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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appearance Catches metal and hardware Pathways Esophagus Rumen Omasum No enzymes secreted Rumen Characteristics Left side of abdomen Papillae lining Muscular pillars Fermentation vat Primarily anaerobic Some aerobic microbes Not functional at birth Rumen Functions Storage Soaking Physical mixing and breakdown Fermentation Synthesizes some vitamins Synthesizes AA and protein Breaks down fibrous feeds into VFAs Volatile Fatty Acids (VFAs) Acetic Acid Butyric Acid Propionic Acid Omasum “Manyplies”
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Bibliography: 1) OnLine Biology Book. Photosynthesis. June 5‚ 2007. http://www.emc.maricopa.edu/faculty/farabee/BIOBK/BioBookPS.html#Table%20of%20Contents2)OnLine Biology Book. Cellular Metabolism And Fermentation. June 5‚ 2007. http://www.emc.maricopa.edu/faculty/farabee/BIOBK/BioBookGlyc.html
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Ginger(Zingiber officinalis) and Vinegar as Organic Insecticide BY: Aljon Tuyor Melchiville Joseal Diana Cuanan Elaine Castillo Mia Camille Decoy Lessette Ivan Rosas Introduction Toxic chemical is any substance which may be harmful to the environment or hazardous to your health if inhaled ingested or absorbed through the skin. Organic pesticides are just as strong as other forms of insect and weed control
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Balloon Respiration Lab Introduction/ Background Cellular respiration is a process that releases chemical energy from glucose and other carbon-based molecules to produce ATP when oxygen is present. The formula for cellular respiration is C6H12O6+ 6O2= 6CO2= 6H2O. The process of respiration contains three main parts‚ glycolysis‚ Krebs cycle‚ and the Electron Transport Chain. The process of glycolysis takes place in the cytoplasm and is considered an anaerobic process which splits glucose into two
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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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UNKNOW BACTERIA LAB REPORT UNKNOWN 36 Introduction The purpose of this lab was to identify two unknown bacteria from a mixed culture. The reason for identification of unknown bacteria was to help students recognize different bacteria through different biochemical tests and characteristics. This is important in the medical field because identification of unknown bacteria can help treat a patient by knowing the contributing source of a disease. Also knowledge of different bacteria helped others
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Lab 7 – Cellular Respiration Objectives: • To be able to define cellular respiration and fermentation. • To give the overall balanced equations for aerobic respiration and alcoholic fermentation. • To distinguish between inputs‚ products‚ and efficiency of aerobic respiration and those of fermentation. • Understand the relationship between respiration and photosynthesis. Note: You should perform experiments as described in this handout‚ which are adapted from Starr and
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better understand the use of food preservation technology between pre-history and 500 A.D. There were many ways that food preservation was done‚ but this paper will only explain a few of them. This paper will explain drying‚ salting‚ freezing‚ fermentation‚ and pickling. Considering this‚ I also hope that you learn from it and that it will give you an interest to explore the subject in more detail. There were many ways that people preserved food in the ancient days. The first method that is going
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Background research Dry ice is a frozen mixture of Carbon dioxide‚ and like many other mixtures that give off Carbon dioxide dry ice is able to fill up a balloon. Using other substances that give off Carbon dioxide along with dry ice‚ which substances would be able to give off enough Carbon dioxide to inflate a balloon. The scientist will of course be controlling many variables. The scientists independent variable will be the substances they will be using‚ which is dry ice‚ yeast
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