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How do yeasts reproduce?

Yeasts usually reproduce by budding, as a button or bud emerges from the cell, which soon grows until it shares what it contains with the mother cell, and then may become independent.

There are other methods of reproduction accompanied by the formation of capsular seeds (ascospores). It is thus represented by a group of yeast cells that come together in one colony, then their nuclei fuse and unite, followed by the division of this new large nucleus and then its division again and again, until it becomes parts, and each part is surrounded by a plasmatic substance surrounded by a membranous wall. Thus, seeds are formed.

(Yeast emerged by budding from a mother yeast, and separated from it at A (and left a convex surface). Then a bud emerged from it and separated, so it is the mother of this bud.)
(This is at B, where the surface is concave).

These seeds may remain in their containers, until it is possible for the seeds to return to normal cellular reproduction with improvement
the environment .
Some yeasts reproduce by the well-known normal division. The nucleus splits into two nuclei, and the cell into two cells.

Yeasts must have food.

Yeasts, like all living organisms, must have food.
Its food includes sugar, polysaccharides, and nitrogenous substances.
And mineral salts.

She digests what she eats.

Man digests what he eats by breaking down his food and converting the complex into simple ones. And so do yeasts. Sugar and sugars turn into alcohol, which is a simpler substance. And to carbon dioxide, which is a simpler compound. We do not forget that carbon dioxide is the simplest thing that human food turns into.

And the yeasts make themselves. It makes the cell plasm, the cell wall, and its plasm. All of these organic compounds are not simple. It is more complex than the food it lives on, sugar and salts. From these simple things, compounds are made.

And so a person does. As he builds his being.
It is the unity of life, at its simplest and most complex levels
Grades.
Yeast supports these processes with complex organic substances that it manufactures, known as enzymes.

We know what enzymes are, and what humans do with them. In digestion, for example, pepsin, which digests meat, and terpenes
There are many diaspora that we have known and studied.

We would not have imagined that organisms of this simplicity, like yeasts, consisted of a single cell, which had this ability to produce enzymes and use them in the fermentation process by which they live, and in carrying out various types of life processes.

A person may think that the yeast realizes that it is making wine for us. She has nothing to do with alcohol, and does not know what alcohol is. It is something that happens as a result of the way of life God has given her.

If there is planning in the matter, and there is a balance between the types of cosmic lives, then it is certainly not the planning of the yeasts, but rather the planning of the One who dominates the yeasts and all the living things, and who has drawn the course of the lives, regardless of their differences, and drawn up their origins and goals as a whole.

(Yeast began to multiply by sprouting, and some of them sprouted and the bud separated from them. Some of them sprouted, and before the bud separated, they began to sprout again, and so on, and large numbers of yeast may accumulate.)

- Yeasts work in air and in isolation from air.

Yeasts are the first living organisms known to man
It lives and survives in isolation from the air.

This fact surprised Pasteur.

He was the one who noticed that, in the absence of air, yeasts consume sugar to produce mainly alcohol and carbon dioxide, but when air is present, the products are carbon dioxide and water. In this second case, the yeast accelerates its reproduction, and the resulting new cells are more.

This fact is used in industry.

In the commercial preparation of yeast, with the intention of selling it, fermentation takes place in the presence of plenty of oxygen.

But if the purpose of fermentation is to produce alcohol, as is the case in the manufacture of beer and wine, fermentation is carried out in the absence of air.

- Types of yeasts;

There are many types.
They sometimes divide them according to the way they reproduce, and then these divisions follow different sections in botanical division, even though they are all fungi.

However, the most famous of these yeasts and the most important in the industry are those called Saccharomyces, and if it is necessary to translate this word, it is Saccharo = sugar and Myces = mushroom.

- Yeasts in industry;

The first thing that the narrator mentions regarding the matter of the industry is alcoholic fermentation, and that is due to its antiquity. Man has been practicing it for thousands of years, even if he did not understand it well or apply it well, until about ninety years ago, after science revealed the secret of fermentation.

In brewing beer, species of Saccharomyces known as Cereviciae are used
It produces beer with between 4 and 6 percent alcohol.

There are other types of the same yeast, described as Ellipsoideus, which are usually found on grapes, which are on trees, and on other fruits. They produce wine, wine that contains up to 16 percent alcohol.

One of the fermentation industries is the manufacture of pure alcohol itself, which is not a small industry. With alcohol, carbon dioxide is produced, and it is sold in the form of dry ice. This is because it gives you the same amount of cold as ice, but it does not get wet, because the carbon dioxide volatilizes, and there is no water in it.

- And the glycerin industry;

In the manufacture of glycerin, they discovered before World War I that the presence of sodium bisulfite in the fermentation vessel changed the results of fermentation, resulting in glycerin being produced at the expense of alcohol and carbon dioxide, with a yield of 25 percent of glycerin. The Germans used this fact in the manufacture of crackers.

- Fermentation and the Nakba of Palestine;

Chaim Weisman, who later became the first president of the State of Israel, was a lecturer in organic chemistry in England before the World War. He began his work at the University of Manchester. He had research in chemistry that provided him with money. During World War I, he worked in British naval laboratories and studied the method of producing glycerin from sugar by fermentation. He facilitated the British government regarding crackers, as he had facilitated for the Germans.

The British government, whose head was then Lloyd George, stipulated that the price for this be the Balfour Declaration
Balfour in the Jewish homeland of Palestine.

The Balfour Declaration was bought by Weizmann, the successful Zionist chemist, with a fermentation process.

This is what I learned from the mouths of his friends who knew him and accompanied him at the University of Manchester, where I was pursuing my chemical research in the twenties of this century.