Calculate the chemical equation product of 5 (C6H12O6) of the different fermentation 1. Alcoholic Fermentation 2. Acetic Acid Fermentation 3. Lactic Acid Fermentation
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Calculate the chemical equation product of 5 (C6H12O6) of the different fermentation
1. Alcoholic Fermentation
2. Acetic Acid Fermentation
3. Lactic Acid Fermentation
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- Which of the following is TRUE about termentation? O a. Alcohol fermentation is the kind of fermentation that occurs in human muscle cells O b. In lactic acid fermentation NADH donates hydrogen and becomes NAD+ which is reused by glycolysis O c. Fermentation begins at the end of glycolysis so the substrate for fermentation is glucose O d. Fermentation is an aerobic process which means it does not use oxygen O e. The reactants of alcoholic fermentation are yeast, sugar, and CO2Please answer the following correctly: i) Salt is often used as a food preservative to prevent bacterial and fungal growth (for example, in country ham). But salt is also important to enhance the flavor of bread when added in small amounts. At what concentration does salt begin to inhibit yeast fermentation? j) Does the food preservative Na benzoate inhibit cellular respiration? k) How do fermentation rates compare for baker's yeast (saccharomyces cerviside) and sourdough yeast, (candida milleri) in different pH environments? l) How do fermentation rates compare for yeast used in brewing most beers (S. cervisiae) and lager (S. pastorianus - a hybrid between S. cervisiae and S.eubaymus)?1) 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 is the primary difference between lactic acid fermentation and alcoholic fermentation? lactic acid produced CO2, whereas alcoholic fermentation does not alcoholic fermentation produces O2, whereas lactic acid does not alcoholic fermentation produces CO2, whereas lactic acid does not alcoholic fermentation is an aerobic process, whereas lactic acid fermentation is an anaerobic processPlease answer the following correctly: a) Would other substrates be as effective as glucose in alcoholic fermentation? Possible substrates: sucroce (table sugar- glucose and fructose disaccharide), honey (mainly fructose and glucose), corn syrup (fructose and sucrose), starch (glucose polymer in plants), saccharin, equal, splenda, fructose, maltose, pyruvate, stevia, agave nectar. b) Would fermentation rates change with different types of yeasts, for example, quick rise, champagne yeast using in wine making and candida milleri used in sourdough? c) What environmental conditions are optimum for alcoholic fermentation? what temperature ranges? What pH ranges? Do these environmental conditions have different effects on different strains or species of yeast? d) What is the maximum amount of ethyl alcohol that can be tolerated by yeast cells?Which of the following statements regarding fermentation is FALSE? disaccharides such as lactose must be hydrolyzed into monosaccharides before they can be broken down further ethanol can be a product of fermentation fermentation of glucose requires the enzyme glucase fernentation of lactose requires the enzyme lactase fermentation of sucrose requires the enzyme sucrase fermentation sometimes produces a gas
- Fermentation will occur under anaerobic conditions only Sometimes the condition is temporary, resulting in lactic acid fermentation Once an oxygen debt has been repaid, fermentation will stop under anoxic conditions only Sometimes the condition is temporary, resulting in lactic acid fermentation Once an oxygen debt has been repaid, fermentation will stop under anoxic or anaerobic conditions Sometimes the condition is temporary, resulting in lactic acid fermentation Once an oxygen debt has been repaid, fermentation will stop under anoxic or anaerobic conditions Sometimes the condition is permanent, resulting in lactic acid fermentationDiscuss the chemical processes involved in the following fermentation: a. alcoholic fermentation b. sauerkraut productionI'm using DNS reagent to test starch digestibility and find that MOCAF (modified cassava flour) has higher starch digestibilty compared to native cassava flour? i think it should be lower because MOCAF undergoes fermentation. can someone help me to explain why mocaf has higher than native cassava?.
- Switchgrass is used for ethanol production. The composition of the switchgrass is 37% cellulose, 24% xylan, 3% galactan, 4% arabinan, 20% lignin, 7% extractives, and 5% ash. A dilute acid pretreatment method is applied to the switchgrass before enzymatic hydrolysis and fermentation. The pretreatment hydrolyzes 10% hexosan and 90% pentosan into monomeric sugars. Approximately 30% of the hydrolyzed pentoses further react & are decomposed to furfural. Assume that there is no decomposition of the hydrolyzed hexoses. Further Assume that lignin, extractives, and ash do not change during the pretreatment. • How much of each lignocellulosic sugar (glucose, xylose, galactose, and arabinose) is produced when pretreating 1,000 kg (dry matter) switchgrass? How much furfural is formed? • Is water consumed or produced in these pretreatment hydrolysis and dehydration reactions? How much in each?Which of the following statements concerning fermentation is TRUE?a) Fermentation ultimately provides NAD+b) Fermentation requires oxygenc) Glucose is an important direct end-product of fermentationd) The F1FO ATP synthase is important for fermentatione) Proton motive force is used in fermentation Give typing answer with explanation and conclusionSelect all of the following that are false: a) Fermentation directly produces ATP. b) Fermentation allows glycolysis to continue. c) Fermentation allows cell respiration to continue.