Vinegar Production
•Download as PPTX, PDF•
2 likes•858 views
Vinegar is produced through the fermentation of ethanol by acetic acid bacteria, yielding acetic acid. There are three main methods of production: (1) the Orleans method using wooden barrels, (2) submerged fermentation in large steel tanks with air bubbling, and (3) the generator method dripping alcohol through wood shavings with air blown through. The production process involves refining raw vinegar to remove bacteria, filtration, pasteurization, bottling, and concentration to increase the acetic acid content.
Report
Share
Report
Share
Recommended
Cheese production
Cheese production involves several key steps:
1) Curdling of milk through the addition of starter cultures or rennet, which causes casein to coagulate and separate from whey.
2) Draining the curd to remove moisture and separate whey.
3) Salting the curd, which acts as a preservative and controls moisture.
4) Ripening the curd through bacterial or mold cultures, during which flavor and texture develop.
Different cheeses are produced by varying the cultures, temperatures, and other conditions during the production process.
Industrial Preparation of Yogurt
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
Fermented milk 1
This document discusses the manufacturing and analysis of various fermented milk products. It begins with a brief history of fermentation research and outlines the fermentation process. Key fermented milks are then described - including yogurt, dahi, kefir, kumiss, and others. For each product, the typical microorganisms involved, chemical composition, and manufacturing process are summarized. The document provides an overview of the major fermented dairy products and their production.
Wine production and its applications
This presentation will cover mainly wine production and its Applications, This presentation is given by Miss Khunsha Fatima.
For video you can visit the Link Below:
https://www.youtube.com/watch?v=ochm4xr5zEI&t=159s
Production of beer
The document summarizes the process of beer production. Malt is made from soaked and sprouted grains like barley. Mashing involves mixing malt with water and adjuncts like rice and corn starch. This allows enzymatic degradation of starch to sugars. The liquid produced is wort, which is separated and then fermented with yeast along with hops for flavor. Fermentation yields alcohol and carbon dioxide. The final beer is pasteurized, carbonated, and aged to improve flavor before consumption.
Yoghurt fermentation
Yogurt is made by fermenting milk with bacterial cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. The milk is pasteurized, inoculated with the cultures, held to ferment and thicken, and cooled before optional flavors or fruits are added. During fermentation, the cultures convert milk sugars into lactic acid, which coagulates the milk proteins to produce the yogurt's texture while the acidity prevents spoilage.
Kefir – an alternative fermented mlik
This document discusses kefir, a fermented dairy beverage produced by inoculating milk with kefir grains. Kefir grains contain various lactic acid bacteria and yeasts that ferment the milk sugars to produce kefir's characteristic sour taste, slightly alcoholic and yeasty flavor. Kefir provides probiotics and nutrients like protein, calcium and B vitamins. It is prepared by mixing pasteurized milk with kefir grains, incubating to ferment, then separating the grains to produce a drinkable consistency high in beneficial microbes and nutrients. Kefir grains can be preserved through drying or refrigeration and reused to make repeated batches of the probiotic fermented milk beverage.
Production of cheese
Types of cheese, microbes used in cheese production, enzymatic reactions involved and overall industrial production of cheese.
Recommended
Cheese production
Cheese production involves several key steps:
1) Curdling of milk through the addition of starter cultures or rennet, which causes casein to coagulate and separate from whey.
2) Draining the curd to remove moisture and separate whey.
3) Salting the curd, which acts as a preservative and controls moisture.
4) Ripening the curd through bacterial or mold cultures, during which flavor and texture develop.
Different cheeses are produced by varying the cultures, temperatures, and other conditions during the production process.
Industrial Preparation of Yogurt
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
Fermented milk 1
This document discusses the manufacturing and analysis of various fermented milk products. It begins with a brief history of fermentation research and outlines the fermentation process. Key fermented milks are then described - including yogurt, dahi, kefir, kumiss, and others. For each product, the typical microorganisms involved, chemical composition, and manufacturing process are summarized. The document provides an overview of the major fermented dairy products and their production.
Wine production and its applications
This presentation will cover mainly wine production and its Applications, This presentation is given by Miss Khunsha Fatima.
For video you can visit the Link Below:
https://www.youtube.com/watch?v=ochm4xr5zEI&t=159s
Production of beer
The document summarizes the process of beer production. Malt is made from soaked and sprouted grains like barley. Mashing involves mixing malt with water and adjuncts like rice and corn starch. This allows enzymatic degradation of starch to sugars. The liquid produced is wort, which is separated and then fermented with yeast along with hops for flavor. Fermentation yields alcohol and carbon dioxide. The final beer is pasteurized, carbonated, and aged to improve flavor before consumption.
Yoghurt fermentation
Yogurt is made by fermenting milk with bacterial cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. The milk is pasteurized, inoculated with the cultures, held to ferment and thicken, and cooled before optional flavors or fruits are added. During fermentation, the cultures convert milk sugars into lactic acid, which coagulates the milk proteins to produce the yogurt's texture while the acidity prevents spoilage.
Kefir – an alternative fermented mlik
This document discusses kefir, a fermented dairy beverage produced by inoculating milk with kefir grains. Kefir grains contain various lactic acid bacteria and yeasts that ferment the milk sugars to produce kefir's characteristic sour taste, slightly alcoholic and yeasty flavor. Kefir provides probiotics and nutrients like protein, calcium and B vitamins. It is prepared by mixing pasteurized milk with kefir grains, incubating to ferment, then separating the grains to produce a drinkable consistency high in beneficial microbes and nutrients. Kefir grains can be preserved through drying or refrigeration and reused to make repeated batches of the probiotic fermented milk beverage.
Production of cheese
Types of cheese, microbes used in cheese production, enzymatic reactions involved and overall industrial production of cheese.
Fermented food products
This document discusses several types of fermented Asian foods including soy sauce, miso, sufu, natto, and idli. It describes the key ingredients and fermentation processes for each food. Soy sauce is produced from fermented soybeans, wheat, and saltwater using molds and bacteria. Miso is made from fermented soybeans with rice or barley and varies in taste depending on ingredients and fermentation time. Sufu involves drying and air fermenting tofu cubes with molds. Natto is made by fermenting soybeans with Bacillus subtilis. Idli involves the bacterial fermentation of rice and black gram dhal batter.
Beer &wine production
Beer is an alcoholic beverage made by fermenting grains like barley with hops and yeast. The key ingredients are barley, hops, yeast, and water. There are two main types - top fermented beer made with Saccharomyces cervisiae yeast and bottom fermented beer made with Saccharomyces carlsbergences yeast. Wine is an alcoholic beverage made by fermenting fruit juice, most commonly grape juice. The major steps in the production of beer and wine are preparation of ingredients, fermentation, aging or storage, and packaging. Microbial contamination and temperature fluctuations can affect the quality of beer and wine.
Fermented milk products
This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It provides details on the production processes and microorganisms involved in each product. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus. Cultured buttermilk is the fluid remaining after sour cream or ripened cream is churned into butter. Acidophilus milk contains Lactobacillus acidophilus for potential health benefits. Kefir uses "kefir grains" containing various bacteria and yeasts to ferment milk
Fermented foods
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
Dairy fermented products
Dairy products like cheese, yogurt, kefir and acidophilus milk are produced through fermentation.
Cheese is made through lactic acid fermentation of milk using starter cultures like Lactococcus lactis. Yogurt is produced using Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus. Kefir uses Lactococcus lactis, Lactobacillus delbrueckii subspecies bulgaricus and yeasts. Acidophilus milk production involves Lactobacillus acidophilus.
These fermented dairy products can deliver health benefits like aiding digestion, lowering cholesterol and potentially reducing cancer risks due to the probiotic
Microbiology of idly
This document discusses the microbiology of idly, a popular South Indian breakfast food. It begins by introducing idly and its variations. The key microorganisms involved in idly fermentation are lactic acid bacteria like Leuconostoc mesenteroidies and yeasts like Saccharomyces cerevisiae. These microbes lower the pH and increase volume during fermentation. Biochemical changes increase nutrients like proteins, amino acids, and vitamins. Finally, the document discusses methods to improve the shelf life of idly batter and cooked idly.
Fermented sausages .pptx
Fermented sausages are meat products made from comminuted meat and fat mixed with salt, curing agents, sugar and spices. They are produced through fermentation and are classified based on moisture content and pH. Semidry fermented sausages have a pH between 4.7-5.4 and moisture over 35%, while dry fermented sausages have a pH between 5.2-5.8 and moisture under 30%. Production involves mixing ingredients, filling casings, fermenting with starter cultures like Lactobacillus sakei, and sometimes smoking. Intrinsic factors like pH, meat type and fat content as well as extrinsic factors like temperature affect microbial growth during fermentation.
Microorganisms in food
This document discusses microorganisms that are found in food, including their roles and importance. It describes the morphology and structure of four main types of microorganisms: molds, yeasts, bacteria, and viruses. Molds are multicellular and filamentous while yeasts are unicellular and can bud. Bacteria exist in different shapes and some are motile. Viruses are non-cellular and infect bacteria. The microorganisms can have desirable roles in food production or cause food spoilage and diseases. Understanding their characteristics is important for controlling undesirable microbes.
Industrial Production of cheese
Cheese is made through a multi-step production process. Milk is standardized, pasteurized, cooled, and inoculated with starter bacteria. Rennet is added to coagulate the milk into a curd. The curd is cut, heated, drained, pressed, salted, and aged. The aging process can take months to years depending on the cheese variety. Finally, cheese is packaged for distribution.
Vinegar production ppt
This document discusses the industrial production of vinegar (acetic acid). Vinegar is produced through a two-step fermentation process - alcoholic fermentation followed by acetous or acetic acid fermentation. There are three main methods of vinegar production - Orleans process (slow process), Fringe process (quick process), and submerged fermentation process. The Fringe process uses fringe generators that are packed with wood shavings to provide a large surface area for bacterial film growth, allowing ethanol to be rapidly oxidized to acetic acid within 1-2 weeks. The generated vinegar is then aged, clarified, bottled and pasteurized for consumption.
Fermented Vegetables
The document discusses several types of fermented vegetables including sauerkraut, kimchi, olives, and pickles. It describes the key ingredients and processes used to ferment each vegetable. Sauerkraut is made from fermented cabbage using a process of shredding, salting, and fermenting the cabbage for several weeks. Kimchi also uses fermented cabbage but includes additional spices and a shorter fermentation time. Olives undergo a lye treatment before being fermented in brine for 6-8 months. Pickles are made by fermenting cucumbers in a brine solution for several weeks. The dominant microorganisms in each fermentation process are various species of lactic
Food and fermented products
The document discusses various fermented food products and the microbes involved in their production. It describes how bread and idli are produced through fermentation using microbes like Saccharomyces cerevisiae and Lactobacillus mesenteroides. It also discusses various cheeses like cheddar and their microbes such as Lactococcus lactis. Other fermented products mentioned include yogurt, kefir and acidophilus milk along with their associated health benefits and microbes.
Kefir & Kumis
Fermented alcoholic milk beverages kefir and kumis.
Grain of goodness and high on health. Traditional acidulous alcoholic fuzzy drink.
Beer types, production &spoilage
This document discusses the types, production process, and potential spoilage of beer. It begins by introducing beer as the world's oldest and most widely consumed alcoholic beverage, made through fermentation of cereal grains. The main types of beer are ales and lagers. The production process involves malting, mashing, boiling, fermentation, aging, and packaging. Spoilage can occur through bacteria or wild yeasts growing in the beer during production or storage.
Beverages :- Wine, Beer & Ethanol
A drink is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice and soft drinks.
Fermented foods ppt
Fermentation is used to preserve foods like pickles, sauerkraut, bread, vinegar and idli. The process involves lactic acid bacteria like Lactobacillus and Leuconostoc which convert sugars into lactic acid, lowering the pH and preventing spoilage. For pickles, cucumbers are placed in brine and the acidity produced during fermentation preserves them. Sauerkraut is made by a similar fermentation of cabbage. Yeast is used in bread making to produce carbon dioxide which leavens the dough. Vinegar is produced through further fermentation of ethanol by acetic acid bacteria. Idli batter involves fermenting rice and black lentils before steaming the c
Fermented dairy foods
This document provides information on various fermented dairy products including cheese, yogurt, shrikhand, paneer, and sweet curd. It discusses the manufacturing process and health benefits of each product. For cheese, it describes the four main stages of production as acidification, coagulation, separation of curd and whey, and ripening. It also categorizes cheeses based on coagulation type and ripening method. The document provides details on the chemical composition and production process for other dairy items like yogurt, shrikhand, paneer, and sweet curd. Overall, it serves as an informative guide to several common Indian fermented dairy foods.
Cheese production
This document provides information on the production of cheese. It begins with the etymology of the word "cheese" and then lists some of the oldest cheeses. The rest of the document details the cheese making process, including introducing starter cultures and rennet to milk to cause coagulation. It describes techniques like salting, pressing, and aging the curd. Various types of cheeses are mentioned. Additives that can be used in cheese making like calcium chloride are also outlined.
Starter culture
A starter culture is a culture of bacteria used to control the fermentation of milk. It is desirable because the natural microflora in milk can be unpredictable and inconsistent. A starter culture provides a controlled and predictable fermentation. There are different types of starter cultures defined by factors like the bacteria used, temperature optimum, physical form, and whether they contain single or multiple bacterial species. Proper preparation and maintenance of the starter culture is important to ensure it performs as intended in fermenting milk.
fermented food products
Fermented foods provide various health benefits. A seminar discussed the classification and production of various fermented foods like bread, idli, kimchi, sauerkraut, and natto. Fermentation increases the bioavailability of nutrients in foods and produces beneficial probiotics. It was concluded that fermented foods can improve digestive health and provide antioxidants, vitamins, minerals, and fiber.
1 rich fermented coconut palm sap products
This document discusses several types of fermented products from the Philippines including nata de coco, vinegar, tuba, and lambanog. It provides details on the microorganisms involved in fermentation for each product and describes the production processes. Specifically for vinegar, it outlines the chemical process, methods of production including Orleans and submerged fermentation, common types of vinegar from different substrates, and notes on quality control during fermentation.
Vinegar
Vinegar is derived from the French word for "sour wine" and contains about 5% acetic acid. It is produced through a process of alcoholic and acetic fermentation of substances containing sugar or starch. The document discusses the production of various types of vinegar including brewed, fruit, potato, malt, spiced, honey, and spirit vinegars. It describes the two-step fermentation process involving alcoholic fermentation by yeast to produce alcohol, followed by acetic fermentation by acetic acid bacteria to convert the alcohol into acetic acid and produce vinegar. Common uses of vinegar include for cooking, cleaning, and some medical purposes. Problems in vinegar production can arise from wine, lactic acid bacteria,
More Related Content
What's hot
Fermented food products
This document discusses several types of fermented Asian foods including soy sauce, miso, sufu, natto, and idli. It describes the key ingredients and fermentation processes for each food. Soy sauce is produced from fermented soybeans, wheat, and saltwater using molds and bacteria. Miso is made from fermented soybeans with rice or barley and varies in taste depending on ingredients and fermentation time. Sufu involves drying and air fermenting tofu cubes with molds. Natto is made by fermenting soybeans with Bacillus subtilis. Idli involves the bacterial fermentation of rice and black gram dhal batter.
Beer &wine production
Beer is an alcoholic beverage made by fermenting grains like barley with hops and yeast. The key ingredients are barley, hops, yeast, and water. There are two main types - top fermented beer made with Saccharomyces cervisiae yeast and bottom fermented beer made with Saccharomyces carlsbergences yeast. Wine is an alcoholic beverage made by fermenting fruit juice, most commonly grape juice. The major steps in the production of beer and wine are preparation of ingredients, fermentation, aging or storage, and packaging. Microbial contamination and temperature fluctuations can affect the quality of beer and wine.
Fermented milk products
This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It provides details on the production processes and microorganisms involved in each product. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus. Cultured buttermilk is the fluid remaining after sour cream or ripened cream is churned into butter. Acidophilus milk contains Lactobacillus acidophilus for potential health benefits. Kefir uses "kefir grains" containing various bacteria and yeasts to ferment milk
Fermented foods
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
Dairy fermented products
Dairy products like cheese, yogurt, kefir and acidophilus milk are produced through fermentation.
Cheese is made through lactic acid fermentation of milk using starter cultures like Lactococcus lactis. Yogurt is produced using Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus. Kefir uses Lactococcus lactis, Lactobacillus delbrueckii subspecies bulgaricus and yeasts. Acidophilus milk production involves Lactobacillus acidophilus.
These fermented dairy products can deliver health benefits like aiding digestion, lowering cholesterol and potentially reducing cancer risks due to the probiotic
Microbiology of idly
This document discusses the microbiology of idly, a popular South Indian breakfast food. It begins by introducing idly and its variations. The key microorganisms involved in idly fermentation are lactic acid bacteria like Leuconostoc mesenteroidies and yeasts like Saccharomyces cerevisiae. These microbes lower the pH and increase volume during fermentation. Biochemical changes increase nutrients like proteins, amino acids, and vitamins. Finally, the document discusses methods to improve the shelf life of idly batter and cooked idly.
Fermented sausages .pptx
Fermented sausages are meat products made from comminuted meat and fat mixed with salt, curing agents, sugar and spices. They are produced through fermentation and are classified based on moisture content and pH. Semidry fermented sausages have a pH between 4.7-5.4 and moisture over 35%, while dry fermented sausages have a pH between 5.2-5.8 and moisture under 30%. Production involves mixing ingredients, filling casings, fermenting with starter cultures like Lactobacillus sakei, and sometimes smoking. Intrinsic factors like pH, meat type and fat content as well as extrinsic factors like temperature affect microbial growth during fermentation.
Microorganisms in food
This document discusses microorganisms that are found in food, including their roles and importance. It describes the morphology and structure of four main types of microorganisms: molds, yeasts, bacteria, and viruses. Molds are multicellular and filamentous while yeasts are unicellular and can bud. Bacteria exist in different shapes and some are motile. Viruses are non-cellular and infect bacteria. The microorganisms can have desirable roles in food production or cause food spoilage and diseases. Understanding their characteristics is important for controlling undesirable microbes.
Industrial Production of cheese
Cheese is made through a multi-step production process. Milk is standardized, pasteurized, cooled, and inoculated with starter bacteria. Rennet is added to coagulate the milk into a curd. The curd is cut, heated, drained, pressed, salted, and aged. The aging process can take months to years depending on the cheese variety. Finally, cheese is packaged for distribution.
Vinegar production ppt
This document discusses the industrial production of vinegar (acetic acid). Vinegar is produced through a two-step fermentation process - alcoholic fermentation followed by acetous or acetic acid fermentation. There are three main methods of vinegar production - Orleans process (slow process), Fringe process (quick process), and submerged fermentation process. The Fringe process uses fringe generators that are packed with wood shavings to provide a large surface area for bacterial film growth, allowing ethanol to be rapidly oxidized to acetic acid within 1-2 weeks. The generated vinegar is then aged, clarified, bottled and pasteurized for consumption.
Fermented Vegetables
The document discusses several types of fermented vegetables including sauerkraut, kimchi, olives, and pickles. It describes the key ingredients and processes used to ferment each vegetable. Sauerkraut is made from fermented cabbage using a process of shredding, salting, and fermenting the cabbage for several weeks. Kimchi also uses fermented cabbage but includes additional spices and a shorter fermentation time. Olives undergo a lye treatment before being fermented in brine for 6-8 months. Pickles are made by fermenting cucumbers in a brine solution for several weeks. The dominant microorganisms in each fermentation process are various species of lactic
Food and fermented products
The document discusses various fermented food products and the microbes involved in their production. It describes how bread and idli are produced through fermentation using microbes like Saccharomyces cerevisiae and Lactobacillus mesenteroides. It also discusses various cheeses like cheddar and their microbes such as Lactococcus lactis. Other fermented products mentioned include yogurt, kefir and acidophilus milk along with their associated health benefits and microbes.
Kefir & Kumis
Fermented alcoholic milk beverages kefir and kumis.
Grain of goodness and high on health. Traditional acidulous alcoholic fuzzy drink.
Beer types, production &spoilage
This document discusses the types, production process, and potential spoilage of beer. It begins by introducing beer as the world's oldest and most widely consumed alcoholic beverage, made through fermentation of cereal grains. The main types of beer are ales and lagers. The production process involves malting, mashing, boiling, fermentation, aging, and packaging. Spoilage can occur through bacteria or wild yeasts growing in the beer during production or storage.
Beverages :- Wine, Beer & Ethanol
A drink is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice and soft drinks.
Fermented foods ppt
Fermentation is used to preserve foods like pickles, sauerkraut, bread, vinegar and idli. The process involves lactic acid bacteria like Lactobacillus and Leuconostoc which convert sugars into lactic acid, lowering the pH and preventing spoilage. For pickles, cucumbers are placed in brine and the acidity produced during fermentation preserves them. Sauerkraut is made by a similar fermentation of cabbage. Yeast is used in bread making to produce carbon dioxide which leavens the dough. Vinegar is produced through further fermentation of ethanol by acetic acid bacteria. Idli batter involves fermenting rice and black lentils before steaming the c
Fermented dairy foods
This document provides information on various fermented dairy products including cheese, yogurt, shrikhand, paneer, and sweet curd. It discusses the manufacturing process and health benefits of each product. For cheese, it describes the four main stages of production as acidification, coagulation, separation of curd and whey, and ripening. It also categorizes cheeses based on coagulation type and ripening method. The document provides details on the chemical composition and production process for other dairy items like yogurt, shrikhand, paneer, and sweet curd. Overall, it serves as an informative guide to several common Indian fermented dairy foods.
Cheese production
This document provides information on the production of cheese. It begins with the etymology of the word "cheese" and then lists some of the oldest cheeses. The rest of the document details the cheese making process, including introducing starter cultures and rennet to milk to cause coagulation. It describes techniques like salting, pressing, and aging the curd. Various types of cheeses are mentioned. Additives that can be used in cheese making like calcium chloride are also outlined.
Starter culture
A starter culture is a culture of bacteria used to control the fermentation of milk. It is desirable because the natural microflora in milk can be unpredictable and inconsistent. A starter culture provides a controlled and predictable fermentation. There are different types of starter cultures defined by factors like the bacteria used, temperature optimum, physical form, and whether they contain single or multiple bacterial species. Proper preparation and maintenance of the starter culture is important to ensure it performs as intended in fermenting milk.
fermented food products
Fermented foods provide various health benefits. A seminar discussed the classification and production of various fermented foods like bread, idli, kimchi, sauerkraut, and natto. Fermentation increases the bioavailability of nutrients in foods and produces beneficial probiotics. It was concluded that fermented foods can improve digestive health and provide antioxidants, vitamins, minerals, and fiber.
What's hot (20)
Similar to Vinegar Production
1 rich fermented coconut palm sap products
This document discusses several types of fermented products from the Philippines including nata de coco, vinegar, tuba, and lambanog. It provides details on the microorganisms involved in fermentation for each product and describes the production processes. Specifically for vinegar, it outlines the chemical process, methods of production including Orleans and submerged fermentation, common types of vinegar from different substrates, and notes on quality control during fermentation.
Vinegar
Vinegar is derived from the French word for "sour wine" and contains about 5% acetic acid. It is produced through a process of alcoholic and acetic fermentation of substances containing sugar or starch. The document discusses the production of various types of vinegar including brewed, fruit, potato, malt, spiced, honey, and spirit vinegars. It describes the two-step fermentation process involving alcoholic fermentation by yeast to produce alcohol, followed by acetic fermentation by acetic acid bacteria to convert the alcohol into acetic acid and produce vinegar. Common uses of vinegar include for cooking, cleaning, and some medical purposes. Problems in vinegar production can arise from wine, lactic acid bacteria,
organic acid ( vinegar).pptx
This document discusses the production of vinegar through fermentation. It begins with definitions of vinegar and discusses its history. The major types of vinegar and the microorganisms involved in acetic acid fermentation, Acetobacter, are outlined. The document then describes the industrial production process which involves ethanol fermentation followed by acetic acid fermentation through oxygenation. Key factors like temperature, oxygen supply, and storage methods that influence fermentation are summarized.
Production of Vinegar.pptxVVXZXCVCXCVBJGF
Vinegar is produced through a two-step fermentation process. In the first step, yeast converts sugar into ethanol. In the second step, acetic acid bacteria oxidizes the ethanol into acetic acid, which gives vinegar its sour taste. There are various methods used for vinegar production, from traditional wooden barrel methods to modern submerged tank fermentation. Vinegar has many uses in food, cleaning products, and other industries due to its antimicrobial properties which help preserve and extend the shelf life of foods.
Fermentation of vineger
To learn and contribute in the professionally challenging environment in a manner that certainly benefits for man kind and enhances my skills.
Vodka Production
Vodka is produced through fermenting and distilling grains or vegetables to extract alcohol, which is then purified and diluted with water. The production process involves mashing the raw materials to convert starches to sugars, sterilizing and inoculating the mash with yeast to facilitate fermentation, distilling the resulting liquid to separate alcohol from other compounds, and bottling the diluted alcohol. Modern technologies have automated many steps but the basic process remains the same.
Fermentation Technology "Vinegar Production"
This pdf is about the Fermentation Technology "Vinegar Production".
For more details visit on YouTube; @SELF-EXPLANATORY; https://www.youtube.com/channel/UCAiarMZDNhe1A3Rnpr_WkzA/videos
Thanks...!
Processing and preservation of Beverages with videos
This document provides an overview of the processing and preservation methods for various beverages, including carbonated drinks, beer, wine, coffee, and tea. It discusses the major ingredients used in each beverage and describes the key production steps. For carbonated drinks, the major ingredients are water, sweeteners, flavorings, acids, coloring, carbon dioxide, and preservatives. Beer production involves mashing, lautering, boiling, fermentation, filtration, and packaging. Wine production includes harvesting grapes, crushing/pressing, fermentation, clarification, aging, and bottling. Coffee processing develops flavor in beans through harvesting, processing, roasting, and brewing methods like freeze drying and spray drying to produce
Vinegar Making
How is Vinegar made?Bacteria used and biochemical composition. Potential uses.
Types and process of making Vinegar .
Pros and Cons
Beer production
The document outlines the process of beer production, beginning with malting barley to release starch. The starch is mashed with water to produce wort, which is boiled with hops added for bitterness, aroma, and sterilization. The wort is fermented with yeast to produce alcohol, then stored, filtered, carbonated and packaged for distribution. Key steps include malting, mashing, lautering, wort boiling, fermentation, storage, filtration and filling. Hops provide bitterness from alpha acids and aroma from essential oils added at different boil stages.
Fermented-and-unfermented-beverages.pdf
Fermented beverages such as wine, cider, and champagne are produced through the alcoholic fermentation of fruits and grains by yeast. They provide health benefits by supporting digestive health and containing probiotics. Examples have been produced for thousands of years from grapes, apples, and other fruits rich in natural sugars and acids suitable for fermentation. Unfermented beverages like fruit juices are extracted from fruits, clarified to remove pulp, and preserved through pasteurization, refrigeration, or addition of preservatives to prevent alcoholic fermentation. Common products include juices, squashes, cordials, and syrups produced through processes like extraction, clarification, preservation, and bottling.
Overview of acetic acid fermentation.
Acetic acid, also known as ethanoic acid, is the principal constituent of vinegar. It can be produced through aerobic or anaerobic fermentation processes. Aerobic fermentation is a two-step process where yeast first produces alcohol from sugars, then acetic acid bacteria oxidizes the ethanol into acetic acid. Anaerobic fermentation directly converts sugars into acetic acid without an intermediate ethanol step using bacteria like Clostridium. Industrially, acetic acid is most commonly produced via submerged fermentation using acetic acid bacteria in large steel tanks, though surface and continuous fermentation are also used.
Wine production (k.s)
Wine production involves several key steps: harvesting grapes, crushing and pressing them to extract juice, fermenting the juice into wine using yeast, clarifying the wine by removing solid particles, aging the wine in wooden barrels or tanks, and bottling the finished product. The average alcohol content of wine is about 12% but can range from 5-23% depending on the grape variety and winemaker. Wine has various health benefits including supporting longevity, heart health, preventing Alzheimer's and depression, and strengthening bones.
Wine production
Wine production involves several key steps:
1. Grapes are harvested when sugar levels are high enough for fermentation.
2. The grapes are crushed and pressed to extract juice, called must.
3. Yeast ferments the must into wine through alcoholic fermentation.
4. The new wine is clarified by removing solids, stabilized, and aged in barrels or tanks.
5. Finally, wine is bottled, sometimes with additional sulfites for preservation.
Production of WINE.pptx
Wine is produced through the fermentation of grapes or other fruits. The key steps are harvesting, crushing, fermentation, clarification, and aging/bottling. Grapes are harvested and crushed, releasing juice. Yeast is added to start alcoholic fermentation, converting sugar to alcohol. For red wine, skins are left in contact to extract color and tannins. The wine is then clarified, filtered, aged, and bottled. Winemaking requires balancing science and art to control factors like temperature, yeasts, extraction, and aging.
Ethanol
This document discusses the fermentative production of ethanol. It covers the history of ethanol production, various raw materials that can be used including saccharine, starchy and cellulosic materials. It describes the different generations of bioethanol production and pretreatment methods for different raw materials. Key aspects of the fermentation process using yeast are covered including strain selection, fermentation kinetics, process, and nutrient requirements. Recovery and purification of ethanol as well as byproduct management are also mentioned.
Role of fungi in industry
Fungi play an important role in several industries such as food, brewing, and pharmaceuticals. In the food industry, fungi are used to produce various products like bread, cheese, soy sauce, miso, and tempeh. In brewing, yeast carries out fermentation of sugars into alcohol to produce beverages like wine, beer, and spirits. In pharmaceuticals, fungi produce important antibiotics like penicillin from Penicillium fungi and streptomycin from Streptomyces bacteria. Fungi are also a source of medicines to treat fungal infections and lower cholesterol levels.
Beer
This document provides information on the process of beer production, including definitions, history, raw materials used, steps such as malting, mashing, fermentation and filtration. It describes the key components of beer like barley, hops, water and yeast. It also discusses the differences between top-fermenting and bottom-fermenting beers, and notes that dietetic beers contain low carbohydrates and protein.
PRODUCTION TECHNOLOGY of whiskey 12.pptx
PRODUCTION TECHNOLOGY OF WHISKEY: Distilled Beverages
All potable alcoholic liquors obtained by the process of distillation,(such as whiskey, brandy, rum and gin) but excludes fermented and malt liquors, such as wine and beer.
All alcoholic drinks are fermented, but distilled beverages go through additional processing to purify the product.
Distilled beverages are basically the same in the begining. Plant material with sugars gets fermented by yeast. Then the distillation begins.
Whiskey is generally defined as a group of alcoholic beverages that are distilled from fermented grain mash. The grain mash is subjected to aging in wooden tubs known as casks usually made of oak barrels before bottling.
Whiskey is normally made by distillation of a fermented aqueous infusion of malted barley and other cereals like rye, wheat and maize. Whiskey is a strictly regulated spirit worldwide with many classes and types are the fermentation of grains, distillation and aging in wooden barrels.
Whiskey is classified as a spirit made from cereal starch, the manufacture of which involves hydrolytic breakdown of the starch into fermentable sugars, followed by fermentation, distillation and maturation.
The whiskey fermentation is carried out with a known strain of S.cerevisiae. This yeast is available in dry and wet form from commercial producers of yeast.
HISTORY OF WHISKEY: The term whiskey is derived from the Gaelic word for Water and is called uisge- beatha in Scotland that means “water of life”.
The exact origin of whiskey is not known, but the method of whiskey production was known to the people of Scotland, Irish, Coruish and Welsh since 800 BC.
The Arabic chemists developed the method of distillation and made the first real distilled beverage known as alembic. The distillation was practiced by achemists in Europe and this art of distillation became known to many 13 and 14 centuries.
The first written record of whiskey comes from 1405 BC in Ireland , where it was distilled by the monks.
Raw Materials: Barley
Yeast
Water
Peat
Cask
MALTING Steeping
Germination
Kilning
Cooking and Cooling
Milling
Mashing
Fermentation
Distillation
Continuous column system
Batch or pot still system
Maturation
Blending
Bottling
Various types of whiskey : Depending on the variation in grain, production conditions and locations, a number of types or brands of whiskies exists in the alcoholic beverage market.
Smoky scotch whiskey
Malt whiskey
Grain whiskey
Irish whiskey
Rye whiskey
Corn whiskey
Bourbon whiskey
Canadian whiskey
Light whiskey
Blended whiskey
Industrial biotechnology
The beverage industry consists of two major categories - non-alcoholic and alcoholic. The non-alcoholic category includes soft drinks, fruit juices, coffee, and tea. The alcoholic category includes distilled spirits, wine, and brewing. Although many beverages have existed for thousands of years, the modern industry has developed over the past few centuries. The industry is highly fragmented with many manufacturers and processes, though soft drinks are more concentrated. Ongoing consolidation since the 1970s is decreasing fragmentation.
Similar to Vinegar Production (20)
Processing and preservation of Beverages with videos
Processing and preservation of Beverages with videos
More from Punjabi university
Food regulations
The document provides information on various food regulatory organizations around the world:
- It discusses key Indian acts and organizations that regulate food including the Food Safety and Standards Act 2006, AGMARK, and FSSAI.
- The Food and Agriculture Organization (FAO) is introduced as the UN agency working to defeat hunger internationally.
- Details are given about the structure and departments of the FAO, as well as its objectives, programs, and achievements.
- The US Food and Drug Administration is summarized, including what products it regulates and its organizational structure with centers focused on specific product areas.
- Other food safety systems discussed include HACCP, which provides a systematic approach to food safety,
Waste utilization
This document discusses various ways that whey, a byproduct of cheese production, can be utilized. It is commonly used as animal feed but can also be concentrated, dried into powder, or processed into protein concentrates. Further processing can produce refined lactose, ethanol, organic acids, yeast products, biogas, hydrogen, or electricity through microbial fuel cells. The highest value applications involve separation or fermentation processes to extract high value components from whey for use in foods, pharmaceuticals, or energy production.
Fruits and vegetables waste utilization
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
Immobilized cell technology
This document discusses immobilized cell technology and its applications in the beer, wine, and dairy industries. It begins with an introduction to immobilization, which involves imprisoning cells or enzymes in a support or matrix. This allows cells to be reused as they are separated from products. The document then discusses specific applications of immobilized cell technology in wine production, beer production, and dairy industry production. It outlines various support materials and immobilization techniques used for each industry.
Microbial flavors production
This document discusses microbial flavors produced by microorganisms through metabolic processes. It describes several types of flavor compounds produced, including lactones, alcohols, aldehydes, and methyl ketones. Methods for microbial flavor production are outlined, such as de novo synthesis, biotransformation, and enzymatic methods using microbes like yeast, bacteria, and fungi. Examples of specific flavor compounds produced through these methods and the microbes involved are provided. Advantages of microbial flavor production are noted. The current status and market for microbial flavors is briefly summarized.
Microbial colors
Microbial pigments can be produced by microorganisms like bacteria, algae, and fungi through solid substrate or submerged fermentation. These natural pigments are promising alternatives to synthetic colors which are toxic. Various screening methods like Raman spectroscopy and mass spectrometry can be used to identify pigment-producing microbial strains. Microbial pigments have advantages like stability, potential health benefits, and ability to be produced sustainably. Future research focuses on genetic engineering to improve pigment yields and utilizing waste materials as substrates.
High fructose syrup and maltose syrup Production
This document discusses high fructose corn syrup (HFCS) and maltose syrup. It describes the process for making HFCS, which involves processing corn starch with enzymes like amylases and glucose isomerase to convert glucose into fructose. An alternative method uses inulinase enzymes on inulin to produce 95% fructose yield. Maltose syrup is made through a process of mixing starch with water and enzymes like amylases, then filtering, concentrating, and crystallizing to produce a syrup high in maltose. Both HFCS and maltose syrup are used as sweeteners in food production.
Glucose syrup and invert syrup Production
This document discusses glucose syrup and invert sugar syrups. Glucose syrup is made from starch hydrolysis and typically contains 10-43% glucose. It is produced through soaking, gelatinization, hydrolysis, clarification, and evaporation steps. Invert syrup contains equal proportions of glucose and fructose produced through acid or enzymatic hydrolysis of sucrose. Both syrups are used as sweeteners and thickeners in foods like candy, ice cream, and baked goods due to properties like moisture retention and flavor enhancement. They have applications in confectionery, pharmaceuticals, and as flavoring agents.
Yoghurt and; kefir Production
The document summarizes the production processes of yoghurt and kefir. Yoghurt is made by fermenting milk with bacteria that convert lactose into lactic acid. The milk is standardized, pasteurized, homogenized, cooled, inoculated with cultures, fermented, cooled, flavored, and packaged. Kefir is made by inoculating milk with kefir grains containing bacteria and yeast. The microbes produce a polysaccharide that causes the milk to thicken during fermentation. Kefir grains are separated and reused in the process.
Indian fermented foods
This document provides information on traditional Indian fermented foods. It begins with an introduction on fermentation and the benefits it provides foods. Some common Indian fermented foods are then described, including dosa, idli, and dhokla made from rice and legumes, and dairy products like curd, shrikhand, buttermilk, and yogurt. The microorganisms involved in fermenting these foods are noted. Fermented pickles and vegetables like gundruk and sinki are also discussed. The document concludes with brief descriptions of fermented fish products in India like ngari and hentak.
Culture dairy and cream Production
This document discusses cultured dairy milk and cream. It begins by defining cultured dairy milk as fermented milk produced using lactic acid bacteria. It then describes the composition and types of cultured dairy milk products. The main types discussed are cultured buttermilk, Bulgarian buttermilk, acidophilus milk, kefir, kumiss, cultured sour cream, and yogurt. Manufacturing processes are provided for some products. The document also discusses cultured cream, describing types like creme fraiche, sour cream, and clotted cream. It concludes by noting the advantages and disadvantages of cultured dairy products.
Cheese production by Ayan Santra
- Cheese is produced from milk through coagulation of the casein protein using rennet or lactic acid bacteria, which results in curds that are further processed (e.g. pressed, aged).
- The basic steps of cheese production are receiving/standardizing milk, adding cultures/rennet, coagulation, cutting/cooking curds, pressing/drying, and aging.
- There are various types of cheese classified by moisture content and aging process, from soft (high moisture) to hard/very hard (low moisture).
Lactic acid fermented foods
This document summarizes information about lactic acid bacteria and fermented foods. It discusses how lactic acid bacteria play an important role in food fermentation and preservation through producing lactic acid. Common fermented foods produced with lactic acid bacteria include sauerkraut, pickles, yogurt, cheese, buttermilk, kimchi, idli and dosa. The document provides details on the microorganisms involved and production processes for several of these fermented foods.
Lactic acid Production
Lactic acid can be produced through fermentation by microorganisms. It has various industrial uses, especially in cosmetics, pharmaceuticals, chemicals, food, and medical industries. Lactic acid fermentation occurs in wooden fermenters of 25-125 klt capacity using organisms like Lactobacillus kept at temperatures between 30-50°C depending on the species. The pH is maintained between 5.5-6.5 through additions of calcium carbonate or hydroxide and the fermentation takes 5-10 days to complete. Purification includes filtration, acidification, washing, evaporation and passing through ion exchange resins to obtain 50-60% pure lactic acid.
Citric acid Production
Citric acid is a natural organic acid found in plants and animals. It is widely used in food and pharmaceuticals, with global production estimated at 736,000 tons per year. Historically, citric acid was first isolated from lemon juice in 1874. Commercially, it is produced using the fungus Aspergillus niger via submerged, surface, or solid state fermentation processes. Submerged fermentation, accounting for 80% of production, involves growing A. niger in a liquid medium in batch, continuous, or fed-batch systems. Citric acid is then harvested through precipitation, extraction, or adsorption/absorption methods.
Wine Production
Wine is produced through a multi-step process involving harvesting grapes, crushing and extracting juice, fermenting the juice into alcohol, aging and blending, and finally bottling. Key steps include crushing grapes to extract juice sugars, inoculating the juice with yeast to convert sugars to alcohol through primary and secondary fermentation, aging and developing flavors, removing solids and particles, and bottling the finished wine. Distilled spirits like whiskey and brandy involve additional distillation of wine.
Whisky Production
The document discusses the process of whisky production. It involves malting barley grains, mashing and filtering the grains, boiling wort, fermentation using yeast, double distillation to increase alcohol concentration, aging the distilled alcohol in oak barrels for 3-4 years, and finally blending and bottling the aged whisky. Key steps are malting, fermentation, double pot distillation, aging in oak barrels for several years to develop flavors, and blending to produce the final whisky product.
Rum Production
Rum is produced from sugar cane or its byproducts like molasses through a process of fermentation and distillation. Yeast is added to sugar cane juice or molasses which is then fermented for 1-3 weeks through either spontaneous or controlled fermentation. The fermented mash is then distilled, with heavier rums coming from pot stills and lighter rums from column stills. Rum is then aged in barrels like bourbon or cognac barrels to mature, though there is no minimum aging time.
Beer production
This document summarizes the beer production process, which includes malting, kilning, milling, mashing, boiling the wort, fermentation, finishing, aging, maturation, and carbonation. During malting, barley grains are soaked, germinated, and dried. Milling crushes the grains. Mashing involves mixing the grist with warm water to produce sugars and flavor components. The wort is boiled with hops added for flavor and sterilization. Fermentation converts sugars to alcohol and carbon dioxide using yeast. Finishing involves aging, clarifying, and carbonating the beer.
Probiotic and prebiotic
The document discusses probiotics and prebiotics. It defines probiotics as live microorganisms that provide health benefits when consumed, and defines prebiotics as nondigestible food ingredients that promote the growth of beneficial bacteria. Some key points covered include the history of probiotics and prebiotics; characteristics, functions and food sources of probiotics; common prebiotic fibers like inulin and their health benefits; and potential side effects of excessive intake.
More from Punjabi university (20)
Recently uploaded
Compexometric titration/Chelatorphy titration/chelating titration
Classification
Metal ion ion indicators
Masking and demasking reagents
Estimation of Magnisium sulphate
Calcium gluconate
Complexometric Titration/ chelatometry titration/chelating titration, introduction, Types-
1.Direct Titration
2.Back Titration
3.Replacement Titration
4.Indirect Titration
Masking agent, Demasking agents
formation of complex
comparition between masking and demasking agents,
Indicators/Metal ion indicators/ Metallochromic indicators/pM indicators,
Visual Technique,PM indicators (metallochromic), Indicators of pH, Redox Indicators
Instrumental Techniques-Photometry
Potentiometry
Miscellaneous methods.
Complex titration with EDTA.
Sexuality - Issues, Attitude and Behaviour - Applied Social Psychology - Psyc...
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
Methods of grain storage Structures in India.pdf
•Post-harvestlossesaccountforabout10%oftotalfoodgrainsduetounscientificstorage,insects,rodents,micro-organismsetc.,
•Totalfoodgrainproductioninindiais311milliontonnesandstorageis145mt.InIndia,annualstoragelosseshavebeenestimated14mtworthofRs.7,000croreinwhichinsectsaloneaccountfornearlyRs.1,300crores.
•InIndiaoutofthetotalproduction,about30%ismarketablesurplus
•Remaining70%isretainedandstoredbyfarmersforconsumption,seed,feed.Hence,growerneedstoragefacilitytoholdaportionofproducetosellwhenthemarketingpriceisfavourable
•TradersandCo-operativesatmarketcentresneedstoragestructurestoholdgrainswhenthetransportfacilityisinadequate
JAMES WEBB STUDY THE MASSIVE BLACK HOLE SEEDS
The pathway(s) to seeding the massive black holes (MBHs) that exist at the heart of galaxies in the present and distant Universe remains an unsolved problem. Here we categorise, describe and quantitatively discuss the formation pathways of both light and heavy seeds. We emphasise that the most recent computational models suggest that rather than a bimodal-like mass spectrum between light and heavy seeds with light at one end and heavy at the other that instead a continuum exists. Light seeds being more ubiquitous and the heavier seeds becoming less and less abundant due the rarer environmental conditions required for their formation. We therefore examine the different mechanisms that give rise to different seed mass spectrums. We show how and why the mechanisms that produce the heaviest seeds are also among the rarest events in the Universe and are hence extremely unlikely to be the seeds for the vast majority of the MBH population. We quantify, within the limits of the current large uncertainties in the seeding processes, the expected number densities of the seed mass spectrum. We argue that light seeds must be at least 103 to 105 times more numerous than heavy seeds to explain the MBH population as a whole. Based on our current understanding of the seed population this makes heavy seeds (Mseed > 103 M⊙) a significantly more likely pathway given that heavy seeds have an abundance pattern than is close to and likely in excess of 10−4 compared to light seeds. Finally, we examine the current state-of-the-art in numerical calculations and recent observations and plot a path forward for near-future advances in both domains.
Discovery of An Apparent Red, High-Velocity Type Ia Supernova at 𝐳 = 2.9 wi...
We present the JWST discovery of SN 2023adsy, a transient object located in a host galaxy JADES-GS
+
53.13485
−
27.82088
with a host spectroscopic redshift of
2.903
±
0.007
. The transient was identified in deep James Webb Space Telescope (JWST)/NIRCam imaging from the JWST Advanced Deep Extragalactic Survey (JADES) program. Photometric and spectroscopic followup with NIRCam and NIRSpec, respectively, confirm the redshift and yield UV-NIR light-curve, NIR color, and spectroscopic information all consistent with a Type Ia classification. Despite its classification as a likely SN Ia, SN 2023adsy is both fairly red (
�
(
�
−
�
)
∼
0.9
) despite a host galaxy with low-extinction and has a high Ca II velocity (
19
,
000
±
2
,
000
km/s) compared to the general population of SNe Ia. While these characteristics are consistent with some Ca-rich SNe Ia, particularly SN 2016hnk, SN 2023adsy is intrinsically brighter than the low-
�
Ca-rich population. Although such an object is too red for any low-
�
cosmological sample, we apply a fiducial standardization approach to SN 2023adsy and find that the SN 2023adsy luminosity distance measurement is in excellent agreement (
≲
1
�
) with
Λ
CDM. Therefore unlike low-
�
Ca-rich SNe Ia, SN 2023adsy is standardizable and gives no indication that SN Ia standardized luminosities change significantly with redshift. A larger sample of distant SNe Ia is required to determine if SN Ia population characteristics at high-
�
truly diverge from their low-
�
counterparts, and to confirm that standardized luminosities nevertheless remain constant with redshift.
Anti-Universe And Emergent Gravity and the Dark Universe
Recent theoretical progress indicates that spacetime and gravity emerge together from the entanglement structure of an underlying microscopic theory. These ideas are best understood in Anti-de Sitter space, where they rely on the area law for entanglement entropy. The extension to de Sitter space requires taking into account the entropy and temperature associated with the cosmological horizon. Using insights from string theory, black hole physics and quantum information theory we argue that the positive dark energy leads to a thermal volume law contribution to the entropy that overtakes the area law precisely at the cosmological horizon. Due to the competition between area and volume law entanglement the microscopic de Sitter states do not thermalise at sub-Hubble scales: they exhibit memory effects in the form of an entropy displacement caused by matter. The emergent laws of gravity contain an additional ‘dark’ gravitational force describing the ‘elastic’ response due to the entropy displacement. We derive an estimate of the strength of this extra force in terms of the baryonic mass, Newton’s constant and the Hubble acceleration scale a0 = cH0, and provide evidence for the fact that this additional ‘dark gravity force’ explains the observed phenomena in galaxies and clusters currently attributed to dark matter.
11.1 Role of physical biological in deterioration of grains.pdf
Storagedeteriorationisanyformoflossinquantityandqualityofbio-materials.
Themajorcausesofdeteriorationinstorage
•Physical
•Biological
•Mechanical
•Chemical
Storageonlypreservesquality.Itneverimprovesquality.
Itisadvisabletostartstoragewithqualityfoodproduct.Productwithinitialpoorqualityquicklydepreciates
SDSS1335+0728: The awakening of a ∼ 106M⊙ black hole⋆
Context. The early-type galaxy SDSS J133519.91+072807.4 (hereafter SDSS1335+0728), which had exhibited no prior optical variations during the preceding two decades, began showing significant nuclear variability in the Zwicky Transient Facility (ZTF) alert stream from December 2019 (as ZTF19acnskyy). This variability behaviour, coupled with the host-galaxy properties, suggests that SDSS1335+0728 hosts a ∼ 106M⊙ black hole (BH) that is currently in the process of ‘turning on’. Aims. We present a multi-wavelength photometric analysis and spectroscopic follow-up performed with the aim of better understanding the origin of the nuclear variations detected in SDSS1335+0728. Methods. We used archival photometry (from WISE, 2MASS, SDSS, GALEX, eROSITA) and spectroscopic data (from SDSS and LAMOST) to study the state of SDSS1335+0728 prior to December 2019, and new observations from Swift, SOAR/Goodman, VLT/X-shooter, and Keck/LRIS taken after its turn-on to characterise its current state. We analysed the variability of SDSS1335+0728 in the X-ray/UV/optical/mid-infrared range, modelled its spectral energy distribution prior to and after December 2019, and studied the evolution of its UV/optical spectra. Results. From our multi-wavelength photometric analysis, we find that: (a) since 2021, the UV flux (from Swift/UVOT observations) is four times brighter than the flux reported by GALEX in 2004; (b) since June 2022, the mid-infrared flux has risen more than two times, and the W1−W2 WISE colour has become redder; and (c) since February 2024, the source has begun showing X-ray emission. From our spectroscopic follow-up, we see that (i) the narrow emission line ratios are now consistent with a more energetic ionising continuum; (ii) broad emission lines are not detected; and (iii) the [OIII] line increased its flux ∼ 3.6 years after the first ZTF alert, which implies a relatively compact narrow-line-emitting region. Conclusions. We conclude that the variations observed in SDSS1335+0728 could be either explained by a ∼ 106M⊙ AGN that is just turning on or by an exotic tidal disruption event (TDE). If the former is true, SDSS1335+0728 is one of the strongest cases of an AGNobserved in the process of activating. If the latter were found to be the case, it would correspond to the longest and faintest TDE ever observed (or another class of still unknown nuclear transient). Future observations of SDSS1335+0728 are crucial to further understand its behaviour. Key words. galaxies: active– accretion, accretion discs– galaxies: individual: SDSS J133519.91+072807.4
Direct Seeded Rice - Climate Smart Agriculture
Direct Seeded Rice - Climate Smart AgricultureInternational Food Policy Research Institute- South Asia Office
PPT on Direct Seeded Rice presented at the three-day 'Training and Validation Workshop on Modules of Climate Smart Agriculture (CSA) Technologies in South Asia' workshop on April 22, 2024.
(June 12, 2024) Webinar: Development of PET theranostics targeting the molecu...
(June 12, 2024) Webinar: Development of PET theranostics targeting the molecu...Scintica Instrumentation
Targeting Hsp90 and its pathogen Orthologs with Tethered Inhibitors as a Diagnostic and Therapeutic Strategy for cancer and infectious diseases with Dr. Timothy Haystead.Signatures of wave erosion in Titan’s coasts
The shorelines of Titan’s hydrocarbon seas trace flooded erosional landforms such as river valleys; however, it isunclear whether coastal erosion has subsequently altered these shorelines. Spacecraft observations and theo-retical models suggest that wind may cause waves to form on Titan’s seas, potentially driving coastal erosion,but the observational evidence of waves is indirect, and the processes affecting shoreline evolution on Titanremain unknown. No widely accepted framework exists for using shoreline morphology to quantitatively dis-cern coastal erosion mechanisms, even on Earth, where the dominant mechanisms are known. We combinelandscape evolution models with measurements of shoreline shape on Earth to characterize how differentcoastal erosion mechanisms affect shoreline morphology. Applying this framework to Titan, we find that theshorelines of Titan’s seas are most consistent with flooded landscapes that subsequently have been eroded bywaves, rather than a uniform erosional process or no coastal erosion, particularly if wave growth saturates atfetch lengths of tens of kilometers.
Alternate Wetting and Drying - Climate Smart Agriculture
Alternate Wetting and Drying - Climate Smart AgricultureInternational Food Policy Research Institute- South Asia Office
PPT on Alternate Wetting and Drying presented at the three-day 'Training and Validation Workshop on Modules of Climate Smart Agriculture (CSA) Technologies in South Asia' workshop on April 22, 2024. CLASS 12th CHEMISTRY SOLID STATE ppt (Animated)
Description:
Dive into the fascinating realm of solid-state physics with our meticulously crafted online PowerPoint presentation. This immersive educational resource offers a comprehensive exploration of the fundamental concepts, theories, and applications within the realm of solid-state physics.
From crystalline structures to semiconductor devices, this presentation delves into the intricate principles governing the behavior of solids, providing clear explanations and illustrative examples to enhance understanding. Whether you're a student delving into the subject for the first time or a seasoned researcher seeking to deepen your knowledge, our presentation offers valuable insights and in-depth analyses to cater to various levels of expertise.
Key topics covered include:
Crystal Structures: Unravel the mysteries of crystalline arrangements and their significance in determining material properties.
Band Theory: Explore the electronic band structure of solids and understand how it influences their conductive properties.
Semiconductor Physics: Delve into the behavior of semiconductors, including doping, carrier transport, and device applications.
Magnetic Properties: Investigate the magnetic behavior of solids, including ferromagnetism, antiferromagnetism, and ferrimagnetism.
Optical Properties: Examine the interaction of light with solids, including absorption, reflection, and transmission phenomena.
With visually engaging slides, informative content, and interactive elements, our online PowerPoint presentation serves as a valuable resource for students, educators, and enthusiasts alike, facilitating a deeper understanding of the captivating world of solid-state physics. Explore the intricacies of solid-state materials and unlock the secrets behind their remarkable properties with our comprehensive presentation.
Summary Of transcription and Translation.pdf
Hello Everyone Here We are Sharing You with The process of protien Synthesis in very short points you will be Able to understand It Very well
Recently uploaded (20)
Juaristi, Jon. - El canon espanol. El legado de la cultura española a la civi...
Juaristi, Jon. - El canon espanol. El legado de la cultura española a la civi...
GBSN - Biochemistry (Unit 6) Chemistry of Proteins
GBSN - Biochemistry (Unit 6) Chemistry of Proteins
Compexometric titration/Chelatorphy titration/chelating titration
Compexometric titration/Chelatorphy titration/chelating titration
Sexuality - Issues, Attitude and Behaviour - Applied Social Psychology - Psyc...
Sexuality - Issues, Attitude and Behaviour - Applied Social Psychology - Psyc...
Discovery of An Apparent Red, High-Velocity Type Ia Supernova at 𝐳 = 2.9 wi...
Discovery of An Apparent Red, High-Velocity Type Ia Supernova at 𝐳 = 2.9 wi...
Anti-Universe And Emergent Gravity and the Dark Universe
Anti-Universe And Emergent Gravity and the Dark Universe
11.1 Role of physical biological in deterioration of grains.pdf
11.1 Role of physical biological in deterioration of grains.pdf
SDSS1335+0728: The awakening of a ∼ 106M⊙ black hole⋆
SDSS1335+0728: The awakening of a ∼ 106M⊙ black hole⋆
(June 12, 2024) Webinar: Development of PET theranostics targeting the molecu...
(June 12, 2024) Webinar: Development of PET theranostics targeting the molecu...
Introduction_Ch_01_Biotech Biotechnology course .pptx
Introduction_Ch_01_Biotech Biotechnology course .pptx
Alternate Wetting and Drying - Climate Smart Agriculture
Alternate Wetting and Drying - Climate Smart Agriculture
Vinegar Production
- 1. Vinegar Production by Ayan santra
- 2. intro • The word is from the French Vin (wine) and aigre (sour) • is an alcoholic liquid. It is a sour taste • primarily used to flavor and preserve foods and as an ingredient in salad dressings It also acts as a cleaning agent
- 3. raw materials • Water for Processing: • The water used for the preparation of mashes must be clear, colorless, odorless, and without the presence of sediment or suspended particles. • nutrients • Apple cider is usually low in nitrogenous materials which can be corrected by the addition of 100 g ammonium phosphate to 1000 liters of mash
- 5. microorganisms • The main species responsible for the production of vinegar belong to the genera Acetobacter, Gluconacetobacter, Gluconobacter and Komagataeibacter because of their high capacity to oxidise ethanol to acetic acid and high resistance to acetic acid released into the fermentative medium
- 6. biochemstry
- 7. • The Orleans method • Wooden barrels are laid on their sides. Bungholes are drilled into the top side and plugged with stoppers. • The alcohol is poured into the barrel via long-necked funnels . Mother of vinegar is added at this point. The barrel is filled to a level just below the holes on the ends. Netting or screens are placed over the holes to prevent insects from getting into the barrels. • The filled barrels are allowed to sit for several months. The room temperature is kept at (29°C). Samples are taken periodically When the alcohol has converted to vinegar, it is drawn off through the spigot. About 15% of the liquid is left in the barrel to blend with the next batch.
- 8. • The submerged fermentationmethod • commonly used in the production of wine vinegars. Production plants are filled with large stainless steel tanks called acetators. The acetators are fitted with centrifugal pumps in the bottom that pump air bubbles into the tank in much the same way that an aquarium pump does. • As the pump stirs the alcohol, acetozym nutrients are piped into the tank. The nutrients spur the growth of acetobacters on the oxygen bubbles. A heater in the tank keeps the temperature between 80 and 100°F (26-38°C). • Within a matter of hours, the alcohol product has been converted into vinegar. The vinegar is piped from the acetators to a filtering machine.
- 9. • The generator method • Distilled and industrial vinegars are often produced via the generator method. Tall oak vats are filled with vinegar-moistened beechwood shavings, charcoal, or grape pulp. The alcohol product is poured into the top of the vat and slowly drips down through the fillings. • Oxygen is allowed into the vats in two ways. O through bungholes that have been punched into the sides of the vats. through the perforated bottoms of the vats. An air compressor blows air through the holes. • When the alcohol product reaches the bottom of the vat, usually within in a span of several days to several weeks, it has converted to vinegar. It is poured off from the bottom of the vat into storage tanks. The vinegar produced in this method has a very high acetic acid content, often as high as 14%, and must be diluted with water to bring its acetic acid content to a range of 5-6%.
- 10. refining • raw vinegar contains acetic acid bacteria making solution opaque For this purpose an aqueous suspension of bentonite is added to the vinegar and mixed with it intimately. The suspended particles are permitted to settle for several hours, so the supernate is usually clear and easy to filter
- 11. filtration • Filtration must remove all suspended material such as vinegar bacteria or the occasionally appearing “vinegar eels.” The latter occur often during production by the trickling process, but rarely during submerged fermentations
- 12. Pasteurization and Addition of SO2: • Vinegar is often pasteurized by short heating just before bottling • sulfiting of vinegar up to 50 mg SO2 per liter is permitted
- 13. • Bottling and Keeping Quality: • Vinegar for domestic use is sold exclusively in bottles of glass, poly vinyl- chloride, or polyethylene with plastic screw top closures. The closure must be air tigh
- 14. concentration • Vinegar of 20 to 30% acetic acid is produced by freezing of vinegar with 10 to 13% acetic acid. The ice which forms during this process contains very little acetic acid. It is removed by centrifuging, leaving vinegar with the desired high concentration of acetic acid