Sasko bread is made using yeast. Yeast is a living organism that converts the sugar in the bread mixture known as a dough into carbon dioxide gas, the bubbles of which get trapped and make the dough to rise and expand. When the dough is then placed in an oven with increased temperature, the gas volume increases, causing the bread to expand. Which gas law best explains the process involved?
The gas law that best explains the process involved is the Ideal Gas Law, which states that the pressure, volume, temperature, and amount of a gas are related through the equation PV = nRT, where P is the pressure, V is the volume, T is the temperature, n is the amount of gas (in moles), and R is the gas constant. In this case, the yeast produces carbon dioxide gas (CO2) during fermentation, which causes the volume of the gas to increase and the pressure on the inside of the dough to expand. When the dough is placed in an oven with increased temperature, the temperature and pressure of the gas increase, causing the gas to expand further, making the bread rise and expand.
The gas law that best explains the process involved in the bread-making process is Boyle's Law. Boyle's Law states that at a constant temperature, the volume of a gas is inversely proportional to its pressure. In the case of bread making, when the yeast converts the sugar into carbon dioxide gas, the gas bubbles get trapped and cause the dough to rise and expand. When the dough is placed in an oven with increased temperature, the gas volume increases further, causing the bread to expand even more. This is because the increased temperature causes the gas molecules to move faster, exerting more pressure on the dough, and therefore increasing its volume.
