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While this sugar may be sucrose or table sugar, instead it may be glucose or maltose. [2] [9] Fermentation typically begins when viable baker's yeast or a starter culture is added to flour and water. Enzymes in the flour and yeast create sugars, which are consumed by the yeast, which in turn produce carbon dioxide and alcohol.
Heat treatment techniques include annealing, case hardening, precipitation strengthening, tempering, carburizing, normalizing and quenching. Although the term heat treatment applies only to processes where the heating and cooling are done for the specific purpose of altering properties intentionally, heating and cooling often occur incidentally ...
Tempering is a process of heat treating, which is used to increase the toughness of iron-based alloys. Tempering is usually performed after hardening, to reduce some of the excess hardness, and is done by heating the metal to some temperature below the critical point for a certain period of time, then allowing it to cool in still air. The exact ...
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For high volume process annealing, gas fired conveyor furnaces are often used. For large workpieces or high quantity parts, car-bottom furnaces are used so workers can easily move the parts in and out. Once the annealing process is successfully completed, workpieces are sometimes left in the oven so the parts cool in a controllable way.
Low hydrogen annealing, commonly known as "baking" is a heat treatment in metallurgy for the reduction or elimination of hydrogen in a material to prevent hydrogen embrittlement. Hydrogen embrittlement is the hydrogen-induced cracking of metals, particularly steel which results in degraded mechanical properties such as plasticity, ductility and ...
Differential tempering begins by taking steel that has been uniformly quenched and hardened, and then heating it in localized areas to reduce the hardness. The process is often used in blacksmithing for tempering cutting instruments, softening the back, shaft, or spine, but simultaneously tempering the edge to a very high hardness. The process ...
Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...