Why does dough rise very quickly in the day but it takes much longer to rise in the night ?

The activity of the yeast drops with the cooler night-time temperatures

Explanation:

The temperature in your house is probably warmer in the day than at night.

The yeast acts on carbohydrates in the dough to form carbon dioxide gas, which causes the dough to rise.

However, the yeast has its maximum activity at about 27 °C. If the temperature drops to 21 °C, the rise time will double. If the temperature rises to 35 °C, you have effectively killed the yeast, and the bread will not rise.

A reasonable temperature to aim for is 21 °C to 27 °C.

hey bro i looked it up on google the structure of the eye-spot in euglena viridie, e. ehrenbergii, and phacus pyriyorme is not as franzé haa described it. the so-called “crystal body” and “lens bodies” were not found in any of the individuals of the species examined by me. as earlier observers have stated, the eye-spot consists simply of a mass of pigment granules arranged in a single layer, and probably embedded in a protoplasmic framework, but the latter could not be seen, and its presence was only inferred from the fact that the pigment granules must be held together in some way, thd the eye-spot as a whole is capable of expansion, and that the pigment granules can be separated from each other.

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