Word of the Day verb: cause to undergo fermentation verb: go sour or spoil verb: be in an agitated or excited state verb: work up into agitation or excitement noun: a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol noun: a substance capable of bringing about fermentation noun: a state of agitation or turbulent change or development _________ The word ferment has appeared in 60 New York Times articles in the past year, including on Aug.
|
|
The soaps contain about 20% sodium. The residual lignin components currently serve for hydrolytic or pyrolytic conversion or just burning only. Hemicellulosis may undergo fermentation processes, alternatively.
|
|
Fermentation in stainless steel tanks in the UK. The wort is then placed in a tank to undergo fermentation. These fermentation tanks can be of several types: oak, cement coated with epoxy, stainless or enamelled steel, or epoxy resin.Sopexa, op. cit., p. 19.
|
|
This is a list of amylase-induced fermentations. Saliva can be used as a source of the enzyme amylase to break down complex sugars into simple sugars. These simple sugars can then undergo fermentation by microorganisms. Dual fermentation refers to fermentation by more than one microorganism.
|
|
Podpiwek is a Polish and Lithuanian non-alcoholic beverage (even though it contains a small amount of alcohol, about 0.5%). It is usually made from grain coffee, hops, yeast, water and sugar, which undergo fermentation. Often created as a byproduct during beer production, it was a common drink of women and children.
|
|
In the present day, due to concerns over food safety and product consistency, the use of refrigeration has become more common. Under one modern method, the fish undergo fermentation in a walk-in refrigerator for as much as 15 days at 2.5 °C, and then for approximately 15 more days at 1 °C. After fermentation, the preserved skates are sliced into small pieces and packed into boxes for shipment.
|
|
5: Aerotolerant organisms do not require oxygen and cannot utilise it even if present; they metabolise energy anaerobically. Unlike obligate anaerobes, however, they are not poisoned by oxygen. They can be found evenly spread throughout the test tube. Both facultative anaerobes and aerotolerant organisms will undergo fermentation in the absence of oxygen, but the facultative anaerobes will switch to aerobic metabolism when oxygen is present (a phenomenon known as the Pasteur effect).
|
|
Sea6 Energy has successfully converted red seaweed into ethanol and natural gas in their labs. They believe that seaweed can replace fossil fuels and other types of green fuels in a way that is both sustainable and good for the environment. The current goal of Sea6 Energy (along with their partner, Novozymes) is to find an enzyme that breaks down red seaweed carbohydrate into monosaccharides more efficiently. These monosaccharides must undergo fermentation in order to be converted into ethanol.
|
|
A SCOBY used for brewing kombucha. Kombucha co-culture with SCOBY biofilm SCOBY is the commonly used acronym for "symbiotic culture of bacteria and yeast," and is formed after the completion of a unique fermentation process of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast to form several sour foods and beverages such as kombucha and kimchi. Beer and wine also undergo fermentation with yeast, but the lactic acid bacteria and acetic acid bacteria components unique to SCOBY are usually viewed as a source of spoilage rather than a desired addition. Both LAB and AAB enter on the surface of barley and malt in beer fermentation and grapes in wine fermentation; LAB lower the pH of the beer while AAB take the ethanol produced from the yeast and oxidize it further into vinegar, resulting in a sour taste and smell.
|
|