1 Dissolve dry yeast in a water temperatures between 110Â°F â 115Â°F. 2  If yeast is added directly to the dry ingredients, liquid temperatures should be 120Â°F â 130Â°F.  Use 90Â°F â 95Â°F liquids for cake yeast.
The list below shows some of the causes of Laryngospasm mentioned in various sources: 1  Allergic reactions. 2  Allergy to nuts, chocolates, cheese. 3  Anaphylaxis. 4  C1 esterase inhibitor deficiency. 5  Cheese reaction with mono amino oxidase inhibitors. 6  more causes...Â».
Laryngomalacia (literally, soft larynx) is the most common cause of stridor in infancy, in which the soft, immature cartilage of the upper larynx collapses inward during inhalation, causing airway obstruction. It can also be seen in older patients, especially those with neuromuscular conditions resulting in weakness of the muscles of the throat.