CHAPTER 1 INTRODUCTION 1.1 PRELIMINERIES Due to highly development of chemical and biochemical industries‚ acetic acid has largely produced to fulfil the needs of world demand in production of daily used products and for pharmaceutical needs. Therefore‚ this study is carried out to introduce the production of acetic acid using biological pathways which includes the used of microorganisms. In this chapter will briefly explained on the knowledge about acetic acid and the microorganism
Premium Acetic acid
The question being addressed in this lab is which ingredient will produce the most bubbles? If baking powder‚ baking soda‚ and salt are added to different test tubes of sugar water‚ then baking soda will have the most effect on the rate of fermentation (create the most bubbles). This hypothesis is rejected. Based off of data‚ the hypothesis was rejected. The ingredient that produced the most bubbles was baking powder. In the experiment finishing at 20 min.‚ the control had 2.5 cm of bubbles produced
Premium Water Chemistry Sugar
and building materials. Cassava starch has many remarkable characteristics‚ including high paste viscosity‚ high paste clarity‚ and high freeze- thaw stability‚ which are advantageous to many industries. Ethanol is generally produced by the fermentation of sugar‚ cellulose or converted starch and has along history. In Nigeria‚ local production of ethanol from maze‚ guinea corn‚ millet‚ cassava and cellulose is as old as the country itself. Apart from food and pharmaceutical uses‚ ethanol is finding
Premium Ethanol Starch
Making from Banana Peelings I. Raw Materials For every kilogram of banana peels (Cavendish or saba)‚ add 170 g of sugar‚ 225 g vinegar (starter liquor)‚ 0.879 g bakers yeast‚ 907 g water‚ and 7.05 g ammonium sulfite. II. Procedure Vinegar making is a fermentation of sugar into acetic acid. This fermentation for vinegar production from banana peelings would make use of the stored sugar or starch in the banana peels. First‚ the banana peelings are collected and washed with tap water
Premium Vinegar Ethanol Acetic acid
showed that the yeast produces the highest volume of CO2 with glucose. It also showed the yeast respires at its lowest rate with sorbose and maltose was in between the rate of yeast respiration of glucose and maltose. Introduction In this investigation we are going to investigate the amount of respiration by how much carbon dioxide is produced‚ and how using sorbose‚ glucose and maltose sugar types affects rate of respiration. We used 3 different sugar types (sorbose‚ glucose and maltose) to see
Premium Glucose Disaccharide Fructose
Botany Exercise 1 – Microscopy A. The Compound Microscope microscope – optical instrument consisting of a system of specially ground lenses that gives sharp‚ distinct‚ and highly magnified images of minute objects. compound microscope will be used. o two lenses: eyepiece + objective lenses o inverted image base coarse adjustment knob fine adjustment knob revolving nosepiece objective lenses stage stage clips stage opening condenser iris diaphragm mirror U-shaped platform that supports
Premium Cell Cell wall Cell membrane
MICROBIOLOGY 3444-007 Gram Negative Unknown Unknown Bacteria #14 LeNaiya Kydd 4/2/2014 Abstract In order to be able to identify the unknown organism that was given to us‚ we had to conduct a number of different tests. These biological tests are used because they help us be able to identify the properties of the unknown we have and be able to compare our observed results with actual results of all the potential organisms. When all of the data of the test are put together it is easy to
Premium Bacteria Microbiology Gram staining
up to humans to embellish‚ improve‚ or totally obliterate what nature has provided‚ to which anyone with extensive wine tasting experience can attest. There are five basic components or steps to making wine: harvesting‚ crushing and pressing‚ fermentation‚ clarification‚ and aging and bottling. Undoubtedly‚ one can find endless deviations and variations along the way. In fact‚ it is the variants and little deviations at any point in the process that make life interesting. They also make each wine
Premium Wine Oenology Winemaking
Factors that affect the rate of fermentation are the nutrient availability and the concentration of that nutrient. In the Barfing Bag experiment‚ our control group which was granulated sugar worked the best against splenda‚ artificial‚ and stevia which a sugar substitute that comes from a plant and has 0 calories. In the barfing bag experiment we had three bags with yeast and then we added different types of sugars to test which type of sugar creates the most carbon dioxide or which bag inflates
Premium Carbon dioxide Yeast Metabolism
artificially coloured? No. The colour of Yakult is naturally acquired when the skim milk powder and sugar are heated together at high temperatures‚ prior to fermentation. Are there any preservatives in Yakult? No. The product is preserved naturally by the lactic acid produced by the bacteria Lactobacillus casei Shirota strain during fermentation. What is the shelf life of Yakult? The shelf life of Yakult is 45
Premium Milk Probiotic Bacteria