) If a company wanted to avoid alcohol formation in their product, they should select for organisms that do what kind of fermentation? Why? 4) Which type of fermenter is more likely to give you cavities? Why?
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- Which of the statements about alcohol producing fermentation is FALSE? a) Lactic acid may be produced as a byproduct b) It produces CO2 c) It allows the cell to continue producing ATP when oxygen is low d) It generates more ATP than aerobic respiration1) Discuss the processes of making beer, wine, and bread. What ingredients in these items participate in the fermentation pathways? How are the end products of fermentation utilized?What are the parameters affecting fermentation? Which product would you like to produce at the end of the fermentation process? Why is that?
- A microbiology professor noted that in the fall when the apples are ripe, her cow, appropriately called Tipsy would stagger home from the apple orchard at night. What possibilities could you offer to explain Tipsy's behavior? Why don't you feel this way when you consume apples from the grocery store? – this has to do with alcohol fermentation, remember the apples that are ripe fall from the trees and microbes begin to break them down.The picture shows three modes of fermentation 1)Name and describe each fermentation mode A, B and C.2)Explain why mode A is more preferred for industrial fermentation as compared to mode B.Which of the following organisms can use fermentation to produce energy? Select all that apply. Saccharomyces yeasts Lactobacillus bacteria Humans
- During times of low oxygen level, many organisms perform fermentation. Who do these organisms need to perform fermentation, the answer is NOT because there is no oxygen.I told you that.What is the fermentation process involved in creating new foods like this burger? Is the process the same as making beer? Research the word, fermentation. - with citationWhat is the end product of fermentation? Lactic acid Oxygen Ethanol Two of the above
- What is the definition of fermentation? Why not try anaerobic respiration?Explain how the microbe in your selected food undergoes fermentation biochemically speaking, and how does this impacts the food quality? The example I chose for the fermented food is Yogurt.A student has a laboratory experiment involving the fermentation process. He was able to make 120mL of fermented sample made from cane sugar. He began to distill it and obtained 54mL of pure ethanol. He then placed it in two 100mL bottles, equally, and mixed it with water until the bottles are full. What is the percent composition of alcohol in his finished product?