Barley seeds are germinated
Starch to Maltose CALLED MALTING
Dissolved in water.
Mixed with yeast FERMENTATION OCCURS
Yeast respires anaerobically. Breaks sugar down into ETHANOL
Transpiration occurs most when :
HUMIDITY IS LOW
TEMPERATURE IS HIGH
LIGHT INTENSITY IS HIGH
XYLEM + PHLOEM
Xylem transports water UP the stem.
From the roots to the leaves
Phloem transports sugars UP AND DOWN the stem
From the leaves to storage tissues.
FUSARIUM IS USED
This feeds on starch and leftover processed wheat products
Given plenty of air to respire AEROBICALLY
Produces thread of HYPHAE
Pressed to form Quorn like products....which normally taste of ****
It isn't stirred throughout as this tangles the threads.