2/2 The Effects of Salt on Yeast

Yeast is one of the essential ingredients in bread production. Under the right conditions of water, sugars, warmth, and dissolved minerals, yeast causes fermentation. Compressed Yeast comes fresh and must be refrigerated before use.
In the Film on deactivated yeast it shows how compressed yeast alone is a solid compound.

Salt is another essential ingredient in bread production. In the film when the compressed yeast came into direct contact with the salt, the salt began to draw or rob the moisture out of the yeast. Thus damaging the yeast to a point where it may loose its fermentative properties. By salt coming into direct contact with the yeast it is deactivating it (killing the yeast), this is otherwise know now as dead yeast.
Yeast needs three properties to survive food, warmth and moisture, and that is what has happened in the film, salt has evaporated the moisture from the yeast. Salt is essential in bread production so must not come into direct contact with the yeast while in the weighing up process, to avoid this ingredients should be separated.

Simply put in the film Deactivated yeast, salt added directly onto yeast, deactivated it, killed it and turned the yeast from a compound form into a liquid.