Fermentation is a process performed by cells in the absence of oxygen to produce small amounts of ATP. During this process the six-carbon sugar glucose is broken down into two molecules of the three-carbon organic acid‚ pyruvic acid‚ coupled with the transfer of chemical energy to make adenosine triphosphate (ATP). Fermentation is used by many producers to make many of the commodities which we are used to today. Some of these commodities include yogurt‚ cheese‚ wine‚ bread‚ beer‚ rum‚ and even
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Yogurt Fermentation Yogurt is made by lactic acid fermentation. The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot‚ or form the soft gel that is characteristic of yogurt. The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt. Lactobacillus
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The Extraction of Bio-ethanol from Apple (Malus domesticus) and Banana (Musa accuminata Colla) Peelings through the Process of Fermentation and Distillation Abstract Apple (Malus domesticus) and banana (Musa accuminata Colla) peelings are common household waste products. This study sought to extract bioethanol from these two peelings and to compare which sample can produce more bioethanol. About 400 grams of apple and banana peeling was obtained from the 1 kilogram bought from the supermarket
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Abstract Literature on Van’t Hoff’s law states that water potentials and zero weight change osmolalities will be the same for potato cores placed in varying concentrations of solutes of NaCl‚ glucose‚ and sucrose. This experiment was designed to test these predictions and compare them to data gathered course wide. We found that the mean water potentials were all within 0.26 bars of each other‚ and that the zero weight change osmolalities were all within 0.035 mols of each other. This supported Van’t
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-------------------------------- 1 A scientific paper submitted in partial fulfillment of the requirements in HNF 12 laboratory‚ 2nd sem.‚ 2012-2013. OBJECTIVES 1. To enumerate the principle and methods in fermentation; and 2. to identify the factors that affect the efficiency of fermentation. INTRODUCTION Vinegar has been traditionally used as a food preservative. Vinegar retards microbial growth and contributes sensory properties to a number of foods. The wide diversity of products containing
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Table of Contents 1.0 Abstract 2 2.0 Introduction 2 3.0 Aims 3 4.0 Theory 3 5.0 Apparatus 5 6.0 Procedure 5 7.0 Result 7 8.0 Calculation 10 9.0 Discussion 11 10.0 Conclusion 13 11.0 Recommendation 13 12.0 References 13 13.0 Appendix 14 1.0 Abstract In this experiment‚ Escherichia coli is used as a sample to study the growth kinetic of microorganism in shake flask. A different volume of E.coli was transferred into 250ml Erlenmeyer/shake flask containing media for the
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Saccharomyces Cerevisiae‚ are single-celled organisms that are a part of the fungi group. Yeast is very capable of alcoholic fermentation‚ where yeast cells primarily break down the sugars glucose‚ fructose‚ and sucrose. The two end products of this fermentation are carbon dioxide and ethyl alcohol‚ which are then released into the surrounding area. When bread is being made‚ alcoholic fermentation is what is used
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Flu Sickness‚ Medications Oseltamivir and Shikimic Acid’s Role in Synthesis Production of Shikimic Acid Extracting Shikimic Acid from the Plant Chemical Synthesis of Shikimic Acid Biosynthesis & Shikimic Acid Pathway Fermentation of Shikimic Acid using Microorganisms Contrasting Production Methods & Advantages of Fermentative method Investigating Appropriate Strains Results & Future Aspects of Shikimic Acid Fermentation References Acknowledgement The achieved results in this seminar
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looking at the chemical structures of these sugars given in (Figure 1)‚ we looked for anything that might determine the metabolization of these sugars. An equal 6mL (milliliter) sample of 2.5% fructose and yeast suspension was pipetted into a fermentation tube. The same procedure above was performed with the sugar ribose which has a concentration of 2.5% as well. Once this was done‚ the tubes were turned upside down to remove any air bubbles formed. Both tubes were then incubated in a 37◦ C
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this project is to study the rates of fermentation of the following fruit or vegetable juices. i. Apple juice ii. Carrot juice INTRODUCTION Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds‚ generally proteins. Examples of fermentation are: souring of milk or curd‚ bread making‚ wine making and brewing. The word Fermentation has been derived from Latin (Ferver which
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