how about drinking a nice cold one with some buddies after work at a local bar‚ sound nice doesn ’t it? Beer has been around for many years and will probably be around for many more. A beer is any variety of alcoholic beverages produced by the fermentation of starchy material derived from grains or other plant sources. The production of beer and some other alcoholic beverages is often called brewing. Most every culture has there own tradition and the own take on beer‚ thus producing many different
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Wine-making is essentially a chemical process. It involves a chemical reaction in which sugars are turned to alcohol and carbon dioxide in the presence of yeast. There are also many other chemical processes going on which affect the strength‚ appearance‚ colour and taste of the wine. Grape Ingredients Wine is made from grapes. In addition to water‚ grapes contain two different sugars: glucose and fructose‚ tartaric acid‚ malic acid‚ amino acids and a few other chemicals. The chemical processes of
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The Extraction of Bioethanol from Pineapple (Ananas comosus) Peelings Through Simultaneous Saccharification and Fermentation Using the Yeast Saccharomyces cerevisiae AN INVESTIGATORY PROJECT SUBMITTED AS AN ENTRY TO THE 16TH INTERNATIONAL ENVIRONMENTAL PROJECT OLYMPIAD (16TH INEPO) 16. INEPO ÇEVRE PROJE OLİMPİYADI FATİH KOLEJİ (FATIH COLLEGE) ISTANBUL‚ TURKEY 1-4 JUNE 2008 Avril Rodiel Bries Quezon City Science High School (Regional Science High School for
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Cellular Respiration and Fermentation Facts to Remember 1. Cellular respiration is a catabolic series of reactions. 2. All living forms conduct some form of cellular respiration‚ either aerobic or anaerobic. a. Aerobic is in the presence of oxygen b. Anaerobic is in the absence of oxygen or none oxygen requiring. 3. The starting molecules consist of the biological molecules with carbohydrates (monosaccharides) as the first choice. The order of use is given below. a. Carbohydrates b.
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Bread Troubleshooting Guide Holes in Bread Possible Causes Old Dough Follow proper fermentation time. Improper Mixing Overmixing weakens the dough and undermixing underdevelops the dough; each causes poor gas retention. Mix to proper dough development. Lack of Moisture in Proofer Dough forms a crust‚ trapping gas. Adjust proofer to proper humidity. Improper Moulding Set moulder properly to expel most of the gas. Moulder Rollers in Poor Condition Trapped gas in dough causes holes. Check and
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ALCOHOLIC BEVERAGES (C2H5OH) Alcoholic beverage is portable liquid which contain 2% to 75% of liquor. They are produced by the introduction of yeast for fermentation into substance such as fruits‚ cereal (grain)‚ molasses and plant extract. Technically‚ it is known as ethyl alcohol that forms as the product of a chemical reaction in which yeast converts the glucose present in the cereals or molasses into alcohol & carbon dioxide(CO2)‚ though there are other reaction taking place at the same
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COVENANT UNIVERSITY Department of biological sciences PROGRAM: MICROBIOLOGY COURSE: MICROBIAL TAXONOMY‚ NOMENCLATURE AND IDENTIFICATION CODE: MCB 122 TOPIC: CLASSIFICATION OF BACTERIA AND VIRUSES PROJECT PARTICIPANTS OBUEKWE CHUKWUEMEKA 12CQ014230 OKAFOR SANDRA-EMMANUELLA 12CQ014231 OLOWOFELA OLUWATOYIN 12CQ014232 OSITA-ORAH ANTHONY 12CQ014233 SASORE YEWANDE 12CQO14236 NWOBI CHIZITERE 12CQ014229 OYEKAN TOSIN 12CQ014235 SOREMEKUN MAYOMIKIUN 12CQ014238 SHODEKO TOBI 12CQ014237 INTRODUCTION TO THE
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To: From: Re: Louis Pasteur Louis Pasteur: Greatest Achievements Louis Pasteur was one of the most important scientists of our time. The foundation of our knowledge about health and disease comes from the discoveries of this one man. He made many discoveries and solutions for problems of the every day life that are still in effect today. Pasteur was born on December 27‚ 1822 in a little town called Dôle in the foothills of the Jura Mountains of eastern France. When he was five years old his family
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Explain how CO2 enters leaves. What environmental factors control stomatal movement? How are these factors related to physical and chemical properties that control the opening and closing of stomata? CO2 enters leaves through stomata‚ which are small openings in the leaves surrounded by guard cells. These stomata are responsive to light‚ so they open with natural light and close at night. One interesting environmental factor that can control stomatal movement is the overall level of CO2 in the
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vinification‚ is the production of wine‚ starting with selection of the grapes or other produce and ending with bottling the finished wine. Although most wine is made from grapes‚ it may also be made from other fruit or non-toxic plant material. The basic fermentation process whereby alcohol is produced from the sugar in grapes is very simple‚ but its chemistry is still not completely understood. As this knowledge increases‚ winemakers are being helped to improve the quality of their wine. The composition
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