INTRODUCTION Lactic Acid is an organic compound with the formula CH3CH (OH) COOH. Lactic is one of the types of fermentation which occur under anaerobic respiration to produce ATP without the use of oxygen. Anaerobic respiration takes place in certain prokaryotic organisms that have an Electron Transport Chain (ETC) but do not use oxygen as a final electron acceptor at the end of the chain (Campbell et all‚ 2015) different with the aerobic respiration which use oxygen to produce ATP and its final
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viticultural practices influence the fruit composition‚ and therefore‚ the style of wine that can be produced. In addition to fruit composition‚ winemaking techniques also play an important role in determining the wine style. Red Wine Production Yeast Cool Heat and Press Yeast Fermentor MLF (optional) Whole cluster in fermentor in anaerobic atmosphere (carbonic maceration) Grapes Destem Crush (all or part) SO2 ^ ^ ^ Drain Press skins Finish Fermentation Add SO2 Rack Sugar (optional)
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and aren’t very common. Introduced sugar: Some winemakers will upload sugar to the wine earlier than fermentation. In some nations in which winemaking is regulated‚ this exercise is banned. Controlling fermentation: The longer a wine ferments‚ the drier it will likely be. this is due to the fact the sugars in the wine will flip to alcohol. a few winemakers will use methods to halt fermentation with the intention to create a sweeter
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a Potential Source of Ethanol ABSTRACT Apple guavas are abundant in the Phillipines and have been known for their high nutritional value and herbal properties. The peeling of the fruit Psidium guajava is known to contain a significant amount of glucose‚ a simple sugar which is essential in the fermentation process in ethanol making. The study was conducted to determine the effectiveness of apple guava peelings as a potential source of ethanol. The peelings underwent many processes to obtain
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http://www.rollybrook.com/carnitas-3.htm Compositional and Sensory Evaluation of Jamaican Cherry (Muntingia calabura) Leaf Tea Substitute A Thesis Presented to the Department of Food Technology College of Education University of Santo Tomas In Partial Fulfillment of the Requirements for the Degree of Bachelor of Science in Food Technology Janerica C. Camacho Gracia Remedios Veronica V. Em Amy M. Tolentino Kristine U. Villaruel Dyann Aissa B. Yu March 2011 CERTIFICATE OF APPROVAL
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curved shapes needed for barrels C) The flavors extracted are desirable in wines. D) It is the cheapest wood available Points Earned: | 0.3/1.0 | | Correct Answer(s): | A‚ B‚ C | 8. Vineyards with cooler night-time temperatures produce fruits that are ________ in malic acid than vineyards with warmer night-time temperatures. A) lower B) higher Points Earned: | 0.0/1.0 | | Correct Answer(s): | B | 9. Grappa can be produced when press juice is fermented and then distilled
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Production of Bioethanol from Tomato (Solanum lycopersicum) INTRODUCTION Background of the Study Bioethanol is the most widely used among the liquid biofuels. Ethanol is produced by fermentation of sugars from sugarcane or sugar beet‚ and indirectly from more complex carbohydrates such as starch from corn‚ wheat‚ potatoes or cassava. Ethanol thus produced is expensive as it dips into food and feed material. Bioethanol refers to ethanol produced from complex carbohydrates such as lignocellulose
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test. Through these three tests‚ I was able to detect the ability of the microorganism to ferment a specific carbohydrate. Fermentation reactions are observed by the color change in pH. In class‚ we used phenol red as the pH indicator and the result was a yellow color which indicated that enough acids products have been produced by fermentation (Phenol Red Carbohydrate Fermentation Broth lab handout). Next was the catalase test. After adding hydrogen peroxide to my sample‚ the
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Investigatory Project (Pineapple Peelings to Vinegar) Introduction A. Background of the Study A Pineapple is a fruit wherein you have to peel off the peelings to eat it‚ like any other fruits. The researchers chose this as their project to prove that Pineapple peelings have other uses. The researchers also noticed that the families in our country are very practical nowadays. Instead of throwing the peelings away‚ many families can earn something from it by using our experiment. They can produce
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making coffee is harvesting. Coffee trees take 3-5 years to produce their fruit and they require special attention to soil‚ light and climate to produce a quality harvest. The cherries are either picked by hand or machine harvested. Once harvested‚ the fruit must be removed from the cherry to get to the beans. The second stage of making coffee is processing. After harvest the beans have to be processed to avoid the sticky fruit from fermenting and spoiling the beans. There are two ways of processing
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