Food and Beverage 1. Description of organizational procedures for use of legal measurement of drinks and the importance of doing so. I was employed as a waiter at Co.Fi restaurant in Brooklyn. According to their policies and procedures I was not allow to serve alcohol to any person under the age of 23. I was required to ask customers for identification. Although the South African Liquor Act states that any person over the age of 18 may be served with alcohol‚ Co.Fi did not allow that. I
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Procedure – Instructions followed as per procedure‚ specimens viewed through v-scope‚ using 10x‚ 20x‚ and 40x stained wet-mount. Observations compared amongst one another from cd-rom. Spirillum bacteria Bacillus Cheek Swab Yeast Analysis – Using the virtual microscope‚ the images seemed to be more clear and concise. Using the light microscope again for another experiment has increased my confidence in its utilization. Although the procedure was different‚ the experiment
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center. Because a biological agent‚ bakers ’ yeast‚ is being used to drive this reaction‚ the optical purity that results in the product is so stereo-selective that the major product‚ (+)‚ is formed for 89% of the product. Introduction: This experiment was preformed to study the chiral selectivity of the reduction of the ketone portion of Ethyl acetate to a secondary alcohol. This reaction was enzyme catalyzed with a common batch of baker ’s yeast. The reaction conditions of this process are therefore
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Catalyst = peroxide 3. At what approximate temperature do enzymes normally operate in the body of a warm-blooded animal? Would your answer change if the enzyme came from a plant or yeast? Enzymes normally operate in the body of a warm-blooded animal at the range of approximately 75°F - 100°F. If the enzyme came from a plant or yeast it would probably operate at a different temperature. 4. What allows peroxidase to be specific for its substrate? (In other words‚ why doesn’t peroxidase catalyze other types
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well colonized by the microorganisms used for the fermentation. These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains. microorganisms used in starters include various bacteria and fungi (yeasts and molds): Rhizopus‚ Aspergillus‚ Mucor‚ Amylomyces‚ Endomycopsis‚ Saccharomyces‚ Hansenula anomala‚ Lactobacillus‚ Acetobacter‚ etc. Tempe is a traditional food in Indonesia. It is made from soy beans which is fermented that resulting it to in
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A‚ Robert Day Allen. 1978. Cytoplasmic Streaming in Green Plants. http://www.damtp.cam.ac.uk/user/gold/pdfs/allen78.pdf. September 29‚ 2012. 7. Kitamura K‚ Yamamoto Y. 1972. Purification and properties of an enzyme‚ zymolyase‚ which lyses viable yeast cells. http://www.enzymestuff.com/conditionyeastresearch.htm. September 27‚ 2012
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energy that makes a proton gradient which makes ATP‚ this cannot occur unless oxygen is present. Fermentation is an anaerobic process in which converts sugars into acids‚ alcohol‚ or alcohol. This process occurs in yeast and bacteria as well as muscle cells that have no oxygen left. In yeast fermentation produces ethyl alcohol and carbon dioxide from glucose and fructose. Fermentation in bacteria cells the process of fermentation produces ethanol‚ while in human muscle cells fermentation produces lactic
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“CLEANER PRODUCTION IN BAKESHOP PRODUCTION” Introduction Nowadays people are more concerned about the environment due to environmental issues‚ environmental friendly products and green production is now a trend; and cleaner production assessment is a great way to know the areas of improvement of a firm to make them continue their process in a harmless way. Cleaner production is a broad term that encompasses what some countries call waste minimization‚ waste avoidance and pollution
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Vegemite (/ˈvɛdʒɨmaɪt/ vej-ə-myt[2][3]) is a dark brown Australian food paste made from leftover brewers’ yeast extract with various vegetable and spice additives developed by Cyril P. Callister in Melbourne‚ Victoria in 1922.[4] A popular spread for sandwiches‚ toast‚ crumpets and cracker biscuits as well as a filling for pastries‚ Vegemite is similar to British‚ New Zealand and South African Marmite‚ Australian Promite‚ Swiss Cenovis and German Hefeextrakt. With the brand now owned by American
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beverages in the world. Many Europeans nowadays prefer wine to water as a daily beverage like their ancestors many centuries ago‚ despite of its bad effects in the health when consumed excessively. Different varieties of the grapes and strains of yeast produce different type of wine. Wines are alcoholic beverage that is usually made from grapes and other fermented juice like apples and berries. The fermentation takes place in the district origin‚ according to local tradition and practice. Only a
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