Fermentation
•Download as PPTX, PDF•
1 like•100 views
fermentation, chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the manufacture of wine and beer, a process at least 10,000 years old.
Report
Share
Report
Share
Recommended
Alcoholic fermentation
Alcoholic fermentation is a biological process whereby sugars such as glucose and fructose are converted by yeast into cellular energy and produce ethanol and carbon dioxide. It is anaerobic, meaning it occurs without oxygen. While similar to glycolysis, alcoholic fermentation differs in its final step where pyruvic acid is broken down into ethanol and carbon dioxide rather than lactic acid. The process uses two enzymes, pyruvate decarboxylase and alcoholic dehydrogenase, which convert pyruvic acid into carbon dioxide and ethanol.
Hydrolyzing agents upload
This document discusses different hydrolyzing agents including water, acids, alkali, and enzymes. Water can readily hydrolyze highly reactive substrates like Grignard reagents and diazonium chlorides. Acids like HCl and H2SO4 accelerate hydrolysis reactions. Dilute alkali are used to hydrolyze esters, amides, and fats in processes like saponification, while concentrated alkali can cause hydrolysis at primary and secondary carbon linkages. Alkali fusion uses high alkali concentration to form sodium salts from hydrolysis products. Enzymes are important for hydrolysis in biological systems, breaking down molecules like glucose and molasses.
Cellular respiration
Cellular respiration is the process by which cells use oxygen and food to produce energy in the form of ATP. Glucose and oxygen are broken down through a series of steps, including glycolysis, the citric acid cycle, and the electron transport chain, producing carbon dioxide, water, and ATP as byproducts. All living organisms undergo cellular respiration to power their metabolic functions. It is the opposite of photosynthesis and relies on sugars produced through photosynthesis.
Biochemistry of fermented foods
The document discusses the biochemistry of fermentation. It explains that fermentation is the production of ATP through substrate-level phosphorylation without oxygen. Only partial oxidation of glucose occurs in fermentation, yielding less energy than respiration. Fermentation regenerates NAD+ and yields only 2 ATP per glucose molecule. Ethanol fermentation by yeast and bacteria produces ethanol and carbon dioxide from glucose. Lactic acid fermentation produces lactic acid from glucose or lactose. Fermented foods provide benefits like optimizing immune function, improving mood, controlling diabetes, fighting obesity, and aiding detoxification.
Food Technology Carbohydrates
Carbohydrates can be categorized as monosaccharides, disaccharides, and polysaccharides. Glucose, fructose, and galactose are common monosaccharides that make up disaccharides like sucrose, lactose, and maltose. Starch is a storage polysaccharide made of amylose and amylopectin chains of glucose. Starch gelatinizes when heated in water. Cellulose provides fiber and is found in plant cell walls. Modified starches are used as thickeners and fat replacers in processed foods.
Fermentation.pptx
Fermentation is a process where microorganisms convert sugars and starches into other substances in the absence of oxygen. There are several types of fermentation including lactic acid, propionic acid, alcoholic, and butyric acid fermentation. Fermentation has many applications in food production like cheese, wine, and bread. It is also used in medicine to produce antibiotics and vaccines. While fermentation has benefits, it also has limitations like low scale production requiring high costs, risk of contamination, natural variations over time, and production of undesirable end products.
Food fermentation
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria under anaerobic conditions.
Or
Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor
Fermentation usually implies that the action of microorganisms is desired.
The science of fermentation is known as zymology.
in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically
Respiration
This document discusses respiration, which is the process by which living organisms obtain energy from food. It describes aerobic respiration, which uses oxygen to break down glucose and release energy, and anaerobic respiration, which does not require oxygen. Anaerobic respiration is used by microorganisms like bacteria and yeast during fermentation. Fermentation is important in processes like winemaking, brewing, and baking.
Recommended
Alcoholic fermentation
Alcoholic fermentation is a biological process whereby sugars such as glucose and fructose are converted by yeast into cellular energy and produce ethanol and carbon dioxide. It is anaerobic, meaning it occurs without oxygen. While similar to glycolysis, alcoholic fermentation differs in its final step where pyruvic acid is broken down into ethanol and carbon dioxide rather than lactic acid. The process uses two enzymes, pyruvate decarboxylase and alcoholic dehydrogenase, which convert pyruvic acid into carbon dioxide and ethanol.
Hydrolyzing agents upload
This document discusses different hydrolyzing agents including water, acids, alkali, and enzymes. Water can readily hydrolyze highly reactive substrates like Grignard reagents and diazonium chlorides. Acids like HCl and H2SO4 accelerate hydrolysis reactions. Dilute alkali are used to hydrolyze esters, amides, and fats in processes like saponification, while concentrated alkali can cause hydrolysis at primary and secondary carbon linkages. Alkali fusion uses high alkali concentration to form sodium salts from hydrolysis products. Enzymes are important for hydrolysis in biological systems, breaking down molecules like glucose and molasses.
Cellular respiration
Cellular respiration is the process by which cells use oxygen and food to produce energy in the form of ATP. Glucose and oxygen are broken down through a series of steps, including glycolysis, the citric acid cycle, and the electron transport chain, producing carbon dioxide, water, and ATP as byproducts. All living organisms undergo cellular respiration to power their metabolic functions. It is the opposite of photosynthesis and relies on sugars produced through photosynthesis.
Biochemistry of fermented foods
The document discusses the biochemistry of fermentation. It explains that fermentation is the production of ATP through substrate-level phosphorylation without oxygen. Only partial oxidation of glucose occurs in fermentation, yielding less energy than respiration. Fermentation regenerates NAD+ and yields only 2 ATP per glucose molecule. Ethanol fermentation by yeast and bacteria produces ethanol and carbon dioxide from glucose. Lactic acid fermentation produces lactic acid from glucose or lactose. Fermented foods provide benefits like optimizing immune function, improving mood, controlling diabetes, fighting obesity, and aiding detoxification.
Food Technology Carbohydrates
Carbohydrates can be categorized as monosaccharides, disaccharides, and polysaccharides. Glucose, fructose, and galactose are common monosaccharides that make up disaccharides like sucrose, lactose, and maltose. Starch is a storage polysaccharide made of amylose and amylopectin chains of glucose. Starch gelatinizes when heated in water. Cellulose provides fiber and is found in plant cell walls. Modified starches are used as thickeners and fat replacers in processed foods.
Fermentation.pptx
Fermentation is a process where microorganisms convert sugars and starches into other substances in the absence of oxygen. There are several types of fermentation including lactic acid, propionic acid, alcoholic, and butyric acid fermentation. Fermentation has many applications in food production like cheese, wine, and bread. It is also used in medicine to produce antibiotics and vaccines. While fermentation has benefits, it also has limitations like low scale production requiring high costs, risk of contamination, natural variations over time, and production of undesirable end products.
Food fermentation
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria under anaerobic conditions.
Or
Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor
Fermentation usually implies that the action of microorganisms is desired.
The science of fermentation is known as zymology.
in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically
Respiration
This document discusses respiration, which is the process by which living organisms obtain energy from food. It describes aerobic respiration, which uses oxygen to break down glucose and release energy, and anaerobic respiration, which does not require oxygen. Anaerobic respiration is used by microorganisms like bacteria and yeast during fermentation. Fermentation is important in processes like winemaking, brewing, and baking.
Respiration1
Anaerobic respiration is the breakdown of food substances without oxygen. It occurs in the cytoplasm and produces less energy than aerobic respiration. Glucose is incompletely broken down, resulting in carbon dioxide, energy, and either alcohol in plants or lactic acid in animals. The products are toxic if allowed to accumulate, so they must be eliminated immediately. Anaerobic respiration in humans during strenuous exercise produces lactic acid in muscles.
Fermentation presentation
Fermentation is the conversion of carbohydrates into alcohols, carbon dioxide, or organic acids by microorganisms like yeast and bacteria in anaerobic conditions. It results in less energy production than aerobic respiration. Key steps include glycolysis which converts glucose to pyruvate, and alcoholic fermentation which converts pyruvate to ethanol and carbon dioxide. Fermentation is used to produce foods and beverages like beer, wine, yogurt and cheese, as well as treat wastewater.
Anaerobic respiration .pptx
This document discusses two types of anaerobic respiration: alcoholic fermentation and lactic acid fermentation. In alcoholic fermentation, yeast transfers hydrogen from NADH to acetaldehyde to form ethanol and NAD+, allowing glycolysis to continue. Lactic acid fermentation occurs in animals during strenuous exercise when oxygen is limited; lactate is formed from pyruvate to regenerate NAD+, and lactate accumulates causing muscle fatigue. Both fermentation processes allow glycolysis to continue in the absence of oxygen.
Respiration new
This document discusses aerobic and anaerobic respiration. It defines respiration as the chemical reactions that take place in living cells to release energy. Respiration requires oxygen and food, and produces carbon dioxide, water and energy. Aerobic respiration fully breaks down glucose to carbon dioxide and water. Anaerobic respiration incompletely breaks down glucose without oxygen, producing carbon dioxide and alcohol or lactic acid. Anaerobic respiration is used by muscle cells during intense exercise when oxygen is limited, and by microbes like bacteria and yeast during fermentation.
A ppt on Anaerobic respiration by shubham mishra
This PPT presentation discusses aspects of anaerobic respiration in biological systems. It introduces the topic and explains that living cells carry out energy-producing reactions like respiration to complete their metabolism. It then describes the two main types of respiration: aerobic respiration, which occurs in the presence of oxygen in animals and plants, and anaerobic respiration, which occurs in the absence of oxygen in bacteria, yeast and other microorganisms. The presentation further explains the two main types of anaerobic respiration - lactic acid fermentation, which occurs in animal muscle cells during intense activity, and alcoholic fermentation, commonly seen in yeast and bacteria to produce ATP without oxygen. Schematic representations of both lactic acid and alcoholic fermentation are
AN_INTRODUCTION_TO_FERMENTATION_PROCESS.pptx
Fermentation is a process where microorganisms convert carbohydrates into alcohols or acids through anaerobic respiration. It is commonly used to produce beer and wine by converting sugar into ethanol using yeast. It also helps preserve foods through lactic acid production. Fermentation involves biochemical pathways where NADH reduces pyruvic acid, forming products like lactic acid or ethanol. There are various commercial fermentation processes including those that produce cells, enzymes, metabolites, recombinant products, or modify added compounds. A fermentation process involves formulating media, sterilizing equipment, growing an active culture, optimizing product formation conditions, extracting and purifying the product, and treating effluents.
respiration in plants
Respiration is the process by which organisms break down carbohydrates, proteins, and fats to release energy. There are two types of respiration: aerobic respiration, which uses oxygen to completely oxidize glucose and produce carbon dioxide, water, and ATP; and anaerobic respiration, which partially oxidizes glucose without oxygen to produce lactic acid, ethanol, or ATP. Aerobic respiration involves three stages - glycolysis, the Krebs cycle, and the electron transport system. Respiration is essential for releasing energy for cellular processes and maintaining carbon balance.
Topic 4 chapter 5 part 1 enzymes - biological catalysts
This document discusses enzymes and their functions. It begins by defining enzymes as biological catalysts that are mainly proteins produced by living cells. Enzymes speed up chemical reactions without being changed themselves. The document then discusses how enzymes lower the activation energy of reactions, allowing reactions to proceed more quickly and efficiently at normal body temperatures. It provides examples of enzyme-catalyzed anabolic and catabolic reactions, including protein synthesis, photosynthesis, digestion, and cellular respiration. Finally, it classifies enzymes into hydrolases and oxidation-reduction enzymes and provides examples of each.
Production of fermented foods
Fermentation involves the metabolic activities of microorganisms breaking down complex organic compounds into simpler substances either aerobically or anaerobically. There are three main types of fermentation - acetic acid fermentation produces vinegar, lactic acid fermentation produces pickled foods, and alcoholic fermentation produces drinks like beer, wine and cider. Fermentation is an important process as it makes foods easier to digest, preserves nutrients, and is used in leavening bread and other food preservation techniques.
Carbohydrates_Part B.pptx
The document discusses the cyclic structures of glucose and fructose and how they form hemiacetals. It explains that glucose forms D-glucopyranose and fructose forms D-fructofuranose. It also discusses anomers, mutarotation, and how glucose and fructose can interchange between alpha and beta forms. The document then covers various reactions of monosaccharides including glycoside formation, Koenigs-Knorr reaction, ester and ether formation, and oxidation reactions like bromine oxidation to form aldonic acids and nitric acid oxidation to form aldaric acids. It concludes by discussing non-reducing sugars and chain shortening/lengthening reactions like R
Introduction to carbohydrates
- Carbohydrates provide energy and are composed of carbon, hydrogen, and oxygen. Glucose is a primary carbohydrate that our bodies use for energy.
- Carbohydrates exist as monosaccharides, disaccharides, and polysaccharides. Monosaccharides like glucose cannot be broken down further. Disaccharides contain two monosaccharide units joined by a glycosidic bond. Polysaccharides contain long chains of monosaccharide units.
- Examples of monosaccharides are glucose, fructose, and galactose. Disaccharides include sucrose, lactose, and maltose. Starch, glycogen, and cellulose are examples of polysaccharides that provide energy storage or structural support
GLYCOLYSIS.pptx
Glycolysis is the first stage of carbohydrate catabolism where glucose is oxidized to pyruvic acid in the cytoplasm. The process was described by Embden, Meyerhof and Parnas in 1940 and is known as the Embden-Meyerhof pathway. Glycolysis can occur with or without oxygen present, producing either lactic acid or pyruvate as the end product. It is an important pathway for ATP synthesis in tissues lacking mitochondria and is used by yeast to produce alcohol and lactic acid bacteria to produce lactic acid.
Alcohol fermentation presentation
This document discusses alcohol fermentation by yeast. Yeast converts sugars like glucose, fructose, maltose and sucrose into ethanol and carbon dioxide through a process called alcoholic fermentation. Experiments showed that glucose produced the most barium carbonate precipitate, indicating it underwent the fastest fermentation. Other sugars like glycerol that can't be broken down into glucose did not produce precipitate.
Detoxification (by Liver) - Phase 1.pptx
The document discusses phase 1 of detoxification, which involves biochemical processes that render toxins less harmful so they can be excreted from the body. The major organ responsible is the liver. Toxins can be endogenous from metabolism or exogenous from diet, drugs, microbes, or occupation. Phase 1 involves oxidation, reduction, and hydrolysis reactions in the liver. Oxidation introduces hydroxyl groups and is catalyzed by cytochrome P450 enzymes, making toxins more polar and able to be excreted. Reduction and hydrolysis also convert some toxins to forms that can be more easily excreted. The overall goal is to increase water solubility of toxins to facilitate their removal from the body
Chemical conversion
1. The document discusses various chemical conversion processes for biomass energy including hydrolysis, hydrogenation, and solvolysis. Hydrolysis involves using water to break chemical bonds, hydrogenation uses hydrogen gas and a catalyst to add hydrogen atoms to molecules, and solvolysis uses a solvent instead of water.
2. Specific examples of hydrolysis covered include salt hydrolysis, acid-base hydrolysis of esters and amides, and ATP hydrolysis which releases energy. Hydrogenation is commonly used to reduce double bonds in alkenes and methods include batch and continuous-flow systems. Solvolysis uses solvents like water or alcohols in substitution reactions.
Power Point Presentation
Photosynthesis is the process by which plants synthesize carbohydrates like sugar and starch from carbon dioxide and water in the presence of chlorophyll and sunlight. It occurs in two phases - the light reaction which converts light energy to chemical energy in the chloroplast grana, and the dark reaction in the stroma which forms glucose without light. Carbon dioxide and water are converted into oxygen and glucose using energy from sunlight, with hydrogen from water and carbon from carbon dioxide combining to form glucose molecules through a series of chemical reactions. Photosynthesis is essential as it converts solar energy into chemical energy that sustains all life on Earth and oxygenates the atmosphere.
Alcoholic Fermentation Process
Alcoholic fermentation is a biological process whereby sugars are converted into cellular energy and produce ethanol and carbon dioxide as waste products. It occurs in the cytosol of yeasts and other anaerobic organisms. The process involves glycolysis producing pyruvate, which is then converted to acetaldehyde by pyruvate decarboxylase and further converted to ethanol by alcohol dehydrogenase, regenerating NAD+ needed for glycolysis to continue without oxygen present. In conclusion, alcoholic fermentation allows glycolysis to continue under anaerobic conditions by oxidizing NADH back to NAD+ through the production of ethanol and carbon dioxide from sugars like glucose.
Fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through enzyme action, typically extracting energy from carbohydrates without oxygen. It is used to preserve foods through lactic acid production and make alcoholic beverages. Key products include ethanol, lactic acid, hydrogen gas, and others. It is an ancient metabolic pathway common to bacteria and eukaryotes that takes place in anaerobic environments.
Food microbiology.pptx
Fermentation is an anaerobic process whereby organisms like yeast and bacteria convert sugars and starches into things like alcohol, lactic acid, or acetic acid, releasing energy. There are two main types of fermentation - homofermentation which produces one product and heterofermentation which produces multiple products. Vinegar production specifically involves a two-step fermentation process where first yeast converts sugars to ethanol through alcohol fermentation, then Acetobacter bacteria oxidize the ethanol to acetic acid using oxygen.
Bio 103 lecture 11_metbolism, enzymes, & respiration
It is very useful for biology student. It'll increase your knowledge. A lot pictures and content is added in the slides. Try to understand and feel the contents and materials in the slides.
UV-VISIBLE SPECTROSCOPY.pptx
Uv-visible spectroscopy involves measuring how organic molecules absorb electromagnetic radiation in the UV and visible wavelength ranges. The document discusses the history, principle, instrumentation, and applications of uv-visible spectroscopy. It explains that the Beer-Lambert law describes the proportional relationship between absorbance, concentration, and path length. Common instrumentation includes single beam, double beam, and simultaneous spectrophotometers, which contain components like light sources, monochromators, and detectors. Applications include structure elucidation, quantitative analysis, and detection of functional groups and impurities. Factors affecting accuracy include instrumental, chemical, and operator variables.
XRAY DIFFRACTION (XRD).pptx
This document discusses X-ray diffraction spectroscopy. It begins by introducing X-ray techniques including X-ray absorption, diffraction, and fluorescence. Bragg's law is then explained, relating the diffraction pattern to the distance between atomic layers in a crystal. The key methods of Laue, rotating crystal, and powder diffraction are described. The powder method is useful for polycrystalline samples, producing a continuous diffraction pattern. Advantages include low cost and convenience, while disadvantages include weak interaction with lighter elements.
More Related Content
Similar to Fermentation
Respiration1
Anaerobic respiration is the breakdown of food substances without oxygen. It occurs in the cytoplasm and produces less energy than aerobic respiration. Glucose is incompletely broken down, resulting in carbon dioxide, energy, and either alcohol in plants or lactic acid in animals. The products are toxic if allowed to accumulate, so they must be eliminated immediately. Anaerobic respiration in humans during strenuous exercise produces lactic acid in muscles.
Fermentation presentation
Fermentation is the conversion of carbohydrates into alcohols, carbon dioxide, or organic acids by microorganisms like yeast and bacteria in anaerobic conditions. It results in less energy production than aerobic respiration. Key steps include glycolysis which converts glucose to pyruvate, and alcoholic fermentation which converts pyruvate to ethanol and carbon dioxide. Fermentation is used to produce foods and beverages like beer, wine, yogurt and cheese, as well as treat wastewater.
Anaerobic respiration .pptx
This document discusses two types of anaerobic respiration: alcoholic fermentation and lactic acid fermentation. In alcoholic fermentation, yeast transfers hydrogen from NADH to acetaldehyde to form ethanol and NAD+, allowing glycolysis to continue. Lactic acid fermentation occurs in animals during strenuous exercise when oxygen is limited; lactate is formed from pyruvate to regenerate NAD+, and lactate accumulates causing muscle fatigue. Both fermentation processes allow glycolysis to continue in the absence of oxygen.
Respiration new
This document discusses aerobic and anaerobic respiration. It defines respiration as the chemical reactions that take place in living cells to release energy. Respiration requires oxygen and food, and produces carbon dioxide, water and energy. Aerobic respiration fully breaks down glucose to carbon dioxide and water. Anaerobic respiration incompletely breaks down glucose without oxygen, producing carbon dioxide and alcohol or lactic acid. Anaerobic respiration is used by muscle cells during intense exercise when oxygen is limited, and by microbes like bacteria and yeast during fermentation.
A ppt on Anaerobic respiration by shubham mishra
This PPT presentation discusses aspects of anaerobic respiration in biological systems. It introduces the topic and explains that living cells carry out energy-producing reactions like respiration to complete their metabolism. It then describes the two main types of respiration: aerobic respiration, which occurs in the presence of oxygen in animals and plants, and anaerobic respiration, which occurs in the absence of oxygen in bacteria, yeast and other microorganisms. The presentation further explains the two main types of anaerobic respiration - lactic acid fermentation, which occurs in animal muscle cells during intense activity, and alcoholic fermentation, commonly seen in yeast and bacteria to produce ATP without oxygen. Schematic representations of both lactic acid and alcoholic fermentation are
AN_INTRODUCTION_TO_FERMENTATION_PROCESS.pptx
Fermentation is a process where microorganisms convert carbohydrates into alcohols or acids through anaerobic respiration. It is commonly used to produce beer and wine by converting sugar into ethanol using yeast. It also helps preserve foods through lactic acid production. Fermentation involves biochemical pathways where NADH reduces pyruvic acid, forming products like lactic acid or ethanol. There are various commercial fermentation processes including those that produce cells, enzymes, metabolites, recombinant products, or modify added compounds. A fermentation process involves formulating media, sterilizing equipment, growing an active culture, optimizing product formation conditions, extracting and purifying the product, and treating effluents.
respiration in plants
Respiration is the process by which organisms break down carbohydrates, proteins, and fats to release energy. There are two types of respiration: aerobic respiration, which uses oxygen to completely oxidize glucose and produce carbon dioxide, water, and ATP; and anaerobic respiration, which partially oxidizes glucose without oxygen to produce lactic acid, ethanol, or ATP. Aerobic respiration involves three stages - glycolysis, the Krebs cycle, and the electron transport system. Respiration is essential for releasing energy for cellular processes and maintaining carbon balance.
Topic 4 chapter 5 part 1 enzymes - biological catalysts
This document discusses enzymes and their functions. It begins by defining enzymes as biological catalysts that are mainly proteins produced by living cells. Enzymes speed up chemical reactions without being changed themselves. The document then discusses how enzymes lower the activation energy of reactions, allowing reactions to proceed more quickly and efficiently at normal body temperatures. It provides examples of enzyme-catalyzed anabolic and catabolic reactions, including protein synthesis, photosynthesis, digestion, and cellular respiration. Finally, it classifies enzymes into hydrolases and oxidation-reduction enzymes and provides examples of each.
Production of fermented foods
Fermentation involves the metabolic activities of microorganisms breaking down complex organic compounds into simpler substances either aerobically or anaerobically. There are three main types of fermentation - acetic acid fermentation produces vinegar, lactic acid fermentation produces pickled foods, and alcoholic fermentation produces drinks like beer, wine and cider. Fermentation is an important process as it makes foods easier to digest, preserves nutrients, and is used in leavening bread and other food preservation techniques.
Carbohydrates_Part B.pptx
The document discusses the cyclic structures of glucose and fructose and how they form hemiacetals. It explains that glucose forms D-glucopyranose and fructose forms D-fructofuranose. It also discusses anomers, mutarotation, and how glucose and fructose can interchange between alpha and beta forms. The document then covers various reactions of monosaccharides including glycoside formation, Koenigs-Knorr reaction, ester and ether formation, and oxidation reactions like bromine oxidation to form aldonic acids and nitric acid oxidation to form aldaric acids. It concludes by discussing non-reducing sugars and chain shortening/lengthening reactions like R
Introduction to carbohydrates
- Carbohydrates provide energy and are composed of carbon, hydrogen, and oxygen. Glucose is a primary carbohydrate that our bodies use for energy.
- Carbohydrates exist as monosaccharides, disaccharides, and polysaccharides. Monosaccharides like glucose cannot be broken down further. Disaccharides contain two monosaccharide units joined by a glycosidic bond. Polysaccharides contain long chains of monosaccharide units.
- Examples of monosaccharides are glucose, fructose, and galactose. Disaccharides include sucrose, lactose, and maltose. Starch, glycogen, and cellulose are examples of polysaccharides that provide energy storage or structural support
GLYCOLYSIS.pptx
Glycolysis is the first stage of carbohydrate catabolism where glucose is oxidized to pyruvic acid in the cytoplasm. The process was described by Embden, Meyerhof and Parnas in 1940 and is known as the Embden-Meyerhof pathway. Glycolysis can occur with or without oxygen present, producing either lactic acid or pyruvate as the end product. It is an important pathway for ATP synthesis in tissues lacking mitochondria and is used by yeast to produce alcohol and lactic acid bacteria to produce lactic acid.
Alcohol fermentation presentation
This document discusses alcohol fermentation by yeast. Yeast converts sugars like glucose, fructose, maltose and sucrose into ethanol and carbon dioxide through a process called alcoholic fermentation. Experiments showed that glucose produced the most barium carbonate precipitate, indicating it underwent the fastest fermentation. Other sugars like glycerol that can't be broken down into glucose did not produce precipitate.
Detoxification (by Liver) - Phase 1.pptx
The document discusses phase 1 of detoxification, which involves biochemical processes that render toxins less harmful so they can be excreted from the body. The major organ responsible is the liver. Toxins can be endogenous from metabolism or exogenous from diet, drugs, microbes, or occupation. Phase 1 involves oxidation, reduction, and hydrolysis reactions in the liver. Oxidation introduces hydroxyl groups and is catalyzed by cytochrome P450 enzymes, making toxins more polar and able to be excreted. Reduction and hydrolysis also convert some toxins to forms that can be more easily excreted. The overall goal is to increase water solubility of toxins to facilitate their removal from the body
Chemical conversion
1. The document discusses various chemical conversion processes for biomass energy including hydrolysis, hydrogenation, and solvolysis. Hydrolysis involves using water to break chemical bonds, hydrogenation uses hydrogen gas and a catalyst to add hydrogen atoms to molecules, and solvolysis uses a solvent instead of water.
2. Specific examples of hydrolysis covered include salt hydrolysis, acid-base hydrolysis of esters and amides, and ATP hydrolysis which releases energy. Hydrogenation is commonly used to reduce double bonds in alkenes and methods include batch and continuous-flow systems. Solvolysis uses solvents like water or alcohols in substitution reactions.
Power Point Presentation
Photosynthesis is the process by which plants synthesize carbohydrates like sugar and starch from carbon dioxide and water in the presence of chlorophyll and sunlight. It occurs in two phases - the light reaction which converts light energy to chemical energy in the chloroplast grana, and the dark reaction in the stroma which forms glucose without light. Carbon dioxide and water are converted into oxygen and glucose using energy from sunlight, with hydrogen from water and carbon from carbon dioxide combining to form glucose molecules through a series of chemical reactions. Photosynthesis is essential as it converts solar energy into chemical energy that sustains all life on Earth and oxygenates the atmosphere.
Alcoholic Fermentation Process
Alcoholic fermentation is a biological process whereby sugars are converted into cellular energy and produce ethanol and carbon dioxide as waste products. It occurs in the cytosol of yeasts and other anaerobic organisms. The process involves glycolysis producing pyruvate, which is then converted to acetaldehyde by pyruvate decarboxylase and further converted to ethanol by alcohol dehydrogenase, regenerating NAD+ needed for glycolysis to continue without oxygen present. In conclusion, alcoholic fermentation allows glycolysis to continue under anaerobic conditions by oxidizing NADH back to NAD+ through the production of ethanol and carbon dioxide from sugars like glucose.
Fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through enzyme action, typically extracting energy from carbohydrates without oxygen. It is used to preserve foods through lactic acid production and make alcoholic beverages. Key products include ethanol, lactic acid, hydrogen gas, and others. It is an ancient metabolic pathway common to bacteria and eukaryotes that takes place in anaerobic environments.
Food microbiology.pptx
Fermentation is an anaerobic process whereby organisms like yeast and bacteria convert sugars and starches into things like alcohol, lactic acid, or acetic acid, releasing energy. There are two main types of fermentation - homofermentation which produces one product and heterofermentation which produces multiple products. Vinegar production specifically involves a two-step fermentation process where first yeast converts sugars to ethanol through alcohol fermentation, then Acetobacter bacteria oxidize the ethanol to acetic acid using oxygen.
Bio 103 lecture 11_metbolism, enzymes, & respiration
It is very useful for biology student. It'll increase your knowledge. A lot pictures and content is added in the slides. Try to understand and feel the contents and materials in the slides.
Similar to Fermentation (20)
Topic 4 chapter 5 part 1 enzymes - biological catalysts
Topic 4 chapter 5 part 1 enzymes - biological catalysts
Bio 103 lecture 11_metbolism, enzymes, & respiration
Bio 103 lecture 11_metbolism, enzymes, & respiration
More from THE CREATORS ACADEMY
UV-VISIBLE SPECTROSCOPY.pptx
Uv-visible spectroscopy involves measuring how organic molecules absorb electromagnetic radiation in the UV and visible wavelength ranges. The document discusses the history, principle, instrumentation, and applications of uv-visible spectroscopy. It explains that the Beer-Lambert law describes the proportional relationship between absorbance, concentration, and path length. Common instrumentation includes single beam, double beam, and simultaneous spectrophotometers, which contain components like light sources, monochromators, and detectors. Applications include structure elucidation, quantitative analysis, and detection of functional groups and impurities. Factors affecting accuracy include instrumental, chemical, and operator variables.
XRAY DIFFRACTION (XRD).pptx
This document discusses X-ray diffraction spectroscopy. It begins by introducing X-ray techniques including X-ray absorption, diffraction, and fluorescence. Bragg's law is then explained, relating the diffraction pattern to the distance between atomic layers in a crystal. The key methods of Laue, rotating crystal, and powder diffraction are described. The powder method is useful for polycrystalline samples, producing a continuous diffraction pattern. Advantages include low cost and convenience, while disadvantages include weak interaction with lighter elements.
RAMAN SPECTROSCOPY.pdf
Raman spectroscopy is a spectroscopic technique used to observe vibration, rotational, and other low-frequency modes in a system. It involves shining a laser light source on a sample and analyzing the scattered light. Most light is elastically scattered but a small amount is inelastically scattered, providing information about molecular structure in a fingerprint that can identify molecules. Modern Raman instruments consist of a laser source, sample illumination system, and spectrometer. It is commonly used in chemistry, pharmaceuticals, geology, and other fields to identify materials and study molecular structure and interactions.
SEM & FESEM.pptx
The document provides information about scanning electron microscopes (SEMs), including:
- A brief history of the development of SEMs from the 1930s to modern commercial versions.
- An overview of the basic components and working principles of SEMs, such as using an electron beam to scan samples and detect signals to form images.
- Descriptions and diagrams of key parts like the electron gun, electromagnetic lenses, detectors, and vacuum system.
- Explanations of imaging modes and how SEMs can be used for chemical analysis of samples.
- Advantages and limitations of SEM technology.
SCANNING TUNNELING MICROSCOPY.pptx
An STM uses quantum tunneling and a very fine probe to detect electrical forces and map the surface topography of materials at the atomic level. The probe is brought within angstroms of the sample surface, and a bias voltage allows electrons to tunnel between the probe and surface. Variations in the tunneling current from irregularities in the electron shells of surface atoms are detected and converted into a 3D image with sub-nanometer resolution. The probe is moved using a piezoelectric scanner for precision positioning and maintaining a constant tunneling current through negative feedback.
Fourier Transform Infrared.pptx
The document discusses Fourier transform infrared spectroscopy (FTIR). It provides a brief history of FTIR, noting its development in the 1940s and initial applications in organic chemistry and petrochemistry. It explains that FTIR uses an interferometer to measure all infrared frequencies simultaneously, rather than individually as with dispersive instruments. The document outlines several FTIR techniques and principles, such as how the absorption of infrared radiation corresponds to molecular bonds, and describes the basic working of FTIR through interferometry and Fourier transformation to produce spectra for material identification.
ELECTROCHEMICAL IMPEDANCE SPECTROSCOPY (EIS).pptx
Electrochemical Impedance Spectroscopy (EIS) measures the impedance of a system under an alternating current at varying frequencies. Impedance is analogous to resistance in AC circuits, where the applied signal is sinusoidal rather than static. An EIS experiment applies a range of sinusoidal potential signals to a sample and measures the corresponding output currents. The impedance and phase shift between input and output are plotted versus frequency on Bode or Nyquist plots to characterize the system. EIS is used to study electrode kinetics and mass transport phenomena in electrochemical cells.
ATOMIC FORCE MICROSCOPY.ppt
Atomic force microscopy (AFM) is a type of high-resolution scanning probe microscope used to image surfaces at the nanoscale. It uses a sharp tip that is attached to a flexible cantilever to measure deflection at a scale of fractions of a nanometer. As the tip is brought near or into contact with a sample surface, forces between the tip and sample lead to deflection of the cantilever that is measured using a laser spot and photodetector. This allows creation of 3D topographic images with high resolution without the need for a vacuum or conductive samples.
GAS LASERS AND ATOMIC LASER
Three sentences:
Gas lasers were the first continuous light lasers and operate by exciting a gas with an electric discharge to produce coherent light, with common examples being helium-neon and carbon dioxide lasers. Atomic lasers operate similarly but emit matter waves by using the quantum phenomenon of Bose-Einstein condensation to produce a coherent beam of atoms from a Bose-Einstein condensate. Potential applications of atomic lasers include very high resolution atom holography for nanoscale circuit projection and improved atomic beams for clocks, atom optics, and precision measurements.
LASER ENGEENERING 2 .pdf
The Helium-Neon laser was the first continuous wave laser constructed. It uses a mixture of helium and neon gases as the active medium, with partial pressures of 1 mbar and 0.1 mbar respectively. Electron impact excitation of helium atoms leads to energy transfer via collisions to neon atoms, creating a population inversion that enables laser emission at wavelengths including 632.8 nm. Following emission, neon undergoes radiationless decay back to the ground state facilitated by the laser tube's small diameter.
LASER ENGEENERING 1 .pdf
The document summarizes the history and development of lasers from theoretical foundations laid by Planck and Einstein in the early 20th century through key innovations and applications from the 1950s onward. It describes important early work developing maser technology by Townes, Basov, Prokhorov and others in the 1950s, the first working laser built by Maiman in 1960, and expanding applications of lasers in spectroscopy, medicine, manufacturing, communications, and other fields over subsequent decades.
ORIGINLAB 2018 FOR PERSOLAL USE.pptx
This document contains contact and personal information for Abubakar Bhutta, along with details of his skills, education, and social media profiles. It also provides an introduction and overview of the capabilities of OriginLab software for data analysis, visualization, curve fitting, and graph customization. Instructions and video links are given for various analysis tasks that can be performed using Origin, such as plotting data, fitting curves, merging graphs, and calculating properties from experimental data.
END NOTE.pptx
EndNote is a reference management program that allows users to create personal reference libraries, insert citations into Word documents, and generate bibliographies. Key features include creating and backing up libraries, searching databases, manually entering references, importing PDFs to create references, organizing and editing references, finding full text files, and more. Users can sort, edit, update, and delete references as needed. Smart groups and group sets help organize the library. The document provides instructions on performing various tasks in EndNote like creating a new library, backing up a library, importing PDFs, and finding full text files for references.
VACUUM PUMPS AND ITS TYPES.pptx
Vacuum pumps are devices that remove gas molecules from an enclosed volume to create a partial vacuum. There are two main types of vacuum pumps: mechanical pumps, which use physical mechanisms like rotating pistons to compress and remove gases; and non-mechanical pumps, which absorb gases onto a cold surface or through momentum transfer without moving parts. Common vacuum pump technologies include oil rotary pumps, diffusion pumps, turbomolecular pumps, sorption pumps, ion pumps, and cryopumps. Each pump variety has its own applications and achievable pressure ranges, from rough vacuums of 10^-3 torr to ultra-high vacuums of 10^-12 torr.
COUNTERS.pptx
This document provides information about Abubakar Bhutta, including his contact information, skills, education, social media accounts, and personal profile. It lists his phone number, email, languages spoken, software skills, university and degree. He is from Sialkot, Pakistan and his social media accounts are provided.
STRING THEORY.pptx
This document provides biographical information about Abubakar Bhutta and summarizes some key concepts from string theory, including:
- String theory proposes that all particles are made up of tiny vibrating strings, and different vibration patterns correspond to different particles.
- It suggests there are 11 dimensions rather than the usual 3 spatial dimensions we observe.
- Strings can be open or closed, and open strings joining at their ends can represent interactions between particles.
- String theory aims to unify all fundamental forces and predicts a relationship between bosons and fermions called supersymmetry.
- While it aims to be a "Theory of Everything," string theory has not been fully verified experimentally and has some open questions remaining.
Magnetic Dipole Moment & Magnetic susceptibility.pptx
This document discusses magnetic dipole moments, magnetic susceptibility, and different types of magnetic materials (diamagnets, paramagnets, ferromagnets). It explains that a magnetic dipole moment is produced by electron spin and orbitals and depends on pole strength and distance. Magnetic susceptibility measures how an applied magnetic field induces magnetization in a material. Diamagnets weakly repel magnetic fields, paramagnets align with an applied field, and ferromagnets have strongly aligned magnetic domains that produce large internal fields.
FERROMAGNETIC AND ANTIFERROMAGNETIC MATERIALS.pptx
Ferromagnetic materials have three main characteristics:
1) They become spontaneously magnetized in the absence of an external magnetic field due to parallel alignment of magnetic moments.
2) They have a magnetic ordering temperature called the Curie temperature, above which they become paramagnetic.
3) They are used in many devices like transformers, electromagnets, and computer hard drives due to their magnetic properties.
Curie Law For Paramegnatization.pptx
Curie's law establishes a relationship between the magnetic susceptibility and magnetization of a paramagnetic material. It states that the magnetization of a paramagnetic material is directly proportional to an applied magnetic field and inversely proportional to temperature. The Curie law formula shows that magnetic susceptibility is equal to the Curie constant divided by the absolute temperature. Curie's law for paramagnetization applies because as temperature increases, the individual atomic magnetic moments in a material become more randomized, reducing susceptibility and magnetization.
Thermal conductivity
Thermal conductivity can be defined as the rate at which heat is transferred by conduction through a unit cross-section area of a material, when a temperature gradient exits perpendicular to the area.
More from THE CREATORS ACADEMY (20)
Magnetic Dipole Moment & Magnetic susceptibility.pptx
Magnetic Dipole Moment & Magnetic susceptibility.pptx
FERROMAGNETIC AND ANTIFERROMAGNETIC MATERIALS.pptx
FERROMAGNETIC AND ANTIFERROMAGNETIC MATERIALS.pptx
Recently uploaded
clinical examination of hip joint (1).pdf
described clinical examination all orthopeadic conditions .
Traditional Musical Instruments of Arunachal Pradesh and Uttar Pradesh - RAYH...
Traditional Musical Instruments of Arunachal Pradesh and Uttar Pradesh
Walmart Business+ and Spark Good for Nonprofits.pdf
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
BBR 2024 Summer Sessions Interview Training
Qualitative research interview training by Professor Katrina Pritchard and Dr Helen Williams
What is Digital Literacy? A guest blog from Andy McLaughlin, University of Ab...
What is Digital Literacy? A guest blog from Andy McLaughlin, University of Aberdeen
How to deliver Powerpoint Presentations.pptx
"How to make and deliver dynamic presentations by making it more interactive to captivate your audience attention"
How to Setup Warehouse & Location in Odoo 17 Inventory
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
PCOS corelations and management through Ayurveda.
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
How to Create a More Engaging and Human Online Learning Experience
How to Create a More Engaging and Human Online Learning Experience Wahiba Chair Training & Consulting
Wahiba Chair's Talk at the 2024 Learning Ideas Conference. South African Journal of Science: Writing with integrity workshop (2024)
South African Journal of Science: Writing with integrity workshop (2024)Academy of Science of South Africa
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.Your Skill Boost Masterclass: Strategies for Effective Upskilling
Your Skill Boost Masterclass: Strategies for Effective UpskillingExcellence Foundation for South Sudan
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.Main Java[All of the Base Concepts}.docx
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptx
Iván Bornacelly, Policy Analyst at the OECD Centre for Skills, OECD, presents at the webinar 'Tackling job market gaps with a skills-first approach' on 12 June 2024
বাংলাদেশ অর্থনৈতিক সমীক্ষা (Economic Review) ২০২৪ UJS App.pdf
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
Recently uploaded (20)
Traditional Musical Instruments of Arunachal Pradesh and Uttar Pradesh - RAYH...
Traditional Musical Instruments of Arunachal Pradesh and Uttar Pradesh - RAYH...
Walmart Business+ and Spark Good for Nonprofits.pdf
Walmart Business+ and Spark Good for Nonprofits.pdf
What is Digital Literacy? A guest blog from Andy McLaughlin, University of Ab...
What is Digital Literacy? A guest blog from Andy McLaughlin, University of Ab...
How to Setup Warehouse & Location in Odoo 17 Inventory
How to Setup Warehouse & Location in Odoo 17 Inventory
spot a liar (Haiqa 146).pptx Technical writhing and presentation skills
spot a liar (Haiqa 146).pptx Technical writhing and presentation skills
NEWSPAPERS - QUESTION 1 - REVISION POWERPOINT.pptx
NEWSPAPERS - QUESTION 1 - REVISION POWERPOINT.pptx
How to Create a More Engaging and Human Online Learning Experience
How to Create a More Engaging and Human Online Learning Experience
South African Journal of Science: Writing with integrity workshop (2024)
South African Journal of Science: Writing with integrity workshop (2024)
Digital Artefact 1 - Tiny Home Environmental Design
Digital Artefact 1 - Tiny Home Environmental Design
Your Skill Boost Masterclass: Strategies for Effective Upskilling
Your Skill Boost Masterclass: Strategies for Effective Upskilling
Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptx
Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptx
বাংলাদেশ অর্থনৈতিক সমীক্ষা (Economic Review) ২০২৪ UJS App.pdf
বাংলাদেশ অর্থনৈতিক সমীক্ষা (Economic Review) ২০২৪ UJS App.pdf
Fermentation
- 1. Fermentation
- 2. Fermentation Fermentation is a metabolic process in which an organism converts a carbohydrate, such as starch or a sugar, into an alcohol or an acid. For example, yeast performs fermentation to obtain energy by converting sugar into alcohol. Bacteria perform fermentation, converting carbohydrates into lactic acid.
- 3. Aerobic Fermentation • Aerobic fermentation is a metabolic process by which cells metabolize sugars via fermentation in the presence of oxygen and occurs through the repression of normal respiratory metabolism • Glucose is completely broke down into CO2 +O2
- 5. Anaerobic Fermentation • Anaerobic fermentation occurs in the fermentation vessel once the oxygen is discharged and replaced with N2, CO2, or another by-product of the fermentation process.
- 8. Difference