been classified into two categories • Alcoholic Beverage • Non Alcoholic Beverage 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
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the outer wall of a plant cell * The older the plant is the more lignin it has Components of animal feed * Water – (#1 most important nutrient) * Dry matter * Inorganic matter (minerals) * Organic matter * Carbohydrates * Lipids * Protein * Vitamins * Hay – 10% water & 90% dry matter Water: * Functions of water * Transportation of nutrients and metabolic waste * Chemical reactions * Regulation
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Materials and Methods: Inoculation of the unknown was done on a nutrient slant agar The nutrient agar was then incubated at 27°C for one week. The agar appearance was observed and recorded. There was growth that appeared pinkish in color. The first test we did was basic stain using a heat fixed emulsion which kills the bacteria and allows them to adhere to the slide and thickens their protein for better staining. I then covered the heat fixed emulsion with crystal violet for one minute. The stain
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Labset Three Worksheet 1. What is a carbohydrate profile? Why are they used as a diagnostic or identifying tool? (2) Carbohydrate profiles are specific information on the type and amount of carbohydrate that a product contains. It is used to identify and differentiate two closely related species. 2. What are the carbohydrate profiles of the organisms you tested? (2) The yeast carbohydrate profile came out with glucose and fructose positive and Mannitol negative. The staph epidermidis
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produces acidic or neutral end products by the fermentation of carbohydrates. After inoculation‚ methyl red is directly added to the broth‚ a positive result is a red coloring of the broth while a negative result shows no color change. After inoculation‚ I added methyl red to the tube to identify what type of end-products were produced. This addition of methyl red didn’t change the color of the broth which indicated neutral end-products by carbohydrate fermentation. Day 3 After looking at these test results
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Keith Shearer Lab Group 3 January 19‚ 2015 Objective Is to measure various food items and become familiar with different energy units like calories and joules. Also‚ we will be using simple household products and follow the standard safety procedures of this lab. Materials Procedure First‚ use a digital scale to determine the empty weight of the 100ml beaker. The‚ you are going to fill the beaker half way with water (approximately 50ml) and weigh it again. Take the water and beaker weight
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or worse coma or death. This all depends on how much you drink and how fast you drink it. There are different types of alcohol one type is called Ethyl it is the only type used in alcoholic beverages. It is made by fermentation of fruit and grains. The definition of fermentation is the process in which some sugars are converted into alcohol and carbon dioxide by the action of
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CHAPTER TWO Beneficial bacteria in the environment and their uses. In today’s world‚ the environment and its related issues are steadily gaining a lot of importance. Some bacteria are helpful and are used to obtain balance in the environment. It has been seen that helpful bacteria are useful in dissolving organic sludge from water‚ breaking down the growth of algae‚ reducing the various noxious odours such as hydrogen sulfide odours‚ reducing ammonia levels‚ promoting faster growth of fish in the
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08037956762. Accepted 16 May‚ 2008 The ability of different yeast strains isolated from ripe banana peels to produce ethanol was investigated. Of the 8 isolates screened for their fermentation ability‚ 5 showed enhanced performance and were subsequently identified and assessed for important ethanol fermentation attributes such as ethanol producing ability‚ ethanol tolerance‚ flocculence‚ thermo-and osmo-tolerance. Saccharomyces cerevisiae R-8 exhibited the best attributes for ethanol production
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Fermentation Lab Introduction For bacteria and many single-celled protists fermentation is a common anaerobic pathway that the cells use to collect energy from carbohydrates to form ATP. The process for fermentation begins in the cytoplasm with a process called glycolysis‚ which converts one molecule of glucose into two molecules of pyruvate. When glycolysis is complete four ATP would be produced but the net yield would be two ATP taking into account the initial investment of two ATP
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