this project is to study the rates of fermentation of the following fruit or vegetable juices. i. Apple juice ii. Carrot juice INTRODUCTION Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds‚ generally proteins. Examples of fermentation are: souring of milk or curd‚ bread making‚ wine making and brewing. The word Fermentation has been derived from Latin (Ferver which
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Using Selective Media to Monitor the Fermentation Process of Cabbage and Cucumber‚ for Fourteen Days Abstract: Introduction: The goal of the ecological succession lab is to demonstrate succession with the fermentation of cabbage and cucumbers. The cabbage will ferment into sauerkraut and the cucumber will ferment to pickles during fermentation process that will changes the species structure and the community of time. During the fermentation process we watched the pH become more acidic‚ since
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Q1. Why should a four place analytical balance not be used in weighing a sample if the manual requests only one decimal place accuracy? Ans. We use the analytical balance where we need to weigh the small amount which needs a high degree of accuracy. Whereas‚ the manual requests only one decimal place accuracy which is not that much important and the time is consumed more to use the analytical balance with four decimal places. Q2. How is the pH meter calibrated? Ans. Firstly‚ The pH meter is calibrated
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acetone and butanol by means of solvent-producing strains of Clostridium spp. was one of the first large-scale industrial fermentation processes to be developed‚and during the first part of this century it ranked second in importance only to ethanol fermentation. The reason for the almost total demise of this fermentation in the early 1960s was the inability of the fermentation process to compete economically with the chemical synthesis of solvents. However‚ interest in the use of renewable resources
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Production of Shikimic Acid Extracting Shikimic Acid from the Plant Chemical Synthesis of Shikimic Acid Biosynthesis & Shikimic Acid Pathway Fermentation of Shikimic Acid using Microorganisms Contrasting Production Methods & Advantages of Fermentative method Investigating Appropriate Strains Results & Future Aspects of Shikimic Acid Fermentation References Acknowledgement The achieved results in this seminar and the upcoming relevant project are owing to undeniable helps and support
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Title: Starch Aims 1. To identify starch in food. 2. To study the microscopic appearances of raw and heated starch. 3. To compare the viscosity of various gelatinized starch solutions. Introduction Starch is one of the most abundant substances on the earth. It can be found in seeds‚ grains‚ and roots of many crops where it is synthesized in granular form. Starch granules are packages of starch molecules. The importance of starch is well-known‚ as is its central role in human diet.
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LAB 2: DATE: 29TH September‚ 2011. FORM CLASS: L6 3 SUBJECT: Biology TITLE: Quantitative Glucose Test AIM: To determine the amount of glucose in three unknown samples namely A‚ B and C INTRODUCTION: Biological molecules are held together by covalent bonds‚ hydrogen bonds among others bonds in various ways to produce large molecules called macromolecules. Simple organic compounds and macromolecules molecules vary in structure and can be distinguished by their functional groups. Molecules of a certain
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the following 12 samples: 1% glucose‚ 0.3% glucose-1-phosphate‚ 1% maltose‚ honey‚ 1% sucrose‚ 1%lactose‚ 1% glycogen‚ 1% starch‚ protein‚ beer‚ distilled water and an unknown solution (test tube: 300). The iodine test for starch was to test how would starch reacted if we put iodine in it. The color of starch before the test was clear. The color of the iodine was brown. When you added iodine into starch‚ the result was the starch solution turned dark blue. Starch had a positive result is because
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pathway for glucose oxidation. Similar to glycolysis‚ but instead of having pyruvate as the end product it is diverted to other pathways. Supplier of energy to the cell in the form of NADPH (a reducing power for biosynthesis). It is also referred to as hexose monophosphate shunt. *Fate of glucose 6-phosphate (G 6-P) IN THE PPP (S. 71) Taken out from glycolysis and converted into Ribulose 5-phosphate. With the conversion of ribulose 5-phosphate 2 moles of NADPH acquired protons from glucose 6-phosphate
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The enzymatic hydrolysis of starch is carried out under milder conditions: lower temperatures (up to 1000C)‚ normal pressure‚ pH of the medium around 6 – 8. At the same time enzymatic hydrolysis is characterized by high reaction rate‚ high stability of the enzyme towards the denaturizing action of solvents‚ detergents‚ proteolytic enzymes‚ and a decrease in the viscosity of the reaction medium at higher temperatures‚ etc. Most often‚ enzymatic hydrolysis is carried out with the enzyme α-amylase from
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