Fermentation and affects it has on foods Fermentation is described as the transformative action of organisms and the metabolic change either anaerobic or aerobic processes converting energy needed to turn raw product to a finished fully fermented food. Fermenting food has become more popular because people are realizing that if it were not for fermenting as a collection of people we would be in trouble. Fermenting has been done for hundreds of years because if not for fermenting letting foods just
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ABSTRACT The hypothesis which states that the simpler the nature of substrate‚ the faster the rate of cellular respiration of yeast was tested using the smith fermentation tube method. The experiment used six smith fermentation tubes‚ distilled water and sugar substrates. It composed of six set-ups which used 15ml of 10% yeast suspension‚ 15 ml distilled water and 15 ml of their assigned sugar substrate namely: starch‚ lactose‚ sucrose glucose and fructose respectively. Set-up six was the
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Fermentation Fermentation is a natural process that has been going on in nature since before humans existed. For centuries we have been practicing food fermentation‚ knowingly or unknowingly. Every food culture in the world throughout history has been using fermentation in their food in some way. Bread making originated in Egypt 3500 years ago. Fermented drinks were being produced and consumed in Babylon(now Iraq) 7000 years ago. China is thought to be the birth place of fermented vegetables. A
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of that substance by titrating the sample with a solution of a strong oxidizing agent. In this lab‚ a solution of KMnO4‚ an oxidizing agent‚ will be standardized by titration with a solution containing a known concentration of iron (II) ions‚ (Fe+). The concentration of oxalic acid solution will be determined by titration with the MnO4- solution that had been standardized first. The purpose of this lab is to standardize a solution of potassium permanganate by redox titration with a standard solution
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College Chemistry 1 Lab 16 Oxidation Reduction Lab 16 Introduction: I will learn about redox reactions. Materials and Methods: I placed ten drops of each substance into different wells. Then I took Magnesium and put it in the first one. I put Zinc into the second one. I placed lead into the third and fourth one‚ and put iron into the fifth one. Results: See Table Below. Discussion: I learned about different redox reactions. Questions: A. Sodium
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1. Mechanism of oxidation process In an oxidation process of silicon that usually takes place at very high temperature (thermal oxidation)‚ silicon (Si) reacts with either water vapor (H20) or oxygen (O2) to form silicon dioxide‚SiO2 on the silicon surface. The reaction is represented by following equations: Dry oxidation: Si + O2 → SiO2 Wet oxidation: Si + 2H2O → SiO2 + 2H2 The oxidation process can be implemented through diffusion
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How Carboxylic Acids and Alcohols React to Produce Esters: Esters and Ester Production: Esters are abundant and ever present‚ and are the chemical basis of almost all fatty acids and oils. Small esters are responsible for the aroma of fruits‚ perfumes and‚ by extension‚ wines and other alcohols. Esters are formed when a carboxylic acid and an alcohol chemically combine‚ losing a molecule of water in the process. Carboxylic acids are organic molecular compounds that form a homologous series
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Fermentation of lignocellulosic hydrolysates involves the conversion of sugars to ethanol which is mainly performed by bacteria or yeast. The organism chosen should possess certain characters in terms of tolerance I‚e towards inhibitors ‚sugars and ethanol concentrations in the hydrolysates and should also withstand higher temperatures and lower pH and with minimal by product formation [161]. Fermentation is the key component where advancement in technology plays key role and is required to be feasible
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Microbiology-2460 Lab-003 March 31‚2008 Lab Report-Escherichia coli Abstract The purpose for this lab report was to identify and inform of an unknown bacteria that has been causing a patient to have lower abdominal and pelvic pain. To obtain the identification of this unknown bacterium‚ several biochemical tests needed to be performed in order to prescribe the correct medication to treat and cure the symptoms. Introduction In a lab today‚ I am to identify an unknown bacterium that is
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tionStudent Name: Laura Scott Student Number: C11356616 Lab Partners Name: Charlotte Weir Experiment Name: Yeast Fermentation Experiment Date: 2nd and 9th November 2011 Submission Date: 23rd November 2011 Title Yeast Fermentation Purpose To allow for fermentation of the yeast‚ Saccharomyces Cerevisiae‚ in Grape and Apple juice. Materials provided Test-tube containing Grape juice and a Durham tube Test-tube containing Apple juice and a Durham tube Plate culture of the yeast
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