How Does Vanilla, Baking Powder, And Cinnamon Affect The...

How Does Vanilla, Baking Powder, And Cinnamon Affect The...
The Effect of Vanilla, Baking Powder, and Cinnamon on the Rate of Fermentation
By: Sam Rubin
University High School
1/20/2017
Introduction: The question being investigated is, how does vanilla, baking powder, and cinnamon affect the rate of fermentation? In order to answer
this question, the process of alcoholic fermentation must first be explained. Alcoholic fermentation is a type of fermentation that only occurs in
bacteria or fungi, when oxygen isn't available. It starts off by taking in glucose, and through glycolysis, breaks it down into 2 Pyruvic acids. Later, it
turns the pyruvic acid and NADH into 2 Ethyl alcohol, 2NAD+, and 2CO2. Yeastis a type of fungus that is in bread and helps undergo alcoholic
fermentation to make the bread rise. In order to function and perform alcoholic fermentation, yeast ... Show more content on Helpwriting.net ...
At the end of alcoholic fermentation, yeast releases CO2 in the form of gas, which can cause bubbles in bread as it is being baked. Overall, yeast is
the reason why bread rises when being baked, and looks like there were bubbles inside of it. The ingredients that are being used for the experiment are
vanilla, baking powder, and cinnamon. Vanilla extract is a common ingredient among a wide variety of foods. In just 1 teaspoon, vanilla extract has
roughly 1 gram of sugar, yet is made up of alcohol, vanilla beans, and corn syrup http://nutritiondata.self.com/facts/spices–and–herbs/219/2. Because
there is sugar in vanilla extract, it will can increase the rate of fermentation, but only by so much because the amount of sugar isn't enough to
significantly increase the rate. Baking powder has little to no sugar in 1 teaspoon, and is made of monocalcium phosphate, sodium bicarbonate, and
cornstarch http://www.calorieking.com/foods/calories–in–baking–ingredients–baking–powder–low–sodium_f–ZmlkPTY4MTE0.html. It's safe to
assume that because there isn't any sugar in baking powder, then there won't be any sort of change in the rate of fermentation. Finally, the
... Get more on HelpWriting.net ...

Coors : Coors And The Brewing Industry Essay
Coors Case Study This is an analysis of Adolph Coors in the Brewing Industry. Adolph Coors opened operations in 1873 in Golden, Colorado. After
surviving through the prohibition, Coors expanded and maintained a set geographic area, including 11 states in the western United States, to operate in
until 1975. During this time the company experienced an impressive steady increase in sells year to year, increasing from 90,000 barrels up to 12.3
million barrels in 1974.
Volume decreased for the first time in over twenty years in 1975 by four percent, during that same time Coors started to push out further in an attempt
to become a national brand. 1985 marked a major year for the company as it set records in volume sold and revenues from the brewing division.
Between 1975 and 1985 there were major changes in the company that eventually led to the company possibly opening its second brewing facility in
history in Virginia. Through these years there were many new strategies implemented to foster this growth. In this paper I will diagnose key decisions,
analyze potential solutions and show the actions needed to achieve the suggested changes.
Although through the years leading up to 1974 there was increasing profit and volume every year, there were missed open and key opportunities by
Coors. The reasons remain unclear as to why they were not capitalized on. For instance, through the 60's and 70's there was a large demand that was
not being fulfilled locally in the states Coors was

Descriptive Words for Wine
DESCRIPTIVE WORDS FOR WINE
Wine tasting, as a production control technique, depends upon converting into words the impression created by the reaction of the wine on the taster
's palate. In order that one wine, tasted by several individuals, be reported in the same way by each, it is necessary that all of the tasters use the same
words for the separate palate impressions the wine creates. The terms used in sensory examination fall naturally under the four headings of appearance,
color, taste and odor.
I.APPEARANCE: The appearance of a wine is judged upon whether or not the wine seems clear or contains sediment or suspended material of a
colloidal or larger particle size.
Brilliant: wines free of any visible solids and ... Show more content on Helpwriting.net ...
Aroma and Bouquet Odors: The term aroma is reserved to describe those pleasant and desirable odors which are characteristic of the unfermented grape.
Fermentation aroma refers to the additional odors present in the wine after fermentation. Fermentation aroma may consist of the odors from the
fermentation by–products common to all fermentations and the odors from the substances produced by the action of the yeast and the basic aroma
substances in the grapes. Bouquet refers to the odors produced by the interactions of the aroma substances with the container, with a small quantity of
oxygen, and with one another. One can distinguish tank aging bouquet from bottle bouquet. It is particularly during long bottled aging of suitable red
tables wines, that pronounced bouquet develops.
1.Aroma: a)Varietal: Certain of the grape varieties, when grown under optimum conditions, have aromas which are characteristic of the particular
variety. While some of these characteristic varietal odors may be described as smelling "like some other fruit" or in general terms, it is felt that the
varietal aromas are basic to sensory examination and that they should stand as such. Trained enologists should have a built–in impression of the basic
aromas of those varieties in which the aroma is easily detectable, so that when confronted with an unknown sample, they are capable of recognizing and
identifying the aroma. Some of the varieties considered

Making Extraordinary Wine From California 's Best Vineyards
One of the few remaining family–owned wineries in the nation, Kendall–Jackson Winery, Ltd. is one of California 's largest and fastest–growing wine
companies. Kendall–Jackson and its sister wineries comprise the 13th largest wine operation in the United States. The company produces
approximately 1.7 million cases of wine annually from the fruits of its more than 10,000 acres of vineyards, and exports to at least 40 countries
worldwide. According to company documents, Kendall–Jackson 's four separate wineries house what is possibly the single largest barrel fermentation
project in the world.
History
"When my family and I founded Kendall–Jackson in 1982, we simply wanted to create extraordinary wine from California 's best vineyards." –JESS ...
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These products always maintain their original natural flavors of their origin, (California) either as a regional blend or specific vineyard.
Kendall–Jackson consolidated its control over its supply chain by investing in barrel production and handling its own distribution. Mr. Jackson was
also a pioneer in establishing sustainable farming practices in the vineyards.
Supply Chain at Kendall–Jackson
The supply chain for this family owned business differs from the general wine supply chain explained above given that their main strategy is to
centralize and consolidate themselves several of the stages in this process to maximize product quality.
1. Grape Grower
Kendall–Jackson vineyards include 10,545 acres throughout California coastal regions, mountains, ridges, hillsides and bench lands. These sites help
draw a rich palette of aromas and flavors to handcraft wines of exceptional depth and complexity. They currently grow Chardonnay, Cabernet
Sauvignon, Sauvignon Blanc, Pinot Noir, Zinfandel, Riesling, and Merlot varietals.
Kendall Jackson uses sustainable agricultural methods ensuring that their vineyards will keep producing the highest quality fruit for generations to
come.
Each vineyard lot is kept separate at the winery, so it can truly capture the essence of each vineyard site.
Virtually all of the grapes (99 percent) that go into making Kendall–Jackson 's wines come from two climatic zones in California, on land that stretches
from Mendocino in the

How Microbes Are Involved In Bread, Cheese, And Beer
I.Introduction
A.Grabber: According to the Nicholas Bakalar from the New York Times, "There are about one trillion species of microbes on Earth, and 99.999
percent of them have yet to be discovered."
1.Food and beverages are a crucial and fundamental part of our everyday lives and microorganisms play very important roles in the development as
well as preservation of different varieties of those food and beverages.
2.On the other hand, microbes can also cause diseases.
3.Some specific examples of how microbes are involved in food and beverages are in bread, cheese, and beer.
II.First of all, yeast is one microbe that is used to make a food that I consume quite often, called bread.
A.Yeast is a fungus called Saccharomyces cerevisiae.... Show more content on Helpwriting.net ...
My absolute favorite food to eat is cheese, which is yet another fermented product resulting from microbes.
A.What exactly is cheese?
1.Cheese is a fermented milk product.
2.There are communities of microbes which catalyze the transformation of milk into cheese and remain active participants in the development of a
cheese throughout the aging stages.
3.According to Julie Button and Rachel Dutton from "Cheese Microbes," cheese was historically served "as a means of preserving milk, today, a fine
cheese is viewed as a delicacy rather than a means of survival."
B. The process of making cheese involves three stages.
1.In the first stage, milk is coagulated by bacteria into solid curds through acidification and proteolysis.
2.In the second stage, cheese makers separate the curds from the whey.
3.During the aging stage, the cheese is transformed from fresh cheese into a variety of flavors, aromas, and

Yeast Temperature Lab Report
Based on the information above, it was found that overall glucose produced the highest levels of carbon dioxide and all of the sugars generally
worked best when at room temperature. Glucose is the easiest of the three sugars to break down. Yeast is only able to ferment glucose (Hewitson &
Hill, 2017). Therefore the other sugars must be converted into glucose through enzymes (Hewitson & Hill, 2017). Fructose was 2nd best out of the
sugars because all it has to do is be converted into glucose through the enzyme Isomerase (Hewitson & Hill, 2017). Sucrose didn't perform well
because it must be split into glucose and fructose first and then the fructose is converted into glucose.. Fermentation occurred best at room temperature
because this is ... Show more content on Helpwriting.net ...
Additionally, glucose is not as sweet as other sugars, such as fructose and sucrose, therefore the undesirable sweet taste of wine would not be found
(Steen, 2016). Keeping the fermentation process at room temperature or slightly higher would also increase the rate of fermentation (Brew Magazine,
2005). Yeast ferments best when around or within its optimum temperature range, therefore it is logical to maintain this temperature throughout this
process (Alba–Lois & Segal–Kischinevzky, 2010).
There were some anomalies in this data set. In the second trial of experiments, glucose produce a very small change in mass, unlike the other room
temperature results and prior experiment. This may have been due to errors in the experiment method. However it may have also been because of the
sunlight upon the experiment. When collecting the experiments on the second day from the sun room, it could be seen that the glucose experiment
was in direct sunlight, while the other experiments weren't. This may have raised the temperature of the glucose experiment and affected the yeast.
There were multiple errors in this experiment. Originally, the method was to just measure the flask, with the balloon left untouched, each day, to see an
increase in weight. However, it was realised the due to the law of conservation of mass, this method would not work. This was not realised until after
the second day of experiment. Therefore the method

Fermentations
This experiment focus on fermentations. Fermentation is a partial degradation of sugars that occurs without the use of oxygen gas. Cells that have no
oxygen in their environment can use fermentation to obtain energy from their foods. The amount of ATP made in aerobic (oxygen present) conditions.
Only 2 ATP molecules are made from oneglucose molecules during anaerobic conditions (glycolysis + fermentation). Carbon dioxide and ethanol
during alcohol fermentation, or lactic acid during lactic acid fermentation, are waste products of the fermentations reactions. Fermentation is vital for
many organisms, such as yeasts, certain molds, and bacteria, because it allows them to obtain energy required to carry on life processes. Yeast, a
single–celled ... Show more content on Helpwriting.net ...
We put different solutions in both test tubes. We fill 30 ml of acid solution in the first test tube and 30ml of normal yeast solution (yeast, sugar, warm
water) in the second test tube. After we measure each solution. Then we poured the yeast solution in to fermentation tubes. Then the tube toward the
upright position until the yeast solution fills it up to the top, displacing all of the air. Then we insert the Ph paper on each tube. Then we saw the
color of the PH paper in each tube. In the first tube, which is the acid yeast solution was pH 3. In the second solution, which is normal yeast solution
was pH 6. Then we checked the tubes every five minutes for 15 minutes, and measured it by using ruler. we recorded the distance the solution has been
displaced from the top of the tube.
Result
This table represents about how long the distance of Co2 bubbles displaced from the top of the tubes. When we measure the distance of the bubbles
within 5 minutes. The Ph 3 acid solution tube was 0.5 cm. The Ph 6 normal yeast solution was 2 cm. When we measure the distance of the bubbles
within 10 minutes. The Ph 3 acid solution tube was 0.6 cm. The Ph 6 normal yeast solution was 3.5 cm. When we measure the distance of the bubbles
within 15 minutes. The Ph 3 acid solution tube was 0.8 cm. The Ph 6 normal yeast solution was 5 cm.
Table 1. The distance of bubbles produced in each different fermentation tube.
Time (minutes)Ph

Advantages And Disadvantages Of Bio-Based Polymers
Introduction
Bio–based polymers are materials which are produced from renewable resources. The terms bio–based and biodegradable will be used repeatedly in the
literature, however there is a key difference between the two types of materials. Biodegradable are defined as materials whose physical and chemical
attributes will undergo degradation and completely deteriorate when exposed to microorganisms, aerobic processes, anaerobic processes, or both
process simultaneously. On the other hand, Bio–based polymers can be biodegradable like polylactic acid or not degradable like biopolyhethylene.
Comparably many bio–based polymers are biodegradable, yet not all biodegradable polymers are bio–based.
Only a small fraction of the total global plastic ... Show more content on Helpwriting.net ...
Yet obtaining high molecular weight proves difficult via polycondensation reaction due to water formation. Nature Works LLC has developed a
low–cost continuous process of manufacturing PLA (Erwin et al. 2007 ). Firstly, very shortpolymer chains are formed in the condensation process,
known as lactide dimers. The next step is to convert these lactide dimers into higher molecular weight PLA via ring–opening polymerization using a
catalysts. Various types of PLA polymers can be obtained using l–lactic or d–lactic acid in differing ratios. The final properties of PLA is highly
dependent on the ratio of these various forms of lactic acid, listed in Table 1 are various blends of PLA (Garlotta

What Is Alcoholic Fermentation?
When adding cinnamon, vanilla, or cornstarch to a sucrose & yeast solution, which of the three ingredients will cause the fastest rate of fermentation?
We will be testing this question to find its answer. One thing that plays a big role in studying this experiment, is Alcoholic Fermentation. Alcoholic
Fermentation is a process where glucose, pyruvic acid, and NADH are converted into alcohol, carbon dioxide, and NAD+. This is the kind of
fermentation these ingredients and the yeast & sucrose solution will be going through in our experiment. When yeast is mixed with an ingredient, the
sugars from the mixture will be converted into carbon dioxide through alcoholic fermentation. When the carbon dioxide is released, it creates bubbles
within the bread making it fluffier. The first of the three ingredients being tested is cinnamon. Cinnamon is a spice that comes from the branches of the
Cinnamomum tree. These wild trees are most commonly found in the caribbean, south america, and southeast asia. Cinnamon is the second most
popular spice in the United states and Europe. http://www.medicalnewstoday.com/articles/266069.php It has a sugar concentration of 0.2 grams. The
next ... Show more content on Helpwriting.net ...
I was able to hypothesize this based off of the research I did in an experiment prior to this. In my research, I discovered that as the amount of sugar
content in a solution increased, so did the rate of fermentation. Because vanilla has the highest sugar concentration, I concluded that it would have the
biggest effect on the rate of fermentation. I also was able to conclude that cinnamon would also have an affect but not as much as the vanilla, and that
the cornstarch wouldn't have an affect at all because it has no sugar in

Vanilla, Baking Soda, And Cinnamon Affect The Rate Of
Introduction: The question being investigated in this report is, "How does vanilla, baking soda, and cinnamon affect the rate of fermentation in a 5%
sucrose solution?" The hypothesis is, vanilla and cinnamon will increase the rate of fermentation while baking soda will either decrease the rate of
fermentation or stay the same. The bread goes through a process called alcoholic fermentation, in which pyruvic acid is converted into Carbon Dioxide
and alcohol. As pyruvic acids go through alcoholic fermentation, the alcohol produced evaporates and the Carbon Dioxide is found in the little
bubbles on the top of bread after it is baked. Alcoholic fermentation will be performed with yeast, which is what makes bread rise, in this experiment.
The yeast ... Show more content on Helpwriting.net ...
Based on the data, cinnamon, vanilla, and the control group all had the same height of bubbles at 1 cm. This shows that the cinnamon and vanilla did
not increase or decrease the rate of fermentation. This could be because the sugar in cinnamon and vanilla are not glucose or sucrose, which means
that these two ingredients could not go through fermentation. Baking Soda spiked up at 1.75 cm because it releases Carbon Dioxide in the presence
of acids (sugar). This increased the bubbles because the bubbles are made of Carbon Dioxide. Baking Soda

Brewanomyce Research Paper
Brettanomyces is a contaminant yeast that could be present in wine and it possesses the necessary enzymes to decarboxylate hydroxycinnamic acids to
produce ethyl derivatives ( Edlin, Narbad, Dickinson, & Lloyd, 1995). Generally, the formation of ethylphenols is greater in wines with lower alcohol
concentration, due to the fact that a high ethanol content reduces yeast activity and delays the formation of ethylphenols. Brettanomyces is present on
the walls and the soil of cellars but the greatest problem of Brettanomyces contamination in a winery is found mainly in old barrels ( Garde–CerdГЎn
et al., 2002 and Garde–CerdГЎn et al., 2002). Depending on growth conditions, this microorganism can produce volatile phenols such as
4–ethylguaiacol, 4–ethylphenol ... Show more content on Helpwriting.net ...
Sites for the interaction between different molecules and yeast are located on the yeast wall. Yeast walls may bind undesirable compounds present in
must which are toxic for cells and they might provoke a stuck fermentation (medium chain saturated fatty acids) (Lafon–Lafourcade, Geneix, &
Ribereau–Gayon, 1984) or compounds which have a negative impact on the wine quality. In this way, Saccharomyces cerevisiae biomass has been
used for the disposal, by sorption, of 4–ethylphenol and 4–ethylguaiacol present in wines ( Chassagne, Guilloux–Benatier, Alexandre, & Voilley, 2005).
Cell wall mannoproteins could also adsorb ochratoxin A from contaminated grape must ( Bejaoui et al., 2004 and Caridi et al., 2006). S. cerevisiae
cell wall is described in terms of three layers, an outer electron–dense layer, an adjacent less–dense layer and another dense layer bordering the plasma
membrane ( Armando et al., 2012). The yeast wall is composed of a three–dimensional internal skeletal layer of 1,3–ОІ–glucan and 1,6–ОІ–glucan
(30–40% of wall mass) stabilized by hydrogen bonds. Other important components of the yeast wall are the mannoproteins (30–40% of wall mass),
which are the most highly exposed cell–wall molecules, and these may therefore form sorption sites ( Pradelles, Alexandre, Ortiz–Julien, & Chassagne,
2008). These components are all interconnected by covalent bonds ( Klis, Mol, Hellingwerf, & Brul, 2002). Mannoproteins are bonded by a
1,6–ОІ–glucan chain with 140 glucose residues to a 1,3–ОІ–glucan chain of approximately 1500 sugar residues ( Fleet and Manners, 1976 and Manners
et al., 1973). However, the cell wall is a dynamic structure and responds to external and internal stimuli ( Klis, 1994). The sorption isotherm analysis
allows macroscopic information of the process to be obtained ( Alvarez–Puebla, Valenzuela–Calahorro, & Garrido,

Essay on Different Types of Fermentations
Wine is an alcoholic drink that is formed from the fermentation of grapes or grape juice. Wine can be made with other fruits but the true term of the
word wine means the fermentation of grapes. To make wine there are many chemical reactions that have to take place in order for the wine to be
drinkable. The process of making wine involves a chemical reaction in which sugars are turned to alcohol and carbon dioxide because of the
microorganism of yeast. There are also many other chemical processes that affect the outcome of the wine.
An alcohol is a compound that contains an OH group of some kind. For example ethanol, which is produced in the fermentation process, contains an
OH group which can be seen in figure 1. Ethanol is also a part of ... Show more content on Helpwriting.net ...
Other yeast enzymes can make simple sugars out of disaccharides (double sugars), which are found in certain organisms. (Discovery, 2014)
The yeast provides enzymes that breakdown the sugar molecules. An enzyme is a catalyst that helps a reaction take place without undergoing any
permanent change. (SMITH, 2006) When the yeast is added to the wine it acts as a catalyst to change the sucrose into fructose and glucose which is
shown in the equation below. According to (Ancira) glucose is the body's preferred energy source of sugar also known as blood sugar, fructose is a
sugar naturally found in fruits and vegetables and sucrose is commonly referred to as table sugar which is produced from sugar cane.
C12H22O11 + H2O пѓЁ C6H12O6 + C6H12O6
Sucrose + Water пѓЁ Glucose + Fructose
The yeast also holds another enzyme called zymase which is responsible for reacting the glucose and fructose into ethanol and carbon dioxide which
can be seen in the equation below.
C6H12O6 пѓЁ 2C2H5OH + 2CO2
Glucose/Fructose пѓЁ Ethanol + Carbon Dioxide
(O'leary, 2000)
Because yeast is a living organism it has to be kept alive by using certain measures of control. The yeast needs to be kept at a controlled and
preferably low temperature to keep it alive and to enhance the colours and flavours of the grapes and the clarity of the wine by creating aromatic
compounds from the skin and esters. (Human Touch of Chemistry) Also to keep the

Examples Of Fermentation Lab Report
In the video referred to as "Fermentation Lab Movie", an individual called Mr. Carter showed us an experiment about the fermentation of simple
sugars by yeast. The experiment utilized five flasks that were filled with different substances and subjected to different heating. However, all five of
the flasks were filled with hundred grams of the same water. Four of the flasks were filled with yeast, a unicellular fungus that is a heterotroph. In
addition, four of the flasks were filled with two foods for the yeast, which were sucrose(table sugar) and flour. d. Overall, the first flask had only yeast
and water, the second flask contained yeast, sucrose, and water, and the third flask was similar to the second one except that it was heated. The fourth
flask encompassed sucrose and water, while the fifth flask included yeast, flour, and water.... Show more content on Helpwriting.net ...
Carter heated up flask number three and did all the conditions to execute the experiment. Subsequently, Mr. Carter required a method of measuring how
much gas was going to come out of the flasks. Due to the fact that he didn't have a carbon dioxide meter or a gas pressure sensor, Mr. Carter used
balloons to measure the fermentation process. The balloons will depict the results by showing us its growth from the carbon dioxide, from the
fermentation process, filling it up. Although the balloons can't quantify results, they provide visuals and will be accurate enough. Starting the
experiment, Mr. Carter set the balloons on the lids of the flasks and left it there for 24 hours. We would be able to see which flask's yeast was the
most successful in its fermentation process by measuring the increase in the size of the

Grape Research Papers
Grapes
A grape is a fruiting berry of the deciduous vines. Grapes can be eaten raw or they can be used for making wine, jam, juice, jelly, grape raisins,
vinegar, and grape seed oil. Spanish explorers introduced the fruit to America about 300 years ago. There are more than 8,000 grape varieties from
60 species. There are many colors of grapes the colors are, green, red, black, yellow, pink, and purple. The white grapes are actually green. One
important product that grapes are made into is grape juice. Thomas Bramwell Welch was the inventor of the pasteurization process for the prevention of
the fermentation of grape juice. Grape juice is obtained from crushing and bleeding grapes into a liquid. Grape juice is usually ... Show more content on
Helpwriting.net ...
Wine was invented between 6000 and 5000 BC. Winemaking can be divided into two general categories: still wine production and sparkling wine
production. The people that make the wine are called vintners or winemakers. A Vineyard is a plantation of grapevines and at the vineyard they use
the grapevines to make the grape juice. Then they make the grape juice into wine. The harvesting of wine grapes is one of the most serious step in
the process of winemaking. The time of harvest is determined by the ripeness of the grape measured by sugar acid that are in the grapes.Also the
weather can affect the time of harvesting the grapes. With the threat of heat, rain, hail, and frost which can damage the grapes and bring various vine
diseases. Harvest season falls between August and October in the Northern hemisphere and February and April in the Southern hemisphere. Making
grapes into wine is a long process. The first step is to harvest the grapes by picking them by hand. Then, the grapes are sent to the winery. Next, the
grapes are brought to the machine to be crushed. Then, the next step is pressing the skin seeds and any other non–juice items from the juice. The next
step is fermentation in this step the grape juice is turned into alcohol. Then, the second to last step is aging, aging is when the wine is put into oak
barrels. The last step is bottling the wine and labeling the

Acid-Base Chemistry Lab Essay
The purpose of this lab was to determine the pH and total acidity of grape juice and wine. A second purpose was to experimentally determine the pKa
of a monoprotic weak acid, polyprotic weak acid, as well as, a free amino acid, alanine.
Acids and bases were defined by Bronsted–Lowry in 1923, in which acids were described as substances capable of donating a proton and bases are
substances capable of accepting a proton (Thompson and Dinh 2009). In addition to defining acids and bases, Bronsted–Lowry further classified acids
and bases as being either strong or weak. By definition, a strong acid or base is a substance that is completely dissociated in aqueous solutions and in
contrast, weak acids only partially ... Show more content on Helpwriting.net ...
Once all reducing sugars are fermented to ethanol, yeast levels begin to decline and lactic acid bacteria are able to grow.
Alcoholic fermentation is followed by malolactic fermentation (MLF), which is a current method wine makers utilize to reduce wine acidity and to
obtain microbial stability in wine (Husnik and others 2006; Ugliano and Moio 2005; Lonvaud–Funel 1999). L–malic and L–tartaric are the two main
organic acids found in grape musts (Husnik and others 2006). The purpose of MLF is to transform L–malic acid into L–lactic acid, with the release of
carbon dioxide. The decarboxylation of L–malic acid to L–lactic acid is usually conducted by lactic acid bacteria genera, such as Oenococcus,
Pediococcus, or Lactobacillus (Ugliano and Moio 2005). Once all malic acid is degraded, lactic acid bacteria must be eliminated by sulfiting
(Lonvaud–Funel 1999). Sugar and alcohol content are two basic, yet important quality factors of wines (Son and others 2009). Sugar and alcohol
concentrations are vital components of wine that must be carefully monitored during the entire fermentation process. Common methods for
determining alcohol concentration are: measuring boiling point, distillation and specific gravity, chemical oxidation, and gas–chromotography (Son
and others 2009). As outlined by Son and others (2009), the soluble solids portion of wine,

Fermentation Is A Natural Process
Fermentation is a natural process. Meaning that it has always been constantly happening whether we are aware or not. When it comes to fermented
foods, it speaks on a fermentation process that has been manipulated for centuries by mankind. Humans have taken this pure process and used it as a
way to preserve flavors, and create exciting new flavors. There are the common foods that many are aware of that undergo fermentation including bread,
yogurt, wine, and beer. But the new trend in the fermentation of foods focuses on vegetables and fruits like sauerkraut, pickles, and Kombucha. What
happens is these vegetables are soaked in salt water (or their own juice). Doing this allows for the growth of bacteria, which in turn eat the vegetable
sugars, and produce lactic acid. This acid produces a product that has a sour, tart, or funky taste which all depend on the pH levels at the end of the
process and the palate of the person consuming the product. When the pH levels drop the lactic acid levels go up, which cause the bad bacteria to die
off, because they cannot survive acidic conditions. While all of this happens the tart flavors begin to emerge.[1]
This fermentation of fruits and vegetables has allowed many new products to appear on the market. One of these products has been a food item called
kimchi. Kimchi is a traditional food, in the Korean culture, of fermented vegetables which is often cabbage. It has an acquired taste that is very
pungent, and vibrant. Other vegetables

Essay on Australian Wine
Wine it is a fundamental component of many Australian's day to day life, being closely related with both business and pleasure. Whether it be a quiet
drink on a Friday night to a career in wine manufacturing, wine affects the lives of many daily. Not only does wine affect the individuals of Australia,
it forms a lucrative industry, employing 28000 people in both winemaking and grape growing (2006 Census of Australia), with Australia being ranked
consistently as one of the top ten wine producers in the world. Wine production is a growing industry, with exports totalling $2.87 billion in 2006–2007
an increase of 4.4 percent over the previous year. Annually, Australia produces 1.4 billion litres of wine (Australian Government, 2010).... Show more
content on Helpwriting.net ...
Fermentation is a process that has two distinct phases, these being; primary and secondary fermentation. Primary fermentation focuses on the addition of
yeast to crushed grapes. The yeasts multiply, via asexual reproduction, enabling the sugars found in grapes; glucose and fructose, to convert into
ethanol and carbon dioxide (author unknown, 2005), as seen below:
Glucoseпѓ Ethanol+Carbon Dioxide+Energy
C6H12O6пѓ 2CH3CH2OH+2CO2+Energy
Figure 2: equation for the fermentation process
Author Unknown, 2010
Therefore the greater the amount of sugar added to the grape juice (before fermentation), the greater the alcohol content at the end of the process. The
carbon dioxide produced is released into the atmosphere, whereas the ethanol is harnessed into the mixture.
After the wine has undergone primary fermentation, secondary fermentation begins. During secondary fermentation, the wine is sealed into an air–tight
container, prohibiting the entry of any new sources of oxygen. This stage of fermentation occurs much more slowly and allows the wine to further
improve its general flavour and aroma. This allows yeast to concentrate on fermenting over reproducing as oxygen is no longer available. The yeasts
will stop fermenting, once the alcohol content of the wine reaches a concentration of fourteen percent. This is because the yeasts can no longer survive
in

Vanilla, Cinnamon, And Salt Affect The Rate Of Alcoholic...
Introduction
The question being investigated in this lab is how does vanilla, cinnamon, and salt effect the rate of alcoholic fermentation. Previously, results were
found that the higher sugar concentration, the faster alcoholic fermentation will occur.Yeast is a single celled fungus that goes through alcoholic
fermentation when given glucose to make energy. Alcoholic Fermentation is a biological process that releases energy from food molecules. NADH and
pyruvate acids are inputted into the cell, and alcohol, carbon dioxide, and NAD+ are released. The release of Co2 is what makes bread rise. Yeastgoes
through alcoholic fermentation by consuming all of the sugar around it. The sugar helps fermentation occur, and as a result, the yeast releases Co2.
The ingredients going to be used in this lab will be vanilla, ... Show more content on Helpwriting.net ...
Vanilla has a sugar content of 0.5 grams per 1 tsp. ВЅ of a tsp will be used in this experiment, so there is 0.25 grams of sugar in the vanilla ingredient.
(https://ndb.nal.usda.gov/ndb/search/list?qlookup=02050) For salt, there is 0 grams of sugar in any ratio. (https://ndb.nal.usda.gov/ndb/search
/list?qlookup=02047) Finally, cinnamon has a sugar content of 0.1 grams per 1tsp. ВЅ tsp will be used in this experiment, so a total of 0.05 grams of
sugar will be present in the cinnamon. Cinnamon has antifungal properties, considering yeast is a fungus, the cinnamon shouldn't produce many
bubbles. (https://ndb.nal.usda.gov/ndb/search/list?qlookup=02010) Vanilla extract should increase the rate of fermentation the most because it
contains the most sugar. Sugar, specifically glucose, speeds up the rate of alcoholic fermentation. Salt should have the slowest rate of fermentation as it
has

What Does Wood Aging Do To Wine
BARRELS
What does wood aging do to a wine? There are three aspects to consider, the wood it is made from, the size and shape of the cask, and the age of the
cask. Oak is the preferred timber because of its strength and relative lightness, its cellular structure and it is the taste components it contributes to wine.
Aging wine in small oak barrels accomplishes several things. Barrels add oak nuances and flavors, similar to the spicing in a food dish. Thus, the
choice of a barrel is very important relative to size, source, degree of toasting, and the cooper's barrel–making technique. There needs to be a
synergistic effect between the wood and the wine.
The major factor influencing the flavor/aroma composition of oak cooperage is the heating and toasting of the staves during barrel–making. Toasting
penetrates about halfway into the stave, about 10–14 mm. ... Show more content on Helpwriting.net ...
But more importantly, it provides the optimum surface area of oak to wine. Smaller casks provide more oak–contact, but are not cost effective. Lastly,
the age of the cask is an important factor. New oak contains the most flavoring compounds. As the cask is used, tannins and other substances are
leached out of the wood and tartrate crystals from the wine build up on the barrel's interior, eventually causing the cask to become inert. New oak also
allows for more oxidation and inserts more tannin. It also contains more softening substances from the cellulose of the wood. The best French barrels
cost about $800 each, the American oak costing about half. One barrel holds enough wine for about 25 cases. Well–treated barrels can be used several
times, especially for whites. Therefore, if a winemaker decides to use a French oak barrel three times, each case of wine will cost roughly $14 more to
produce or $7 more a case with American

Looking towards Hydrogen as a Promising Energy Source
Hydrogen is a promising energy source due to its clean product and high–energy yield (122 kJ/g) (Chang and Lin, 2004). Water electrolysis, steam
reforming of hydrocarbons and auto–thermal processes are well known technologies for H2 production, but it is cost–intensive due to high–energy
consumption (Ming et al., 2008). In contrast, dark fermentation process is low cost technology for hydrogen production from waste materials (Tawfik et
al., 2012, Tawfik et al., 2013 and Tawfik and El–Qelish, 2012). Moreover, bio–hydrogen production from OFMSW has gained great attention due to
energy generation while reducing the unwanted wastes (Tawfik et al., 2011). The main problems for bio–hydrogen production from bio–wastes using
dark fermentation process are the low generation rates and yields. Therefore, several factors must be considered for maximizing H2 production in the
dark fermentation process, such as avoiding the loss of H2 to hydrogen–consuming anaerobes, e.g., methanogens (Ming et al., 2008). The SRT is one of
the important design parameters for maintaining hydrogen producing bacteria in dark fermentation processes. The substrate uptake efficiency,
microbial population and metabolic pathways is mainly depends on the imposed SRT. It is assumed that a long SRT causes the growth of H2
consumers, including methanogens, and competitors for substrates, such as non–H2–producing acidogens (Hawkes et al., 2002). On the other hand, a
short SRT may reduce substrate uptake efficiency,

Louis Pasteur Essay
Many individuals have made astounding contributions to society in the past 200 years; however, some of these contributions were so powerful, they
effectively changed the future of our world. Louis Pasteur, born December 27th, 1822, in the town of Dole, Eastern France, is one of the most
noteworthy individuals to live during the last 200 years. Responsible for a myriad of accomplishments ranging from the debunking of the infamous
"spontaneous generation" theory to the method named after him today, pasteurization, Mr. Pasteur is responsible for bestowing upon us some of the
modern day conveniences we enjoy daily. Before discussing his accomplishments, however, one should first look at his origins. Pasteur's father,
Jean–Joseph Pasteur, in... Show more content on Helpwriting.net ...
To begin with, Pasteur can be credited with the discovery the existence of molecular asymmetry, which effectively created the field ofscience known as
Stereochemistry. In the ten years following his discovery, Pasteur further investigated the ability of organic substances to rotate the plane of polarized
light; with the information from his studies, he became convinced him that asymmetry was one of the fundamental characteristics of living matter, a
vastly important contribution to the field of science in general. In addition to this, Stereochemistry allows us to know how a certain molecule will
interact with an organism; anti–nausea medications in the 1950's that created devastating birth defects with "flipper–like" appendages is just one
example of the consequences of not following this man's research. In 1854, Pasteur was appointed professor of chemistry and dean of the science
faculty at the University of Lille (Ullmann, "Louis"). Whilst employed at Lille, he accepted a plea for studying solutions to problems associated to
alcohol production at a local distillery, and with this catalyst, he began a series of studies on alcoholic fermentation. In 1857, while working with his
research, Pasteur took a position with and was appointed manager and director of scientific studies at the cole Normale SupГ©rieure (Ullmann,
"Louis"). The observations he made

Fermentation Lab Report
Fermentation is the anaerobic process by which glucose, or other sugars are catabolized by microorganisms without an electron transport chain, like
yeast (Campbell, 2004). In experiment one the yeast and glucose acted as reactants, with the yeast breaking down the glucose, producing the products
CO2 and ethanol. The overall reaction for the alcoholic fermentation that took place can be represented as 2 pyruvate + 2NADH–> 2NAD+ +2CO2 +
2 ethanol (Campbell, 2004). This biological process allows cells to operate under conditions where oxygen is not present. Experiment 1 explored the
question of how the amount of sugar impacts the rate of fermentation, while Experiment 2 tested the effect the type of sugar available to the yeast has on
the rate of fermentation. If more sugar is available to the yeast, the faster the reaction should occur. If sucrose is used instead of glucose, the reaction
will produce less CO2 since the yeast cannot breakdown sucrose as efficiently as glucose.
Methods:
The procedure for experiment one followed that given in: Martineau, Dean, Gilliland, Soderstrom. BIO 19L Experiment 1, General Biology I Lab for
Science Majors, Autumn Quarter, 2017 – 2018. DePaul University.
Experiment one tested the effect the amount of sugar has on the fermentation rate. Four labeled 50 milliliter (mL) test tubes were used to transport each
reaction to the designated fermentation tube. Each tube had a specific ratio of reactants. Test tube 1 acted as the negative control and

Wine Production Essay examples
Throughout the course of this Investigation, how sugar influences the rate of fermentation and how this in turn, affects the overall quality of wine was
explored. Three wines were produced, each with varying sugar levels. The Investigation was designed so that one wine had a fairly low sugar content;
one had an ideal sugar content and one had a high sugar content. After the fermentation process stopped, a taste test was conducted in order to assess
the quality of the wine. The taste testers were blindfolded in order to reduce the chance of biased opinions. Each taste tester not only sampled each
wine, but also sugar water and tonic water. This enabled the validity of the results to be assessed. It was found that the majority of the... Show more
content on Helpwriting.net ...
During the Investigation, the sugar levels decreased. This was because the sugar was being converted into carbon dioxide, water and most importantly,
the energy required by the yeasts. Further supporting the research, it was found that Wine C, the wine with the greatest alcohol content, experienced
the greatest change in sugar levels throughout, the next highest was Wine B and then finally Wine A, the wine with the least amount of sugar. The
taste test that was conducted also supports this information, with the majority of the taste testers concluding that Wine C had the greatest alcohol
content of the wines, followed by B and finally A.
Although, it is the yeasts present in wine that increase the alcoholic content, yeasts have a certain tolerance level of alcohol; and once this level is
exceeded, the yeasts die and are no longer able to reproduce. Theoretical research has concluded that the tolerance level of yeasts is a 14% alcoholic
content, any level higher than this would cause the yeasts to die off. The wines that were produced during the Investigation, had predicted alcohol
levels of 12%, 14% and 18%. Therefore it was predicted that the 18% alcoholic wine, Wine C, would cause the yeasts to die off first and therefore
the sugar level of the wine would no longer decrease. Through observing the table of results and graph 1, it can be seen that the experimental results
justified these findings. It was found that Wine C's sugar levels

Chocolate And Chocolate: The Different Gifts Of Chocolate
How the chocolate is made Chocolate benefits for our health, and consider interesting to be happy. Gifts of chocolate comes in different shapes, have
become tradition of some holidays. Likewise, most of us know chocolate as a deliciously sweet that eats in cake, cookies, candy bars and other
desserts. Around the history, Christopher Columbus is believed the first European to discover chocolate. When Columbus returned to Spain in 1502
from the fourth trip to the new world. He introduced many treasures to the place of King Ferdinand. Also, among them were coca tree which is source
of chocolate and chocolate products we enjoy today. According to Carolus Linnaeus (18th century) said that cocoa tree names to (Food of God). The
journey from cocoa... Show more content on Helpwriting.net ...
It is assistant for a number of things. It helps separate the husk from the inner beans, and make cracking much easier. Also, avoid the bacteria from
fermented that is the reason of infections from unroasted cocoa beans. In addition, roasting beans in different ways, for instance, roasting by air,
and roasting by oven. Roasting by air is not practical way to roast large amount of chocolate beans. Take 2 once from it then turn on to the heat,
and watch it for three to five minutes. They are usually cracking very loudly and turn it off and cool them down. The other option is roasting by
oven. It is the usually option using for cocoa roasting. We start by short hot for short amount of time, and slowly lower it to the larger temperature.
According to farmers (12Feb.2014) said I do not care what I get paid for my cocoa , I will always grow cocoa no matter what I am paid , I love trees

Negative Separation Of 50 Ml Plastic Tubes
To prepare experiment 1, labels were put on four separate 50 mL plastic tubes. They were each labeled, "Negative control A", "Positive control B",
"Positive control", and "Experimental". Fermentation tubes were also labeled in the same way as the vials. Next, glucose in the amount of either
2% or 6% and water was extracted from beakers using a pipette pump. The water and glucose were then mixed in the plastic tubes before adding the
yeast from a separate beaker, also extracted by a pipette pump. It was important to make sure that the yeast is added last, as the reaction will happen as
soon as yeast and sugar come into contact. After the solutions were mixed together, they were put into their previously labeled fermentation tubes. After
the ... Show more content on Helpwriting.net ...
The plastic tubes were again filled with water and sucrose or glucose depending on the tube label using pipette pumps, and then yeast was added to the
mixture (see "Table 3"). In tube 1 "Negative control A", 4mL of 6% sucrose was added to 8mL of water, while 0mL yeast was added. In tube 2
"Positive control B", 4mL of yeast was added to 8mL of water, while 0mL sucrose was added. In tube 3 "Positive control", 4mL of 6% glucose and
8mL of water were mixed together before 4mL of yeast was added to the mixture. Lastly, in tube 4 labeled "experimental", 4mL of 6% sucrose was
added to 8mL of water before 4mL of yeast was added. After all of the plastic tubes were mixed, they were poured into the fermentation tubes. Again,
all of the air had to be removed by holding a thumb over the opening and slowly tilting the tubes sideways. The tubes were then left to sit for 30
minutes before the air bubbles were measured using a ruler.
Table 3: Experimental Design–Addition Of Sucrose: Tube 1 and 2 are the negative control A and positive control B. Tube 4 was the experimental as
sucrose was added instead of glucose to test the amount of fermentation. Tube 3 was the positive control to compare the experimental (tube

The Effect Of Cocoa Powder On The Rate Of Fermentation In...
Introduction
Fermentation releases energy from food molecules by producing ATP when oxygen is not present. The two types of fermentation are either an
alcoholic fermentation, or a lactic acid fermentation. In the process of alcoholic fermentation, alcohol + CO2+ NAD+ are released. An example of
alcoholic fermentation is yeast. Yeast is a unicellular fungus. Through alcoholic fermentation, yeast can convert sucrose into glucose. This sugar will
affect the rate of fermentation in yeast. Specifically, the 5% sucrose solution will affect the rate of fermentation the most. This information can be
viewed in the previous lab, "Rollin' in the dough". The question being asked in this lab is, what are the effects of different amounts of cocoa powder
on the rate of fermentation in yeast? Cocoa powder is an unsweetened powder produced by grinding cacao beans and pressing out the cocoa butter
(fat). This is often used in baking for recipes that include chocolate, and example being double chocolate chunk cookies. candy.about.com/od
/candyglossary/g/defcocoapowder.htm When natural cocoa (an acid) is mixed in a recipe that calls for baking soda (an alkali) it causes a leavening
action which later allows the batter to rise when in the oven. www.joyofbaking.com/cocoa.html In one tablespoon of ... Show more content on
Helpwriting.net ...
What are the effects of different amounts of cocoa powder on the rate of fermentation in yeast? At the beginning of the lab, the previous knowledge
gained in the process of studying alcoholic fermentation was taken into consideration. In alcoholic fermentation glucose (sugar) is converted into
carbon dioxide. Also, from research done cocoa powder does contain sugar. Therefore, if more cocoa powder is added, then more carbon dioxide will
be produced. The hypothesis was supported because for the largest amount of cocoa powder (1/2 tsp) added, the largest amount of carbon dioxide
bubbles was produced (7.3cm). This was because more sugar was

Yeast Fermentation Lab Report
Yeast Fermentation Lab Report
SBI4U
Chaweewan. Sirakawin
Present to Ms.Allinotte November 21. 2014
Introduction: Fermentation is a metabolic pathway that produce ATP molecules under anaerobic conditions (only undergoes glycolysis), NAD+ is used
directly in glycolysis to form ATP molecules, which is not as efficient ascellular respiration because only 2ATP molecules are formed during the
glycolysis. One type of fermentation is alcohol fermentation, it produces pyruvate molecules made by glycolysis and the yeast will break it down to give
off carbon dioxide, the reactant is glucose and the byproducts are ethanol and carbon dioxide. In this lab, the purpose is to measure whether the changes
of ... Show more content on Helpwriting.net ...
2) The three bottles were labeled
1. 5 mL sugar
2. 10 mL sugar
3. 15 mL sugar
3) 150 mL of room temperature water was added to each 3 bottles
4) One package of active dry yeast was added to bottle labeled '5mL' and solution was swirled.
5) 5 mL of sugar was added to the solution and a balloon was placed over the opening of the bottle to minimize the loss of any gas from the system.
6) The tape was used to measure gas accumulation in the balloon after 1minute. Measurement and qualitative observations were recorded.
7) The gas accumulation in the balloon was measured and recorded at one minute intervals for a total of 10 minutes (qualitative observations were
included)
8) One package of active dry yeast was added to the bottle labeled '10 mL sugar' and solution was swirled by rod gently.
9) 10 mL of sugar was added to the solution and the balloon was quickly placed over the opening of the bottle to minimize the loss of any gas from the
system.
10) The tape was used to measure gas accumulation in the balloon after 1minute. Measurement and qualitative observations were recorded.
11) The gas accumulation in the balloon was measured and recorded at one minute intervals for a total of 10 minutes (qualitative observations were
included)
12) The 8–11 steps for each of the remaining bottle was repeated, the sugar concentration was adjusted accordingly.

Observation:
The bottle with higher concentration of sugar tends to produce more carbon dioxide. After 10 minutes, The

Study Of Reaction Parameters And Temperature And Mass...
The purpose of this study is to produce succinic acid from glycerol residue through anaerobic fermentation process. The study of reaction parameters
(pH, temperature and mass substrate) was performed by using expert design software in glycerol recovery process. One factor at one time (OFAT)
method was performed as preliminary studies for selection of parameters range and subsequently determine its optimum condition using response
surface methodology (RSM). The concentration of glycerol and succinic acid were determined using HPLC analysis. The FTIR spectrometry was
applied to examine the adsorption of organic element. Statistical optimization (Respond Surface design Methodology) showed that optimal conditions
were at pH, 2, temperature 35 0C and substrate 110.36 gram. At this optimum, 159.312 g/L was recovery of glycerol was obtained. Succinic acid was
produced via fermentation process by using Escherichia coli type k–12 under 19.67 g/L initial glycerol concentration, 200 rpm rotation speed and at
temperature 37 0C. The work resulted 0.66983 g/L succinic acid been produced. The study also investigated succinic acid production from
commercial glycerol and its resulted about 0.73337 g/L. Overall, this research showed that the glycerol waste can be used as a carbon sources to
produce succinic acid via fermentation process by using Escherichia coli type k–12. From the fermentation process, the succinic acid production does
not exist as a major product. From this situation, the

The Continuous Brewing of Beer
THE CONTINUOUS BREWING OF BEER
Beer is produced commercially by the controlled fermentation of wort, a liquid rich in sugars, nitrogenous compounds, sulphur compounds and trace
elements extracted from malted barley. Fermentation is the process by which glucose is converted to ethanol and carbon dioxide and is expressed
chemically as: C6H12O6 + 2PO43– + 2ADP в†’ 2C2H5OH + 2CO2 + 2ATP Behind this simplified chemical reaction is a series of complex
biochemical reactions. These reactions (known as the 'Glycolytic pathway' or 'Embden–Myerhof–Parnas pathway') involve a number of enzymes and
the reactions take place anaerobically inside the cells of brewing yeast. DB Breweries carry out this fermentation by a continuous process in which the
beer ... Show more content on Helpwriting.net ...
The system uses a flocculent yeast strain which settles quickly at the end of fermentation. From the fourth vessel the clarified beer flows to a warm
Maturation Vessel where the flavour is refined by yeast action (from the small amount of residual yeast in the beer). The total residence time in these
four vessels can be anything from 40 to 120 hours, depending on production requirements. At the time of printing, all DB brands except Mako are
produced by this process1. All the different types of beer are produced on the same continuous process line, and their respective differences are
produced after the maturation stage. DB has two continuous fermentation lines but usually, except in the lead–up to Christmas, only operates one at a
time. Step 1 – The hold–up vessel (HUV) The incoming wort is oxygenated to stimulate yeast growth and a steady flow of yeast and beer from later in
the fermentation process is mixed with the wort as it flows into this first small vessel. The introduction of yeast into wort can be somewhat stressful for
the yeast because of the high nutrient levels; by mixing the wort with partially fermented beer the concentration of nutrients is reduced and this allows
for a more rapid commencement of fermentation. The yeast recycled back to the hold–up vessel is still in an active fermentation state, so again there is
no significant lag phase before the fermentation begins. The recycled partially

Microbrewery Research Paper
Beyond the microbrewery, a growing number of households are using fermentation techniques that preserve fruits and vegetables all year long, without
the use of electricity. Long before the advent of refrigeration, ancient food preservation techniques, one being fermentation, were utilized to make fruits
and vegetables safe for consumption available long after the growing season had ended. It is still used by many cultures today to produce crunchy
pickles, tangy fruit chutneys and zesty sauerkraut. Essentially, it is a metabolic process that converts the starches and sugars found naturally in
vegetables and fruits into food preserving alcohols and gases, which hinders the growth of harmful bacteria while encouraging the reproduction of
beneficial... Show more content on Helpwriting.net ...
The length of time needed for any recipe to mature varies, as does the amount of time the food can safely be stored. Small white flecks are not a
concern, but a type of yeast that can safely scooped off the surface. Fermented produce that has truly spoiled will be easily recognized by smell.
Europeans have been creating variations of sauerkraut for generations. The main ingredient of any sauerkraut recipe is shredded cabbage; however,
other ingredients can be added before and after the fermentation process to create many unique side dishes. Traditional sauerkraut can be consumed in
as little as six days, but it will keep for six to eight months or more when stored in a cool, dark area.
Next to sauerkraut, pickled cucumbers are the most often thought of fermented, or pickled, vegetable. Unlike the vinegar brine used in commercially
produced pickles, lacto–fermented pickles are crunchy with a sour, yet less salty taste. Many variety of recipes exist including Kosher dill recipes, and
bread and butter

Advantages And Disadvantages Of Fermented Foods
Usually fermentation of raw materials by their indigenous microflora has been applied for production of fermented foods, nevertheless, many risks
associated with that should be distinguished: questionable sanitary safety of obtained products and unstable fermentation process due to instability of
commonly multi–strain starter culture are main of them. These disadvantages of spontaneous fermentation and its related risks should be minimised in
industrial production of fermented foods. Therefore microbiologically defined starter cultures that ensure faster and more controlled fermentation
process and final products with constantly desired quality are extensively studied in respect to physiological properties of certain strains and their
mutual relationship with environment of specific raw–material and conditions of the process (Faid et al., 1997; Sahlin, 1999; Dai et al., 2013). ... Show
more content on Helpwriting.net ...
Fish lipids are a valuable source of poly–polyunsaturated fatty acids, especially omega–3. Fish e. g, Baltic herring (Clupea harengus membras (L.)) and
their by–products, being relatively cheap raw material have an unexploited potential for increasing its nutritional value (De Arruda et al., 2007). Every
year worldwide 18–20 million tons of raw–material from fish industry are wasted (Elvevoll, 2004). Raw materials of fish origin could be used for
development and industrial production of foods with added nutritional value, functional foods, biomedical products and animal feedstuffs (Dragnes and
Elvevoll, 2003; Elvevoll,

Essay on Origin and Story of Soy Sauce
Imagine you are at you favorite Asian inspired restaurant with your friends. You just finished ordering your food, when u look over and see that bottle
of dark syrupy liquid off to the side. Known around the world, Soy sauce is an international condiment that is used as a sauce, a condiment, as well as
an ingredient in plenty of dishes and recipes. Although this condiment is seen a lot in most Asian style restaurants or even in packets from your Chinese
take–out place but it is used all over the world But have you ever wanted to know exactly is soy sauce, or how its made and what gives it that dark
color? In this paper I will discuss and explain the origin of soy sauce, how its made and the different types of soy sauce there are, ... Show more content
on Helpwriting.net ...
These merchants gave their new sauce a name which they hoped would catch on in their own language and also help it to sell. Then they started to
distribute it widely. By December 1750 it had reached the North America, arriving first in New York Harbor bearing the name "India Soy." (Shurtleff
& Aoyagi,2012)
Now, I will explain the process of making soy sauce. Now we all know that soy sauce comes from soy beans, but how is it turned into the dark syrupy
liquid? These use a process called fermentation, which a way of cooking a food using bacteria. There are two distinct ways to making soy sauce, there
is the traditional brewing fermentation and refining process, and then there is a chemical non brewing process called chemical–hydrolyzation. The
fermentation method takes up to six months to complete and results in a transparent, delicately colored broth with balanced flavor and aroma but the
non–brewing method is done in two days and has a harsher flavor and is opaque in color with a strong chemical aroma. The basic raw ingredients are
soy beans, wheat, and salt. There is also the introduction of bacteria called Aspergillus oryzae or Aspergillus soyae,which breaks down the proteins in
the soybeans.
So, in a nutshell, this is how the process works. First they blend or mash the soybeans and wheat, adding it to water and boiling it till the seeds are
softened. Then they add a seed mold to

Production of Alcohol by Fermentation Essay
Production of Alcohol by Fermentation
Introduction/ Aim:
Yeasts are microbes that produce carbon dioxide and alcohol from sugars. This is called fermentation. In this assignment I am going to try two
methods of making alcohol from fruit juice (apple juice). One uses 'free' yeast cells; the other uses 'immobilized' yeast cells.
The process of using microorganisms to make useful products from an energy source is called fermentation. This is carried out in large vessels (open
or closed) called fermenters. Microorganisms are cheap and easy to grow; they can be used to make antibiotics (penicillin), and useful proteins
(insulin). It can also be used for foods such as Quorn. Quorn is also called ... Show more content on Helpwriting.net ...
* You will be using conical flasks, bungs and delivery tubes, beakers, measuring cylinder and a syringe, all these equipments are made from glass so
you must be absolutely careful when handling these specific equipments, if you was to accidentally drop one of them and it was to shatter, you must
not pick it up directly with your bare hands, you must sweep it up with a broom and dispose of it in the laboratory bins.
* When handling the Calcium chloride solution and the Sodium alginate solution you must be careful to not make contact with it directly towards your
skin, It may cause any unknown affects that I do not know about due to the fact that I don't know much about these two chemicals so just be careful
when handling them in your experiment.
* When you clean the equipment in the disinfectant do not make any direct hand to mouth reflexes, disinfectant can be highly dangerous if it was to
get inside the human body and could easily result into death so when you are cleaning the equipment you must immediately go and wash your hands

Sourdough Vs Yeast
Third, there is no additives added in sourdough bread.
We cannot say that commercial yeast bread is bad and sourdough bread is good. The consumers like sourdough bread because it does not contain any
additives. The acid produces by lacto–bacillus lowers (makes more acidic) the pH of the dough, which in turn makes it a more hostile environment for
other types of bacteria, resulting in a longer shelf life and natural preservatives. Therefore sourdough bread does not need any chemical synthetic
materials, such as chemical yeast, artificial sweeteners, preservatives, dough stabilizer, and pigment.
Many people think that sugar, butter, milk, and eggs are the necessary ingredients in making bread. But they are not. They added to shortfermentation
bread to improve flavour and texture because short fermentation cannot make deep flavour. The bakers who make pure sourdough bread never use
these ingredient, they focus on seeking for good quality organic wheat and natural ingredients. To... Show more content on Helpwriting.net ...
First sourdough yeast grow best in acidic doughs, while baker's yeast does better in neutral or slightly alkaline doughs [Remember that, for reducing
phytate content, acidic condition are important, if not the vital part to the equation]. Baker's yeast is a single species, with hundreds of strains and
varieties, while sourdoughs are usually leavened by one or more species in the same dough, none of which is baker's yeast. Bakery's yeast is a highly
uniform product that produces an equally uniform texture in bread dough. The wild yeast are anything but uniform, and they vary from country to
country. But the most impressive difference between the two yeast types is that a single package of instant dried yeast produces just one batch of
bread, while the same amount of wild sourdough culture produces loaf after loaf for the lifetimes of many bakers.

Alcoholic Fermentation Research
Introduction
The question being investigated in this lab is how does vanilla, cinnamon, and salt effect the rate of alcoholic fermentation in bread baking. Previously,
results were found that the higher sugar concentration, the faster alcoholic fermentation will occur. Alcoholic Fermentation is the process when a
bacteria releases energy from food molecules. NADH and pyruvate acids are inputted into the bacteria, and alcohol, carbon dioxide, and NAD+ are
released. The release of Co2 is what makes bread rise. Yeastgoes through alcoholic fermentation by consuming all of the sugar around it. The sugar
helps fermentation occur, and as a result, the yeast releases Co2. The ingredients going to be used in this lab will be vanilla, cinnamon, and ... Show
more content on Helpwriting.net ...
If vanilla extract, cinnamon, and salt are placed into three different test tubes, then the rate of alcoholic fermentation will be much higher in the vanilla
extract solution because it has a higher sugar content. The hypothesis was rejected. The vanilla had a height of 1 cm in 10 minutes, and a height of 2
Cm at 20 minutes. The Cinnamon had a height of 3 Cm at 10 minutes, and a height of 4.5 Cm at 20 minutes. Therefore, the cinnamon had a higher rate
of fermentation, based on the height of the bubbles. These bubbles are present because of the Co2 being released in alcoholic fermentation. There
could have been sources of error. Some sources of error may include; when pouring in the ingredients into the test tubes, some of the ingredients could
have stuck to the side of the test tube, not giving the same measurements of ingredients. Another error could have been cross contamination. The test
tubes could have been contaminated with other ingredients. They may not have been cleaned thoroughly. If there is cross contamination, the other
ingredients left over could mix and change the rate of fermentation. 2 ways to improve the experiment could include: Being very cautious about using
the exact same amount of ingredients in each test tube, and being more accurate with the measuring of the height of the bubbles. According to the data,
the cinnamon and the

Delemare Vineyard Essay
Delamere Vineyard
Delamere Vineyard
"Delamere Vineyard is a small, integrated winemaking business in Tasmania, specializing in pinot noir (red) and chardonnay (white) wines. Richard
Richardson, Delamere's owner and winemaker, manages and operates the vineyard and winery largely alone. His products have won praise and awards
in the past, but Richardson strives continuously to improve. Delamere competes in the high–priced segment, in which quality is paramount. Richardson
is well equipped as a winemaker––with a Ph.D. in agricultural chemistry and 15 years' experience." (Harvard Business School, 2000) Winemaking is a
very exclusive, yet competitive business that requires great care and understanding of customer demands.
Problem ... Show more content on Helpwriting.net ...
Often, your gut is just plain wrong – because it's subject to biases" (HBR, 2001). Decisions that involve where a company's future is headed and
changes in operations must be made with a clear head, and the long time notion of three heads are better than one should come into play. Richardson
admits that sales is dependent on the quality of the wine. The process of winemaking is difficult to specifically characterize and replicate for consistency.
Richardson has pinpointed some areas in his business where improvement can be made to set his wine apart from the competition while increasing
productivity and sales. His first option involves "consideration to amend winemaking procedures to eliminate the possibility of oxidation as the wine
matured. Excessive contact with oxygen, along with other chemicals, induced compounds called aldehydes, which could create a distinct and
unpleasant flaw in the wine's taste, unforgettable bitter aroma somewhat akin to stale oil, along with an unattractive browning of the color" (Delamere
Vineyard, 2000). This option leads to a constant output of good quality wine. This process will allow
Richardson to attract a large amount of customers through both mail order and wholesalers due to the fact that this process can produce the same type
of wine product every year. Customers tend to feel at ease purchasing wine from distributors who

Glycolysis And Fermentation Of Yeast
Glycolysis and Fermentation in Yeast
Mahshad Fallah
Spring 2015
ABSTRACT:
The purpose of the testing and experiments conducted was to understand how the glycolysis in cell respiration works, to understand how the process
of fermentation in yeast works and see the difference between fermentation and respiration in the yeast. Yeast is something that may not be alive, but
when it is put in water with sugar, the yeast will take up the sugar and use the energy stored in the sugar molecules and carries out the processes of
life. Living organisms are all similar in that they can take energy from their environments. Glycolysis is the first stage of cellular respiration that
constitutes the most carbohydrate catabolism which means breaking down larger molecules into smaller types. The whole point of glycolysis is really
to produce energy for the cell; therefore the first step of respiration is glycolysis. Glycolysis breaks down glucose and forms pyruvate with the
production of two molecules of ATP. Ifoxygen is present than pyruvate cannot be used in anaerobic respiration, so glycolysis only occurs under
aerobic conditions. Aerobic respiration requires the presence of oxygen while anaerobic respiration or fermentation does not. The product of
fermentation process is CO2 and ethanol from pyruvate. Fermentation is how alcohol is made as ethanol is the drinking alcohol.
In the lab; the very first experiment was to observe and understand the reaction from glycolysis

Research Paper On Apple Cider Vinegar
Today, many are switching to natural home remedies in a bid to save some money from buying those expensive skin solutions which claim to cure
acne but never lived up to its promises. There is an increasing trend of awareness among the community to go for natural treatments and it's definitely
bad news for the commercial skin markets.
There are quite a number of natural home remedies available. Among one of them is apple cider vinegar. You probably would have read quite a
number of articles about using apple cider vinegar as a cure for adult acne. Does this really work? How true is it? Hope this article can dispel some
misconceptions about this natural home remedy if there is any.
What is Apple cider vinegar?
Apple Cider Vinegar otherwise ... Show more content on Helpwriting.net ...
It helps to exfoliate the dead skin cells gently, kills the bacteria propionibacterium acnes which is generally known as P–acnes and neutralizes the
sebum which is the oily substance P–acnes feeds and thrives on.
How is Apple Cider Vinegar made?
Apple cider vinegar is obtained by the fermentation of apple cider or apple must which is made from crushed organic apples. Just for your
information, fermentation means an act of conversion. Organic apples have some kind of bacteria and yeast on their skins. So when they are crushed,
you get pure apple juice with a mixture of bacteria and yeast.
After which you leave it to mature for a while. During this process, sugar in the apple cider is broken down by yeast and bacteria which turns into
alcohol. It's more like a brewing process which eventually turns into vinegar after a second fermentation.
If you don't have all the time or resources to make one at home, you can easily purchase ACV from any departmental stores. First of all, make sure
you get the organic ACV with the labels saying 'With the Mother' with an ideal acidity (pH) level of five to seven. This means that it is in raw and
pure form characterized by dark, cloudy, web–like bacterial foam which is brownish in

Fermentation Lab Report
tation lab report
Lab Exercise 7
The Effect of Temperature on the Rate of Carbon Dioxide Production in Saccharomyces
I. Student Objectives 1. The student will use this lab exercise as the basis for writing a scientific method report. 2. The student will understand how the
rates of chemical reactions are affected by temperature. 3. The student will understand the overall fermentation reaction by yeast, starting with glucose
as an energy source. 4. The student will understand how to measure fermentation rate.
II. Introduction
The student is to use this lab exercise as the foundation for writing a scientific method report. The instructions for writing the report are found in the ...
Show more content on Helpwriting.net ...
The Title of the report is the title of this experiment. The student obtains the names of the lab partners, includes those names on the Title page of the
report, and identifies the report as written by a specific student. Specific students identify their reports by putting their name in a different font, color,
or in boldface type on the Title page. All lab materials are in the refrigerator, or on the carts set out in the lab. The water baths are set up on the lab
counters. They are labeled with the appropriate temperatures. Obtain 5 fermentation tubes and label them with the following temperatures:
250 C, 35 0 C, 450 C, 55 0 C, and 65 0 C. The first temperature is equivalent to room temperature. The remaining four temperatures are set up in four
water baths in the lab. Put group initials on each of the 5 tubes. Use the red wax pencils. Add 30 ml of yeast + sugar culture to each of the 5 tubes.
Be sure and swirl the flask first to suspend any cells that may have settled out of solution over time. The yeast culture contains glucose, in the form
of molasses. The brand of molasses used is called "Grandma's Molasses", a common retail product found in grocery stores. The yeast is common
baker's yeast, "Fleischmann's rapid rise", a common retail product found in grocery stores. It is important to note the expiration date of the yeast
packets, found on the back. Three packets of yeast have been added

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