VINEGAR FERMENTATION VINEGAR BACKGROUND Vinegar is one of several fermented foods prepared and used by early man; and like others‚ wine‚ beer‚ bread‚ and certain foods from milk‚ its discovery predates the earliest historical records. The word “vinegar” is derived from two French words‚ “vin” and “aigre” meaning sour wine‚ but the term is now applied to the product of the acetous fermentation of ethanol from a number of sources. (ConnerHubert‚ 1976). Vinegar has played an important but little-emphasized
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respiration. This stated that the higher amount of CO2 evolved‚ the higher the rate of respiration. Thus‚ the hypothesis “If enzymes need cofactors to speed up its function‚ cofactors affect the rate of cellular respiration.” was accepted. Smith fermentation tube assembly containing 15 ml of 10% yeast concentration with different substrates was used to test
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Since its discovery‚ Sugar has become a key ingredient in our food chain. Sugar is a soluble carbohydrate which is mostly used for consumption. Carbohydrates are made up of elements of carbon‚ hydrogen and oxygen (Queneau‚ 2007). The ratio of hydrogen is twice the oxygen and the carbon. Sugar contains sucrose which is the common saccharide in many plant parts. Sucrose (sugar) is composed of 12 carbon atoms‚ 22 hydrogen atoms and 11 oxygen atoms. Therefore‚ the chemical formula of compound sugar C12H22O11
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microbial growth of the fruit. Pectin and acids help the jam set. Sealing prevents the re-entry of micro-organisms. The ingredients used in jam-making are fruit‚ sugar‚ pectin and acid. Too much sugar = Crystallisation Too little sugar = fermentation (Store jams completely covered in a cool place) Fruit Sugar Pectin Acid Use ripe fruit Fruit high in pectin Acidic fruit Examples include blackcurrants and cooking apples. Needs to be accurately weighed. Too much causes crystallisation
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Article Excerpt Access to the world’s oil supplies is a principal factor behind US government policy‚ as the events of the past two years have unmistakably shown. And no wonder: possessing only 2% of the world’s reserves of oil‚ the US consumes 25% of global oil production at a cost of $150bn per year. Of this‚ 70% is in the form of gasoline (petroleum) or diesel fuel for transport use. Given the finite supply of oil‚ this cannot go on. Certainly‚ by 2050‚ competition for oil supplies will be
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Chapter 6-Intro to Metabolism METABOLISM= all the chemical reactions in an organism CATABOLIC PATHWAY (CATABOLISM)• release of energy by the breakdown of complex molecules to simpler compounds EX: digestive enzymes break down food ANABOLIC PATHWAY (ANABOLISM) • consumes energy to build complicated molecules from simpler ones EX: linking amino acids to form proteins ORGANISMS TRANSFORM ENERGY ENERGY- capacity to do work KINETIC ENERGY- energy of moving objects POTENTIAL ENERGY- energy
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yeast? To most people yeast is just something that is in the food that we eat; However to the scientific community yeast is much more then that. According to the Dictionary of Student Science yeast is a one-celled fungi that can cause the fermentation of carbohydrates‚ producing carbon dioxide and alcohol. ( ) Yeasts are found in the soil‚ in water‚ on the surface of plants‚ and on the skin of humans and other animals. Like other fungi‚ yeasts obtain food from the organic matter around them; they secrete
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including the Philippines‚ both cultivated and wild. It also has the properties and substances good oil has. The major components of the seeds are 36.4% carbohydrate that can be hydrolyzed to fermentable sugars before transforming into ethanol‚ and 56.5% moisture that provide good growth of microorganisms and save water material used in the fermentation process. This shows that jackfruit seeds are an appropriate feedstock for ethanol production. And
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ways to get fuel from the biomass is a process called fermentation‚ whereby micro-organisms and bacteria break down a starchy substance into sugar‚ and then they convert the sugar to form alcohol. The micro-organisms and bacteria have the ability to do this due to their metabolisms. The glucose allows the micro-organisms to acquire energy anaerobically. The alcoholic fermentation occurs when yeast transforms sugar‚ cellulose and starch (carbohydrates) into carbon dioxide‚ and most importantly ethanol
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Lecture 1 Hunger: biological; controlled by hypothalamus Appetite: psychological Alcohol: source of calories and energy How are nutrients classified? Macro (g) and micro (mg); essential and non essential (omega 3) What food groups are subdivided by? Grains – whole or refine Fruits – juices or whole Vegetables – color intensity Which group has plant and animal sources? Dairy‚ meat‚ oil Phytochemical – still yet to be discovered; plant-based substance; has extra benefit to diet Lecture
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