how starch and cellulose are treated to allow them to be used by the yeast? One potential ethanol feedstock is starch. Starch molecules are made up of long chains of glucose molecules. Thus‚ starchy materials can also be fermented after breaking starch molecules into simple glucose molecules. Examples of starchy materials commonly used around the world for ethanol production include cereal grains‚ potato‚ sweet potato‚ and cassava. A great amount of ethanol fuel is currently produced by starch
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Transcriptomics: Past and Present Introduction The transcriptome is defined as the complete set of transcripts in a cell‚ and their quantity‚ for a specific developmental stage or physiological condition. It includes all the mRNA transcripts in a cell‚ reflecting genes that are actively expressed at any given time. An understanding of the transcriptome is essential for interpreting the functional elements of the genome and the development and disease. The key aims of transcriptomics are: cataloguing
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How does temperature affect the fermentation of yeast? In science‚ we stretched a balloon over the top of a bottle filled with sugar‚ warm water‚ and dry yeast. It inflated a little after a few minutes. We did the same thing with another bottle filled with sugar‚ cold water and dry yeast. The balloon didn ’t inflate. Apparently fermentation occurs more in hot temperatures than in cold. Why is this? Chemical reactions within yeast are facilitated by enzymes‚ which are large organic catalysts. Each
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"NATURAL PRESERVATIVES" Anthony C. Dweck Research Director‚ Peter Black Medicare Ltd.‚ White Horse Business Park‚ Aintree Avenue‚ Trowbridge‚ Wiltshire‚ UK. BA14 0XB SUMMARY This paper looks at the theoretical development of a natural preservative system using the author’s data base on medicinal plants as a source of references. The legal aspects of this concept are considered. The traditional methods of preservation‚ many taken from the food industry are summarised. The use of alcohol‚ glycerine
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Design: Investigation of Fermentation Introduction Introduction Yeast (Saccharomyces)is a single-celled microorganism in the Fungi family. It anaerobically respires sugars to produce ATP‚ as well as the waste products ethanol and carbon dioxide gas. This process is known as fermentation. There are various factors that affect the rate at which yeast respires. Aim To investigate the effect of concentration of table salt (sodium chloride) on the rate of fermentation of sucrose using yeast‚ measured
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“lagern” in German‚ which means‚ “to store”. A lager is a type of beer that is brewed using bottom-fermenting yeast at lower temperatures and is aged for a much longer time than ales creating a cleaner‚ clearer beer. The yeast used in lagers‚ Saccharomyces Uvarum‚ produces fewer ester by-products than seen in ales‚ allowing other flavors‚ such as hops‚ to become more noticeable. The range of flavors noticeable in lagers is more limited than ales. They are always
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where mashing goes on. Wort: The solution of grain sugars strained from the mash tun. This stage‚ regarded as “sweet wort”‚ later as “brewed wort”‚ “fermenting wort”‚ and finally beer. Yeast= A micro-organism of the fungus family. Genus- Saccharomyces Top Fermenting Yeast- Warmer temperature‚ higher alcohol tolerance produces fruiter‚ sweeter beer. (Ale Yeast) Bottom fermenting Yeast- Low temperatures‚ ferments more
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The Columbian Exchange or Grand Exchange was the widespread transfer of animals‚ plants‚ culture‚ human populations‚ technology and ideas between the American and Afro-Eurasian hemispheres in the 15th and 16th centuries‚ related to European colonization and trade after Christopher Columbus ’ 1492 voyage. Although unlikely to be intentional at the time‚ communicable diseases were a byproduct of the Exchange. The contact between the two areas circulated a wide variety of new crops and livestock‚ which
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FOOD AND INDUSTRIAL MICROBIOLOGY Food spoilage‚ food infections and intoxications caused by microorganisms and methods for their detection Dr. Neeraj Dilbaghi Reader‚ Department of Bio & Nano Technology Guru Jambheshwar University of Science and Technology Hisar- 125001 and Dr (Mrs.) S. Sharma Professor‚ Department of Microbiology‚ CCS Haryana Agricultural University‚ Hisar- 125001 (Revised 25-Sep-2007) CONTENTS Introduction Food Spoilage and General Principles Underlying Spoilage of Food Intrinsic
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Department of Molecular & Cell Biology Course Code: MCB3019F Course Name: Recombinant DNA‚ genomics & proteomics Paper: 1 Date: 11 June 2008 No. of pages: 5 Marks: 110 Time: 3 Hours Venue: LS 2A ------------------------------------------------- Additional: Supplemental Figure Sheet Time: 12:30 p.m. ------------------------------------------------- ANSWER ALL THE QUESTIONS In the interest of economy please write on both sides of the exam script Please answer
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