Report Submitted: September 4‚ 2013 Title: Observations of Chemical Changes Purpose: To observe some properties of chemical reactions and to associate chemical properties with household products. Procedure: In this experiment I used a 96-well plate to hold each of the chemical reactions that occurred during this lab. Using a pipet‚ I added two drops of one chemical with two drops of another chemical and observed the effects of each reaction. Data Table 1: Experimental Data Well # |
Premium Chemistry Chemical reaction Water
and heat or can be processed into renewable natural gas and transportation fuels. THE BIOLOGICAL PROCESS: The digestion process begins with bacterial hydrolysis of the input materials in order to breakdown insoluble organic polymers such as carbohydrates and make them available for other bacteria. Acidogenic bacteria then convert the sugars and amino acids into carbon dioxide‚ hydrogen‚ ammonia and organic acids. Acetogenic bacteria then convert those resulting organic acids into acetic acid‚ along
Premium Anaerobic digestion Methane Natural gas
Your body stores energy‚ also known as ATP‚ inside of muscle and other tissues in the form of the carbohydrate glycogen. This stored glycogen can last for up to 15 to 20 minutes of physical activity. For quick and short bursts of energy‚ the body uses previously stored ATP made by lactic acid fermentation. But when you exercise for longer than 90 seconds‚ cellular respiration generates ATP to have enough energy to continue exercising. After learning
Premium Obesity Major depressive disorder Exercise
aerobic organisms. Due to its importance to most organisms‚ more than a million tonnes are produced every year via fermentation. It is used mainly as an acidifier‚ flavouring and as a chelating agent. B. Kristiansen et al. (1999) and A.E Bodie et al. (1994) stated that most citric acid used in foods is derived from carbohydrate fermentation by Aspergillus niger. Aspergillus niger fermentation is considered as the world’s leading source of commercial citric acid. However‚ in this literature review‚ it
Premium Glucose Citric acid cycle Aspergillus niger
INDEX (1) SOYBEAN- THE SOURCE OF SOYMILK 2 (2) ORGIN 3 (3) SOY MILK 4 (4) PREPARATION OF SOY MILK 6 (5) COMPARISON BETWEEN SOYMILK& NATURAL MILK 8 (6) ADVANTAGES & DISADVANTAGES 12 (7)
Premium Soybean Soy milk Milk
CHAPTER 4 CARBOHYDRATES OVERVIEW This chapter discusses the energy-yielding nutrient‚ carbohydrates. Simple and complex carbohydrates are defined and identified with a highlight on fiber. Carbohydrates found in the food we eat‚ including various alternative sweeteners‚ are explored. The digestion and absorption of carbohydrates are examined. Carbohydrate intake recommendations are summarized and the roles of simple and complex carbohydrates in health maintenance are explored. The potential
Premium Sugar Carbohydrate Nutrition
5.1 MANUFACTURING PROCESSES: Acetone is produced directly or indirectly by propylene. Early processes for the manufacture of acetone were based on the thermal decomposition of calcium acetate or the carbohydrate fermentation of corn starch or molasses. The ready availability of propylene in the 1960s led to routes based on the dehydrogenation of isopropyl alcohol or cumene peroxidation. (1) By Cumene Oxidation (Hock Process). Propene is added to benzene [71-43-2] to form cumene [98-82-8]‚ which
Premium Distillation Acetic acid Acetone
CHAPTER 2 REVIEW OF RELATED LITERATURE I. Background Black Rice Bug Black rice bug or mostly known as ‘’ itim na atangya ‘’ appears commonly during rainy seasons yet they are also seen during summer and when irrigation starts. An adult female bug lays their eggs in clusters‚ each containing 29-34 eggs‚ egg incubation of RBB is 3 to 7 days. It lives from 3 to 7 months. The female lays about 200 eggs during her lifetime. Large populations of this pests are more common on lowland rice‚ rain
Premium Rice Insecticide Pesticide
mitochondrion (gets reduced to FADHs) ii. Reducing Agents: are OXIDIZED to REDUCE another molecule 4. NADH- reduces 2 pyruvate to 2 lactic acid in fermentation‚ reduces O2 during the respiratory chain (gets oxidized to NAD) *CANNOT pass through the mitochondrion* 5. NADPH- reduces CO2 to form carbohydrates (Calvin Cycle) in the Dark Reactions of photosynthesis (gets oxidized to NADP) 6. FADH2- reduces O2 during the respiratory chain (gets oxidized to FAD)
Free Photosynthesis Cellular respiration Adenosine triphosphate
C. Mullick Road‚ Kolkata 700 032‚ India article info Article history: Received 25 November 2008 Accepted 22 February 2009 Available online xxxx Keywords: Fruiting body Fungal biotechnology Fungal enzymes Bioprocessing of food Fermentation Mushroom Termitomyces clypeatus Secondary metabolites abstract Fungi are of excellent value nutritionally‚ and of great importance to vegetarians. Edible mushrooms are excellent sources of protein‚ have low-fat content and are free of cholesterol
Premium Food processing Food Enzyme