CHAPTER I INTRODUCTION 1.1 Background Food is one of human sources of calorie‚ protein‚ fats‚ and nutrition. Yet‚ because of the highly nutritious content‚ food is susceptible to growth of microorganisms. By the presence of microorganisms in food‚ the food is more likely to have shorter shelf life. Thus‚ mostly it is resolved by the addition of antimicrobial substances to food‚ such as condiments and preservatives. Condiments and preservatives could inhibit the growth of microorganisms
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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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The optimal growth temperature for Glaciozyma antarctica PI12 is 12oC (Boo et al.‚ 2013). The upper temperature limit for growth is 20oC. However‚ some psychrophilic yeast such as Candida psychrophila (optimal growth temperature of 15oC) can tolerate temperature up to 25oC for three hours (Deegenaars & Watson‚ 2006). Low temperature for the growth of Glaciozyma antarctica PI12 is difficult to determine accurately. One of the factors is the technical difficulties to determine the amount of antifreeze
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Cells rely on processes such as cellular respiration and fermentation in order to produce ATP through a series of steps. There are two different types of fermentation: lactic acid fermentation in humans and alcohol fermentation in yeast and bacteria. All of these processes synthesize ATP‚ however‚ unlike respiration‚ both types of fermentation occur when oxygen is not present. In addition‚ each process undergoes a critical first step‚ specifically glycolysis which converts glucose
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anaerobic respiration in muscles during hard exercise * State the balanced equation for anaerobic respiration in muscles (C6H12O6 → 2C3H6O3) and the microorganism yeast (C6H12O6 →2C2H5OH + 2CO2)‚ using symbols * Describe the effect of lactic acid in muscles during exercise * Describe the role of anaerobic respiration in yeast during brewing and bread-making * Compare aerobic respiration and anaerobic respiration in terms of relative amounts of energy released * List the features
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professor he began to study the effect of bacteria in the alcohol fermentation process. While working on this he discovered yeast and that it was feeding off of the grapes and that it was a living thing. His next feet‚ was to prove that life is formed from living cells‚ that the yeast did not just spontaneously appear in the grapes. Through his work he was able to prove that the yeast did not just generate itself. He went on to invent the process of pasteurization‚ worked with France to prevent disease
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Materials and methods SAMPLING Site A: Traminer aromatico + Pinot bianco Site B: Traminer aromatico + Pinot nero In each site‚ 4 treatments: +N‚ +G‚ N+G and the control (no treatment) 300 g of grapes were sampled for each treatment in triplicate. SAMPLES STORAGE Samples are stored in plastic bags‚ filled with nitrogen prior to sealing (by thermo-sealing). Then samples were stored in freezers at -20°C. Only one vineyard repetition was used for the experiment. The other two can be used for further
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through the walls of its cells. Fungi can cause serious diseases to humans a example is vaginal yeast infection which is caused by overgrowth of fungus Small amounts of yeast are always in the vagina. But when too much yeast grows‚ you can get an infection. We also use Fungi for example yeast in food manufacturing. Yeast is needed for the fermentation of wine‚ beers and other alcoholic drinks. We add yeast to dough to make the bread rise when we bake it. Fungi are also used in agriculture for pest control
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growth characters of cells‚ for example‚ the cells get transformed to cancer cells Transfection: uptake of foreing DNA into eukaryotic cells resulting in inherited change‚ the same thing as we did in E.coli transformation Why would we want to use yeast as an
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CE BIO 1994 1. (a) (i) The formation of red precipitate indicates the presence of reducing sugar (glucose) in the water ------------------------------------------------------------------- 1 This shows that the dialysis tubing is permeable to glucose / permits the diffusion of glucose into the external solution ------------------------------------------ 1 (ii) (1) Increased amount of precipitates in set-up a indicates the presence of more reducing sugar -------------------------------------------------------------
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