Do you feel sluggish and tired?

To be at your best you need to eat well and to exercise. There's no need to join a health club or become a gym junkie. Walking, swimming or cycling will do just as well. Try getting off the bus or train a stop or two further away from your workplace, or park your car further away. That walk in the morning and at night will make all the difference.

There's no need to go on a crazy cash diet either. All you need to do is to use a little common sense, you only get one body – look after it and it will last you a lifetime!

Eat less fatty food and more fresh fruit and vegetables. It's that easy. When you start eating better food, you'll feel brighter, stronger and healthier. You will be in better shape too.

Every Step you Take
Each change makes the next easier. A friend was very down, physically and emotionally, until she went to a color consultant. Wham! She realized that part of her own problem was that she was trapping herself in the wrong colors.

She changed her wardrobe, then her hair color. She looked better, felt better and was inspired to lose weight.

This woman, a dietitian, had been so miserable that she had become a junk-food junkie. But once she'd broken the vicious circle by making herself look good, she felt good and didn't want to eat rubbish any more. As you change, and appreciate the power you have to change yourself, your confidence will grow. You will look good. You will feel good. Everything will begin to get better.

Succeeding with Others
If you like yourself, others will be more inclined to like you. Friends who once felt sorry for you will feel admiration and envy – and by being positive and liking yourself, you will be more likely to choose friends who are positive.

Liking yourself gives you the confidence to make friends and business contacts on your terms. Personal and work relationships will thrive as you lose the need for reassurance. People will respect your judgement more, especially when you disagree, because they will know you are not driven by the need to boost your ego.

S is for Self-Confidence
Success starts with self-confidence. The wonderful thing about success and self-confidence is that they feed off each other. So recognize each small success in your life and your confidence will grow. Use that confidence every time you try something and your chances of success will increase,

Self-confidence makes the possible probable. You can do anything you want to do. We're not talking about impossible dreams – just realistic, achievable goals.

Go just one step further than you've ever gone before and your confidence will blossom.

Start Thinking
Don't expect everyone to like you. Life is a lot of things, but – unless you are a politician or a movie star – it is not a popularity contest.

Even then, as the greatest actress Bette Davis said: "If everybody likes you, you're not doing it right."

That doesn't mean you should go out of your way to be disliked – there will always be people who will dislike you, regardless of what you do or say. Some people simply don't like anybody. But that's their problem.

Liking yourself if enough.
And it gives you one true friend for life.



Pay Attention to the Rituals in your Life
Good rituals signal importance in your life and help you achieve your goals by giving you control. Eating, sleeping, and exercising at specific times each day are examples of good rituals.

Bad rituals, such as two-martini lunches, taking sleep medications each night, and smoking to calm nerves, interfere with your performance and make it harder to reach your goals.

Twelve important rituals: Critical life rituals fall into twelve general categories. Review this list to see where you need to improve.

Sleep.
Go to bed and get up each day at the same time. Get seven to eight hours of sleep each night. Most experts agree that's what you need to perform your best.
Exercise.
Set aside twenty to thirty minutes each day for exercise. If you spend much of your day sitting, a late afternoon exercise session will actually give you more energy. That's why you shouldn't exercise too close to bedtime.
Nutrition.
Develop a regular routine of eating. It's best to eat often and light instead of alternating periods of fast and large meals. Always start with breakfast and eat something every two hours.
Family.
Make sure some of your rituals include family. Family rituals can be as common as eating dinner together or as infrequent as celebrating anniversaries and birthdays.
Spirituality.
Spend time exploring the meaning of life and where you are going. You need to include these rituals, whether formal or informal. To ensure personal growth.
Preperformance.
Some rituals prepare you for bigger daily tasks. For example, you might create a to-do list before beginning your day or put your office in order before taking your first appointment. Even just visualizing how you want your day to unfold qualifies as a preperformance ritual.
Travel.
Control your reaction to traffic and jet lag by creating your own travel rituals. For example, routinely leave fifteen minutes early, play music that you enjoy en route, or develop an anti-jet lag plan that helps you physically adjust to long flights.
Telephone.
Spend half the time you are on the phone walking, stretching, or otherwise moving around. Summon your ideal performance state before talking a difficult phone call.
Office.
Do something special for yourself between appointments, phone calls, or meetings. Eating a healthy snack, stepping outside into the sunshine, or walking up and down several flights of stairs qualify. Traditional coffee breaks do not.
Creative time.
Balance your life by pursuing gardening, photography, writing, music, or other artistic activities.
Home.
Develop rituals to shift gears between office and home. Learn to leave your problems at work and reenergize yourself on the way back home.
Time alone.
If you're always surrounded by people – at home, on the way to work, and at the office – try to find some time twice a day to be alone. It can make a crucial difference in your feeling of being in control.
Keep a daily dairy or journal to track your rituals. Take specific steps to remedy those that are deficient and add others that are missing.

Source: James E. Loehr in "Stress For Success"

Time Management
Rapid Reading Advice
For those with an overload "in" box, consider these tips:

Read only the first sentence of each paragraph on a document, then selectively read key paragraphs.
Set aside reading time during the morning - most people tend to read more quickly and with better concentration early in the day.
Arrange not to be interrupted during reading time.
When examining a book or report, always look at the summary first.
Reading On the Run
New York-based organization management consultant Ronni Eisenberg suggests when you receive a magazine, which you tear out the articles that interest you and throw away the magazine. Keep the articles in an "on-the-go reading" file to be brought along on short trips or while you wait in someone's office.

Source: World Executive Digest

Tips from The Top
Imitate the top performers in every field. They'll teach you how to be a success in your field.

Entertainer Dick Cavett had a little trick when he was starting out to show business. Just before he was about to go onstage, he'd look in a mirror and pretend he was Bob Hope. He'd imitate Hope's air of confidence, the way he carried himself, so that some of that self-assurance would rub off on him.

It's not a bad idea. One of the best ways to succeed in any field is to imitate the top performers, the ones, who really stand out.

You can do that in your field. Pick out people who are really good and try to imitate them. It could be somebody from your own company or someone from another firm. It doesn't even have to be a person who does the same job as you. When people call you on the phone, for instance, and you like the way they handle themselves, try to imitate them on your next phone call.

You can imitate different attributes of different people. The cheerfulness of our local auto mechanic, for example, or the way your favorite waitress always remembers your name, or the patience of the repairman who comes to fix your office copying machine.

When someone impresses you, ask yourself why. Was it their smile? Their efficiency? How did they do it? Can you follow their example? What can you learn from them?

Once you develop the habit of looking for top performers, you'll see them in every field. And you'll have a ready-made pattern for success.

15 Minutes To Greater Productivity
Time management and productivity often go hand-in-hand. Use the STOP method to make sure you are making the most of your time.

See clearly you problems and objectives. Identify what you must do to solve problems or meet goals as quickly as possible.

Target the causes of problems and the reasons behind what you are doing. Analyze your current action to determine whether it will effectively accomplish what it should.

Organize options. Are there faster but equally effective alternate methods to those you are currently using? Learn new methods that will save time in the long run.

Plan your work and proceed. Initiate the most efficient action plan to get the result you want.

One More Time: Get A Life
Break Those Old Habits
Does your weekend usually include a few hours at the office? Do you pick up dinner at the nearby restaurant or fast-food chain? Is your significant other your laptop computer? If so, you suffer from a common complaint among executives: the lack of life.

Here are the warning signs:

Lack of clarity and focus. You work hard, but does the work matter to you?
Unclear time boundaries. If you frequently look up from your desk surprised to find that you're late for a personal occasion, your workload is making decisions about your life rather than you.
Unclear boundaries in your thought life. Does your off-hours conversation revolve around your job?
Lack of fulfilling relationships. Does your family complain that about the time you spend working?
Weakened spiritual life. You may have forgotten that work should be an element of the transcendence in your life, not a barrier.
Source: Training and Development magazine.

Workaholics Anonymous
There are telltale signs of workaholism:

It's dark when you leave for work - and for home - even in summer.
No matter how hard you work, it never seems enough.
You have no fun, but have fantasies of escaping.
You don't know what's happening in the lives of your loved ones.
You're plagued by aches and pains.
You forget things you've known for years.
You can't get into the car without turning on the radio or getting on the phone.
You buy exercise equipment or enroll in a health club - without using them.
Endurance Skills
Not-so-trivial NWTS
Your attitude, dress, work habits, and general behavior affect your career. These nonwork trivialities, or NWTs, are just as important as job performance.

Take a good hard look at yourself. Do you treat everyone as an equal? Do you avoid making value judgments or jokes about individuals or groups because they're different from you? Do you think before you speak?

Do you treat your company's money as you would your own? Do you accept responsibility for your own actions?

Make a list of as many NWTs as you think of, including the above, and rate yourself. Think you need improvement? Model your behavior after a fast tracker in your company.

miss as

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Miss Teen Earth 2008:
Glyza B. Celoso, IV - Diamond



Miss Teen Air 2008:
Lilian Varon, II - Narra


Miss Teen Water 2008:
Gloriane J. Arabang, II - Molave



Miss Teen Fire 2008:
Dessa May Vecino, I - Ilang- ilang



Congratulations to all the winners!


Ms. Teen Earth 2007: Ms. Ericka Calamba




more and more





VIVA! new QUEENZ

hay, mam abaygar!!! Pinulawan ni namun!!! have mercy

Title: Active yeast effect on starch, sugar and gelatin
Problem: to determine the effect of yeast in compound such as sugar, starch and gelatin. Which of this 3 reacts to the yeast and why?
Question:
1. Is there significant difference in the 3 settings when put by the same amount of yeast?
2..Does the yeast react on the following?
a. starch b. sugar c. gelatin
3.why the yeast react on the following and why not?
a. starch b. sugar c. gelatin
4.what cause the expansion of the balloons on the different setting?



Hypothesis: there is significant difference between the three settings. The balloons on the settings with sugar and starch will expand because the yeast react on these mixture through producing carbon dioxide. While the baloon in setting w/ gelatin will retain its original size since yeasts don't react in gelatin.


Experimental design:
Firsty, we create 3 set ups, one of which is for mixture of starch, another is for sugar and lastly for gelatin. We use the same size of test tube for their containers. Next, put the same amount or quantity of water the containers and pour the same amount of manipulating variables, starch on one test tube, sugar on another and gelatin on the last one. And to test the effect of yeast on the diffirent mixture we put the same amount of yeast on each variable.

Secondly, now the set ups are ready we cover the testubes with the same kind of baloons and leave it to the heat of the sun.

Research Report
Introduction
 Fermentation has been around for a very long time. People have used it for making bread, beer, wine and other products. There have been scientists and chemists who have discovered new things about fermentation. There are many types of fermentation including fermentation of fruit juices, malted grain and other sugars. 
Fermentation
Fermentation is a chemical process that breaks down organic matter. Microbes like bacteria carry out this process. Mold and yeast act upon molasses and mineral salts to create penicillin. Yeast breaks down sugar taken from malted grain and turns it into ethyl alcohol and carbon dioxide gas to make beer. French Scientist Louis Pasteur discovered that microbes ferment beer and wine. Sugar from grape juice breaks down the same way to make wine. Fermentation is also used to make bread, cheese and yogurt. Sometimes fermentation can be unhealthy; for example milk that has been fermented turns sour. There are 1900 other types of fermentation found. Fermentation is also used to make certain drugs, vitamins and some chemicals.
 In 1810 French chemist Joseph Louis GayLussac showed that alcoholic fermentation is expressed by this equation: 
C6H12O6=2CO2 + 2C2H5OH. In 1837 it was independently suggested by German physiologist Theodore Schwann, Botanist Friedrich Kutzing and French physicist Charles Cagniard de la tour that alcoholic fermentation requires yeast cells and it is a physiological function of these organisms. 
Fungi
Fungi are organisms that lack chlorophyll, the green matter that plants use to make their food. Fungi cannot make their own food, instead they absorb it from around them. According to mycologists there are over 100,000 species of fungi. Yeasts and other one-celled fungi are too small to be seen without a microscope. Most types can be seen with the unaided eye. Some of the most common fungi are mildews, molds, mushrooms and plant rusts. Fungi break down complex animal and plant materials into simple compounds. This process of decomposition enriches the soil and makes essential substances available to pants in a form they can use. Through decomposition, fungi also return carbon dioxide to the atmosphere, where green plants reuse it to make food.
Yeast
Yeast is a single celled organism. Yeast is a fungus that exists almost everywhere in nature, including the air. Bakers use yeast to make bread rise. Yeast is used for making beer, wine, and other alcoholic beverages. It consists of masses of microscopic organisms. There are 600 species of yeast, but only a few are used commercially. Yeast grows fast, and it grows best in sugar. Yeast cells reproduce by fission and budding. Bud swelling forms on a yeast cell wall, and then it breaks off to form a new single cell. 
 In the early times yeast was used for bread, beer, wine and other products. In the 1600’s Dutch Scientist Anton Van Leeuwenhoek discovered yeast cells. In 1860 French Scientist Louis Pasteur confirmed that live yeast organisms cause fermentation of beer and wine.
How Yeast Is Used
Since yeast fungi lack chlorophyll, yeast rely on other plants to supply their food. They eat sugar from sources like fruit, grain, nectar and molasses. Yeast cells produce a chemical called enzymes and ferments that break down their food. Some yeast break down sugar into alcohol and carbon dioxide gas, this process is called fermentation. Bakers yeast is used as a leavening, a substance that makes bread rise. Sugar is needed for fermentation. Bakers may add sugar to the dough to hasten fermentation. Yeast breaks down sugar into alcohol and carbon dioxide gas. A substance in the dough called gluten traps the bubbles from the gas. As the gas bubbles expand, the gluten stretches causing the bread to rise. The alcohol produced by fermentation evaporates when the bread is baking. When being baked, the bread yeast is destroyed. 
Yeast used in wine acts on the sugar in grapes and other fruits to produce alcohol and carbon dioxide gas through fermentation. Most wines allow the gas to escape into the air.  In some champagnes and sparkly wines the gas remains to provide the drink’s natural bubbles. 
Brewers yeast cannot act directly on the grain used for beer, so brewers convert the starch in the grain into sugar by means of a process called malting. Yeast is then added to convert the sugar into alcohol. The gas formed during fermentation is pumped off the beer and then added again to carbonate it. 
Yeast is also used for the production of a dietary supplement called single cell protein. Yeast produces large amounts of particular vitamins and is used in the commercial production of vitamins. Yeast used in brewing can absorb and store vitamins from their food. People eat these yeasts as vitamin supplements. Certain yeast fungus can produce large amounts of useful substances such as fat, glycerol, industrial alcohol and various enzymes. The yeast is used in the commercial production of these substances.
How Yeast Is Made
Before the commercial production of yeast in the 1890’s, yeast fungi from the air leavened the bread that people baked. Homemakers prepared dough and left it uncovered and yeasts landed on it and began the fermentation process. Later excess yeast from the beer and winemaking industries was used in breadmaking. This yeast is called barm. When bakers yeast first became an industry, manufacturers grew yeast fungi on malted grain. Today bakers yeast is produced on molasses, which consists mostly of sugar. Bakers yeast is manufactured in two forms, dried grains and moist cakes. Cakes of yeast are made up of live, active cells. Yeast cells in dried grains are live but not active. Dried yeast must be mixed with warm water before yeast fungi can grow. Yeast cakes must be refrigerated, but they spoil after about six weeks. Dried yeast doesn’t need to be refrigerated but it will last longer.
 Fruit
Fruit is the part of a flowering plant that contains the plant's seeds. In this sense, fruits include acorns, cucumbers, tomatoes and wheat grains. Horticulturists define fruit as an edible, seed-bearing structure that (1) consists of fleshy tissue and (2) is produced by a perennial. Therefore horticulturists would classify cucumbers, tomatoes and rhubarb as vegetables. Yet a botanist would classify them as fruits. 
The word "fruit" refers to juicy, sweet or tart kinds of food that people enjoy as snacks or desserts. The word also comes from the Latin word "frui", meaning to enjoy. Popular fruits are apples, bananas, grapes, oranges, pears and strawberries. Many fruits are nutritious and appetizing. For example: oranges and strawberries contain large amounts of vitamin C. Most fruits have high sugar content, so they provide quick energy. Fruits cannot supply a well balanced diet because they do not supply enough protein. 
Types of Fruit
Temperate fruits must have annually cold seasons to grow properly. They must be raised chiefly in temperate zones, regions between tropic and polar areas. Most temperate fruits grow in Europe and North America, but some grow in Asia and Australia, which have major producing areas. Principal temperate fruits include apples, apricots, cherries, peaches, pears and plums.
Subtropical fruits can grow in warm or mild temperatures, but can only survive a light occasional frost. Most widely grown subtropical fruits are the citrus group, which include grapefruit, lemons, limes and oranges. Other subtropical fruits are dates, figs, olives and avocados. 
Tropical fruits are raised mainly in the tropic areas and can’t survive even a light frost. Bananas and pineapples are the best known tropical fruits grown throughout the tropics and much of each crop is exported. Other tropical fruits are acerolas, cherimoyas, litchis, mangoes, mangosteens and papayas.
Sugar
Green plants produce sugar, but most table sugar comes from sugar cane or beets. Other sources of sugar are cornstarch, milk, maple syrup and honey. Sugar belongs to the class of foods called carbohydrates. Carbohydrates provide energy for plants and animals. There are two kinds of sugar monosaccharides and disaccharides. Monosaccharides are the simplest carbohydrates, include glucose and fructose. Glucose is the most important carbohydrate in the blood. Fructose is found in fruits and vegetables. Common disaccharides include lactose and maltose. Lactose is found in milk and is used in the production of some medications. Maltose is formed from starch and it is used in the production of bread and baby food.
Summary
 There are many different things needed for fermentation including, yeast, fruit juice or malted grain, and sugar. Fermentation produces many products like bread, cheese, yogurt, wine and beer. One unhealthy product of fermentation is fermented milk.


HYPOTHESIS
My hypothesis is that the fruit juice with a higher percentage of sugar will produce more fermentation. 
I base my hypothesis on the World Book Encyclopedia, which states, 
"Yeast breaks down sugar obtained from fruit juice into ethyl alcohol and carbon dioxide gas for use in wine."
Top of page



EXPERIMENT DESIGN
The constants in this study were:
The temperature.
The amount of juice (250ml).
The amount of yeast (1g)
Size and shape of container
Time allowed to ferment.
Method of measurement.

The manipulated variable was the type of fruit juice.
The responding variable was the amount of fermentation as shown by the reduction of sugar.
To measure the responding variable I used a brix meter to find the percentage of sugar before and after fermentation for each sample to calculate the difference.

Most organisms require oxygen and sugar to aide in reproduction, but what effect does sugar have on the rate of reproduction of yeast? 
From research, it is known that yeast can reproduce under aerobic and anaerobic conditions.  If we limit the oxygen that is available
for yeast reproduction and increase the amount of sugar the yeast can react with, we expect the yeast will use the sugar for energy and reproduction. 
With this information, we sought to find a correlation between dissolved oxygen rates and varying sugar concentrations added to an aqueous solution that contained living yeast.
  Because yeast typically use oxygen to reproduce, we hypothesized and predicted that if yeast had more sugar available to react with, the yeast
would use more oxygen when reacting with the increased sugar concentrations, and thus, we would see less dissolved oxygen after the 20-minute trial.  

Baking
Main article: Baker's yeast
Yeast, most commonly Saccharomyces cerevisiae, is used in baking as a leavening agent, where it converts the fermentable sugars present in the dough into carbon dioxide. This causes the dough to expand or rise as the carbon dioxide forms pockets or bubbles. When the dough is baked it "sets" and the pockets remain, 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. Salt and fats such as butter slow down yeast growth. The majority of the yeast used in baking is of the same species common in alcoholic fermentation. Additionally, Saccharomyces exiguus (also known as S. minor) is a wild yeast found on plants, fruits, and grains that is occasionally used for baking. Sugar and vinegar are the best conditions for yeast to ferment. In bread making the yeast respires aerobically at first producing carbon dioxide and water. When the oxygen is used up anaerobic respiration is used producing ethanol as a waste product however this is evaporated off during the baking process.


A block of fresh yeast.
It is not known when yeast was first used to bake bread. The first records that show this use came from Ancient Egypt.[28] Researchers speculate that 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 more tasty than the normal flat, hard cake.


Active dried yeast, a granulated form in which yeast is commercially sold.
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 and had a longer shelf life than fresh yeast. The company created yeast that would rise twice as fast, cutting down on baking time. Baker's yeast is also sold as a fresh yeast compressed into a square "cake". This form perishes quickly, and must be used soon after production in order to maintain viability. A weak solution of water and sugar can be used to determine if yeast is expired. When dissolved 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 gives proof of the viability of the yeast before the other ingredients are added. When using a sourdough starter, flour and water are added instead of sugar and this is referred to as proofing the sponge.
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. Dried yeast is usually specified for use in a bread machine, however a (wet) sourdough starter can also work.
he word "yeast" comes from the Sanskrit 'yas' meaning "to seethe or boil".  Yeast is a living organism and is in the air around us.  It is a  member of the fungus family and is a single-celled fungi of which there are about 160  different species.  Baker's yeast as well as brewer's yeast belong to the Saccharomyces cerevisiae species.  Louis Pasteur in the 1850's is credited with first discovering and understanding the fermentation process which led to the development and cultivation of the yeast we use today. 



Baker's yeast, like baking powder and baking soda, is used to leavened baked goods (breads, Danish pastries, brioche, croissants).  The difference between these two leaveners is that baking powder/soda react chemically to produce the carbon dioxide that makes the baked goods rise.  Yeast, on the other hand, is a living organism and the carbon dioxide it produces is the result of the yeast feeding on the dough. 
The two forms of baker's yeast are; compressed cakes (also called fresh yeast) and dehydrated granules (dry yeast). 
Fresh yeast is ivory colored with a yellowish hue and is soft and moist and should easily crumble.  Make sure it is fresh smelling and there are no dark or dried places on the yeast.   It is mainly used by professionals as it is highly perishable and must be used within a short time of opening.   It is sold is .06 ounce foil packages and must be refrigerated.  For longer term storage it can be frozen.   Compressed yeast contains about 70% moisture.   It needs to be proofed before using and should have a pleasant yeasty smell and be foamy. 
Dry yeast is fresh compressed yeast that has been pressed and dried until the moisture content is only about 8% which makes the yeast dormant.  The granules only become active again when mixed with a warm liquid.  The advantage of dry yeast is it has a much longer shelf life than fresh yeast and does not need to be refrigerated.  This makes it a  favorite among home bakers.   The tiny, dehydrated, bead-shaped, sand colored granules are most often sold in convenient small foil-lined packages weighing 1/4 ounce (7 grams) that have been packaged under pressure.   Always check the expiration date on the package before buying.   It is also sold in 4 ounce jars but once opened, the yeast needs to be stored in the refrigerator away from moisture, heat, and light because once yeast is exposed to air it deteriorates rapidly.    
There are two types of dry yeast:  regular active dry and rapid-rise.  The two types of dry yeast can be used interchangeably.  The advantage of the rapid-rise is the rising time is half that of the active dry and it only needs one rising.  However, you do sacrifice flavor and texture in order to save time as the yeast does not have time to develop its own flavor. 
You may have noticed that in some recipes it calls for dissolving the yeast first in a warm liquid and then adding this active yeast mixture to the flour.  Other recipes, however, call for the yeast first being added to the flour and then the warm liquid is added.  The dissolving of the yeast first in a warm liquid is done to make sure the yeast is still fresh and active.  This step really doesn't need to be done though because of how reliable the dry yeast is today.  Also, the dry yeast has such a small granule size that it dissolves easily into the dough without having to be reconstituted separately.  Some bakers, however, still feel that it is a good idea to test the yeast to make sure it is still active before adding it to the flour.
Yeast must have three things in order to grow:  Moisture, Food, and Warmth.



To activate yeast the first step is called proofing and is a way to test the yeast to make sure it is alive and still active.  This is accomplished by mixing the yeast in a warm liquid.  In order for yeast to become very active it needs food.  It's favorite food is sugar, simple sugars to be precise (glucose and fructose).  Some recipes call for adding granulated white sugar which the yeast will break down into its simpler form.  But in some bread recipes where sugar is not used, flour can be added to the warm liquid and the yeast will break down some of the starch in the flour to a simple sugar.  
Once the yeast, liquid, and flour are mixed together and distributed, the next step is to knead the dough.  This step is done to aerate the dough and develops the gluten (elasticity) in the flour.  As you knead (press-fold-turn action) pockets of air are developed in the dough.  The more you knead the smaller and more numerous the pockets of air become.  How the dough is kneaded will determine the final texture of the bread.  Dough with larger air pockets will produce a bread with a coarser texture.  Commercially made breads or homemade ones that are kneaded by machine tend to have a finer texture than breads kneaded by hand.  You'll know when the dough has been kneaded enough as it takes on a smooth and satiny appearance.
The next step is the fermentation or rising of the dough.  This is where the dough is placed in a greased bowl and covered with plastic wrap or a clean dish towel to avoid moisture loss and a dry, crusty surface from forming. The dough is then left in a warm, draft-free environment to rise until about double in size.  The rising starts slowly as the yeast begins to feed on the sugar.  Carbon dioxide and alcohol are produced and the carbon dioxide stretches and expands the existing air pockets in the dough and the dough starts to rise.  This is also where the bread's flavor is developed.  A dough that doesn't rise sufficiently will be very compact.
Once the dough has doubled in size this signals the next step i.e. the punching down of the dough.  This 'punching down' is where the dough is deflated, thereby releasing the large air pockets formed during rising and evenly distributes the temperature and yeast throughout the mass of dough.  Depending on what you are making, at this point there may be a second rising.  Otherwise, the dough is shaped and placed in a pan and allowed to rise for a shorter period of time. 
The final step is the baking of the bread.  The temperature of the oven can vary depending on the baked good.  A sweet dough is normally baked at about 350 - 375 F (175 - 190 C).  Other dough can be baked at a higher temperature 400 - 425 F (205 - 220 C).  During the first part of baking, before the yeast is killed, the dough will rise as you get a last bit of carbon dioxide being released and expanding the air pockets.  Once the yeast is killed and the interior of the baked good heats up enough, the dough will set.  The last part of the baking is where you get surface browning and this adds flavor and texture to the baked good.  Often times the surface of the baked good is brushed with an egg wash (can also place a pan of hot water in the oven or spray the baked good with water periodically during baking) before baking so the crust will be nicely browned and glossy.
How long the baked good stays fresh is dependent on the sugar content.  French breads that do not contain sugar have a very short shelf life.  On the other hand, a sweet dough that contains sugar can stay fresh for several days.

Gwapzzz
---HYPOTHESIS
My hypothesis is that the fruit juice with a higher percentage of sugar will produce more fermentation. 
I base my hypothesis on the World Book Encyclopedia, which states, 
"Yeast breaks down sugar obtained from fruit juice into ethyl alcohol and carbon dioxide gas for use in wine."
Top of page



EXPERIMENT DESIGN
The constants in this study were:
The temperature.
The amount of juice (250ml).
The amount of yeast (1g)
Size and shape of container
Time allowed to ferment.
Method of measurement.

The manipulated variable was the type of fruit juice.
The responding variable was the amount of fermentation as shown by the reduction of sugar.
To measure the responding variable I used a brix meter to find the percentage of sugar before and after fermentation for each sample to calculate the difference.


Research Report
Introduction
 Fermentation has been around for a very long time. People have used it for making bread, beer, wine and other products. There have been scientists and chemists who have discovered new things about fermentation. There are many types of fermentation including fermentation of fruit juices, malted grain and other sugars. 
Fermentation
Fermentation is a chemical process that breaks down organic matter. Microbes like bacteria carry out this process. Mold and yeast act upon molasses and mineral salts to create penicillin. Yeast breaks down sugar taken from malted grain and turns it into ethyl alcohol and carbon dioxide gas to make beer. French Scientist Louis Pasteur discovered that microbes ferment beer and wine. Sugar from grape juice breaks down the same way to make wine. Fermentation is also used to make bread, cheese and yogurt. Sometimes fermentation can be unhealthy; for example milk that has been fermented turns sour. There are 1900 other types of fermentation found. Fermentation is also used to make certain drugs, vitamins and some chemicals.
 In 1810 French chemist Joseph Louis GayLussac showed that alcoholic fermentation is expressed by this equation: 
C6H12O6=2CO2 + 2C2H5OH. In 1837 it was independently suggested by German physiologist Theodore Schwann, Botanist Friedrich Kutzing and French physicist Charles Cagniard de la tour that alcoholic fermentation requires yeast cells and it is a physiological function of these organisms. 
Fungi
Fungi are organisms that lack chlorophyll, the green matter that plants use to make their food. Fungi cannot make their own food, instead they absorb it from around them. According to mycologists there are over 100,000 species of fungi. Yeasts and other one-celled fungi are too small to be seen without a microscope. Most types can be seen with the unaided eye. Some of the most common fungi are mildews, molds, mushrooms and plant rusts. Fungi break down complex animal and plant materials into simple compounds. This process of decomposition enriches the soil and makes essential substances available to pants in a form they can use. Through decomposition, fungi also return carbon dioxide to the atmosphere, where green plants reuse it to make food.
Yeast
Yeast is a single celled organism. Yeast is a fungus that exists almost everywhere in nature, including the air. Bakers use yeast to make bread rise. Yeast is used for making beer, wine, and other alcoholic beverages. It consists of masses of microscopic organisms. There are 600 species of yeast, but only a few are used commercially. Yeast grows fast, and it grows best in sugar. Yeast cells reproduce by fission and budding. Bud swelling forms on a yeast cell wall, and then it breaks off to form a new single cell. 
 In the early times yeast was used for bread, beer, wine and other products. In the 1600’s Dutch Scientist Anton Van Leeuwenhoek discovered yeast cells. In 1860 French Scientist Louis Pasteur confirmed that live yeast organisms cause fermentation of beer and wine.
How Yeast Is Used
Since yeast fungi lack chlorophyll, yeast rely on other plants to supply their food. They eat sugar from sources like fruit, grain, nectar and molasses. Yeast cells produce a chemical called enzymes and ferments that break down their food. Some yeast break down sugar into alcohol and carbon dioxide gas, this process is called fermentation. Bakers yeast is used as a leavening, a substance that makes bread rise. Sugar is needed for fermentation. Bakers may add sugar to the dough to hasten fermentation. Yeast breaks down sugar into alcohol and carbon dioxide gas. A substance in the dough called gluten traps the bubbles from the gas. As the gas bubbles expand, the gluten stretches causing the bread to rise. The alcohol produced by fermentation evaporates when the bread is baking. When being baked, the bread yeast is destroyed. 
Yeast used in wine acts on the sugar in grapes and other fruits to produce alcohol and carbon dioxide gas through fermentation. Most wines allow the gas to escape into the air.  In some champagnes and sparkly wines the gas remains to provide the drink’s natural bubbles. 
Brewers yeast cannot act directly on the grain used for beer, so brewers convert the starch in the grain into sugar by means of a process called malting. Yeast is then added to convert the sugar into alcohol. The gas formed during fermentation is pumped off the beer and then added again to carbonate it. 
Yeast is also used for the production of a dietary supplement called single cell protein. Yeast produces large amounts of particular vitamins and is used in the commercial production of vitamins. Yeast used in brewing can absorb and store vitamins from their food. People eat these yeasts as vitamin supplements. Certain yeast fungus can produce large amounts of useful substances such as fat, glycerol, industrial alcohol and various enzymes. The yeast is used in the commercial production of these substances.
How Yeast Is Made
Before the commercial production of yeast in the 1890’s, yeast fungi from the air leavened the bread that people baked. Homemakers prepared dough and left it uncovered and yeasts landed on it and began the fermentation process. Later excess yeast from the beer and winemaking industries was used in breadmaking. This yeast is called barm. When bakers yeast first became an industry, manufacturers grew yeast fungi on malted grain. Today bakers yeast is produced on molasses, which consists mostly of sugar. Bakers yeast is manufactured in two forms, dried grains and moist cakes. Cakes of yeast are made up of live, active cells. Yeast cells in dried grains are live but not active. Dried yeast must be mixed with warm water before yeast fungi can grow. Yeast cakes must be refrigerated, but they spoil after about six weeks. Dried yeast doesn’t need to be refrigerated but it will last longer.
 Fruit
Fruit is the part of a flowering plant that contains the plant's seeds. In this sense, fruits include acorns, cucumbers, tomatoes and wheat grains. Horticulturists define fruit as an edible, seed-bearing structure that (1) consists of fleshy tissue and (2) is produced by a perennial. Therefore horticulturists would classify cucumbers, tomatoes and rhubarb as vegetables. Yet a botanist would classify them as fruits. 
The word "fruit" refers to juicy, sweet or tart kinds of food that people enjoy as snacks or desserts. The word also comes from the Latin word "frui", meaning to enjoy. Popular fruits are apples, bananas, grapes, oranges, pears and strawberries. Many fruits are nutritious and appetizing. For example: oranges and strawberries contain large amounts of vitamin C. Most fruits have high sugar content, so they provide quick energy. Fruits cannot supply a well balanced diet because they do not supply enough protein. 
Types of Fruit
Temperate fruits must have annually cold seasons to grow properly. They must be raised chiefly in temperate zones, regions between tropic and polar areas. Most temperate fruits grow in Europe and North America, but some grow in Asia and Australia, which have major producing areas. Principal temperate fruits include apples, apricots, cherries, peaches, pears and plums.
Subtropical fruits can grow in warm or mild temperatures, but can only survive a light occasional frost. Most widely grown subtropical fruits are the citrus group, which include grapefruit, lemons, limes and oranges. Other subtropical fruits are dates, figs, olives and avocados. 
Tropical fruits are raised mainly in the tropic areas and can’t survive even a light frost. Bananas and pineapples are the best known tropical fruits grown throughout the tropics and much of each crop is exported. Other tropical fruits are acerolas, cherimoyas, litchis, mangoes, mangosteens and papayas.
Sugar
Green plants produce sugar, but most table sugar comes from sugar cane or beets. Other sources of sugar are cornstarch, milk, maple syrup and honey. Sugar belongs to the class of foods called carbohydrates. Carbohydrates provide energy for plants and animals. There are two kinds of sugar monosaccharides and disaccharides. Monosaccharides are the simplest carbohydrates, include glucose and fructose. Glucose is the most important carbohydrate in the blood. Fructose is found in fruits and vegetables. Common disaccharides include lactose and maltose. Lactose is found in milk and is used in the production of some medications. Maltose is formed from starch and it is used in the production of bread and baby food.
Summary
 There are many different things needed for fermentation including, yeast, fruit juice or malted grain, and sugar. Fermentation produces many products like bread, cheese, yogurt, wine and beer. One unhealthy product of fermentation is fermented milk.
----langka
Yeast in this form is alive and potentially ready to begin feeding and producing all of those useful byproducts we discussed last month. It only needs to be warmed to a temperature of 50 F or more to get this yeast activated and feeding. This is the reason why the yeast must be kept refrigerated at all times.

This is also the type of yeast for which the old admonishment-never allow the yeast to come into direct contact with either salt or sugar-was developed.

What happens here is if the yeast is allowed to contact salt or sugar, either of the two substances will draw the moisture out of the yeast, thus damaging it to a point where it may lose its fermentative properties. In some instances, the yeast may actually be killed.

----waay na
Preface
A baker learns early in the baking process that it is difficult to make fine bread unless he or she gains a fair degree of insight into many of the chemical, physical, biological and mechanical aspects of the baking craft.  It is fitting that one of the seemingly most simple of organisms - a yeast cell - offers challenges that defy that assumed simplicity.  Yeast is a very complex organism, and its effects on baking are complex.  In this treatise we have tried to review as much of the literature available to us, and to distill it into a reasonably brief review of that literature. Since The Artisan has no research facilities capable of doing independent research aimed at better understanding what yeast does and why it does it,  we have relied on many sources.  However, that does not mean that any errors or misconstrued conclusions are the fault of those sources.  Errors of either commission or omission are ours, and ours alone.  We hope that visitors will inform us of any errors that we have made, and allow us the opportunity to correct said errors as appropriate.
Source materials for this Treatise have come from those authors and the works cited in the Bibliography found at the end of this document.
Introduction

The baking process represents a highly complex set of physical, chemical, biochemical and biological activities. The microscopic yeast cell is responsible for the most important of these - Fermentation. Thus, yeast is the primary biological agent in dough formation, and discussions of yeast and its functions in the baking process are invariably intertwined with those pertaining to fermentation, and visa versa.

What are yeasts? Yeasts belong to the phylum Thalophytes. Members of this phylum form the most basic division of organisms in the plant kingdom, and are an undifferentiated group. Yeasts belong to this phylum along with other funghi, algae, and bacteria. Since funghi lack chlorophyll, they are dependent for food upon other organism's production of organic food matter. (Pyler) Thus, yeast must be fed to accomplish the task of leavening the dough. Yeast used in bread baking belongs to the genus Saccharomycetes and the species cerevisiae. More about this below.

Biology of Yeast Cells - Simplified

Yeast are a tiny form of fungi or plant-like microorganism (visible only under a microscope) that exist in or on all living matter i.e. water, soil, plants, air, etc. A common example of a yeast is the bloom we can observe on grapes. As a living organism yeast needs sugars, water and warmth to stay alive. In addition, albumen or nitrogenous material are also necessary for yeast to thrive.

There are hundreds of different species of yeast identified in nature, but the genus and species most commonly used for baking is Saccharomyces cereviae. The scientific name Saccharomyces cerevisiae, means 'a mold which ferments the sugar in cereal (saccharo-mucus cerevisiae) to produce alcohol and carbon dioxide'. Yeast needs energy to survive, and has a number of ways to attain that energy.   Fermentation and respiration are two ways   The ultimate reaction of importance in this process is the an-aerobic conversion of simple sugars to ethyl alcohol and carbon dioxide during alcoholic fermentation as shown below. Although not shown in the fermentation reaction,  numerous other end products are formed during the course of fermentation
Simple Sugar      →      Ethyl Alcohol + Carbon Dioxide
C6 H12 O6     →     2C H3 CH2 OH + 2CO2
The basic respiration reaction is shown below.   The differences  between an-aerobic fermentation and aerobic respiration can be seen in the end products. Under aerobic conditions, yeasts convert sugars to carbon dioxide,  water and cellular mass. (Giorilli & Lauri)
Simple Sugar + Oxygen       →    Carbon Dioxide + Water
C6 H12 O6 +  6O2   →      6CO2 + 6H2O
Examining a yeast cell under a microscope will give a greater understanding of the composition and nature of yeast. The method for viewing a sample of yeast under a microscope is to disperse a small amount of yeast in water, causing the water to be slightly clouded, and then drop a spot of the liquid onto a glass slide. The drop is then covered and viewed with a 650 x magnification. The individual cells will take the general form illustrated in Figure 1.

When viewed under the microscope, one sees round or oval cells about 1/100 of a millimeter in diameter, which weigh about 8 to 10 billion to the gram. (Calvel et al) If individual yeast cells were placed side by side it would take approximately 1200 cells to measure 1cm in length. Inside each cell are the following:
A liquid solution of protoplasm, protein, fat and mineral matter.
One or more dark patches called vacuoles.
A darker spot which is the nucleus. This is where the cell's genetic information is stored as  DNA   which controls all the operations of the cell.
A yeast cell has 6000 different yeast genes. Like any living thing, yeast is made up of chromosomes; there are 16 different chromosomes in yeast compared with 23 in humans.

The double cell wall may have bud scars (seen in Figure 1 to the right), which are caused by budding, i.e. the cell reproducing itself. There can be up to ten such scars, which cover the cell totally, after which the cell expires.

This happens (generally speaking) as follows:

Compared with other plant organisms, yeast has a much better chance of survival in spite of harsh environmental conditions. It is independent from climate and soil conditions. It is not dependent on any location and can survive for hundreds of years as a spore.

Under favorable living conditions, yeast multiplies through the separation of cells (budding) or yeast multiplication. Under unfavorable living conditions, when water and nutrients are lacking, the yeast forms spores.
Cell Separation (Budding)

The cell core migrates to the cell wall of the yeast cell. It splits up and forms a daughter cell. The daughter cell multiplies in the same way while it is still growing and tied to the mother cell. A colony develops. Later, the daughter cell separates from the mother cell. The multiplication process continues for as long as the conditions for multiplication are present. This is depicted in Figure 2. As can be seen, a parent cell grows a protuberance, this swells as the bud forms, a neck develops between the parent cell and the bud, and they separate. The process starts again and, in ideal conditions, a cell can reproduce itself in 20 minutes so that numbers increase from one to two, then to four, to eight, to 16, and so on. If the numbers are plotted on a graph, the line would take an exponential form.
Figure 2


Sporulation

Spores form once the nutrients of a solution are used up. The yeast becomes dormant and feeds on its reserve material. When the nutrient solution and the yeast cells dry out, the cell core separates and forms spores. The spores are insensitive to heat and cold. The slightest breeze carries them anywhere. Under dry conditions, the spores can live forever. When spores fall into a nutrient solution, they germinate into yeast cells. Each yeast cell can give rise to four spores.

Simple sugars: The main simple sugars, glucose and fructose, represent about 0.5% of the flour. Yeast can directly assimilate them by penetration of the cell membrane. Simple sugars are transformed into alcohol and carbon dioxide by zymase, an enzyme naturally present in yeast cells. Because of this easy absorption, these sugars are the first ones used in the fermentation process. Their consumption takes place during the first 30 minutes or so at the beginning of the fermentation process.

----tuyo na ko
Yeast is a living organism: a one-celled fungus. Various strains of yeast are present virtually everywhere. Yeast feeds on carbohydrates, converting them to carbon dioxide and alcohol in an organic process known as fermentation:

Yeast + Carbohydrates = Alcohol + Carbon Dioxide

When yeast releases carbon dioxide gas during bread making, the gas becomes trapped in the dough's gluten network. The trapped gas leavens the bread, providing the desired rise and texture. The small amount of alcohol produced by fermentation evaporates during baking. As with most living things, yeast is very sensitive to temperature. It prefers temperatures between 90˚F and 110˚F (32˚C-43˚C). At temperatures below 34˚F (2˚C), it becomes dormant; above 138˚F (59˚C), it dies. Salt is used in bread making because it conditions gluten, making it stronger and more elastic. Salt also affects yeast fermentation. Because salt inhibits the growth of yeast, it helps control the dough's rise. Too little salt and not only will the bread taste bland, it will rise too rapidly. Too much salt, however, and the yeast will be destroyed. By learning to control the amount of food for the yeast and the temperatures of fermentation, you can learn to control the texture of your yeast-leavened products. Types of Yeast Baker's yeast is available in two forms: compressed and active dry. (You may also encounter a product called brewer's yeast; it is a nutritional supplement with no leavening ability.)
----matulog na ku..
Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones, connective tissues, organs, and some intestines of animals such as the domesticated cattle, and horses. The natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Gelatin melts when heated and solidifies when cooled again. Together with water, it forms a semi-solid colloid gel. Gelatin forms a solution of high viscosity in water, which sets to a gel on cooling, and its chemical composition is, in many respects, closely similar to that of its parent collagen. [1] Gelatin solutions show viscoelastic flow and streaming birefringence. If gelatin is put into contact with cold water, some of the material dissolves. The solubility of the gelatin is determined by the method of manufacture. Typically, gelatin can be dispersed in a relatively concentrated acid. Such dispersions are stable for 10-15 days with little or no chemical changes and are suitable for coating purposes or for extrusion into a precipitating bath. Gelatin is also soluble in most polar solvents. Gelatin gels exist over only a small temperature range, the upper limit being the melting point of the gel, which depends on gelatin grade and concentration and the lower limit, the ice point at which ice crystallizes. The mechanical properties are very sensitive to temperature variations, previous thermal history of the gel, and time. The viscosity of the gelatin/water mixture increases with concentration and when kept cool (≈ 4 °C).