The production of compounds, lactate and ethanol during fermentation of soy sauce. Introduction: Pyruvate is known as the end product of glycolysis continues in two different fates. In aerobic process it undergoes aerobic respiration, but in anaerobic process it undergoes fermentation. There are two types of fermentation occurs by pyruvate, one is lactic acid fermentation another one is the alcoholic fermentation.

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Answer 1

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Chapter 14, Problem 8P

Summary Introduction

To explain: The production of compounds, lactate and ethanol during fermentation of soy sauce.

Introduction:

Pyruvate is known as the end product of glycolysis continues in two different fates. In aerobic process it undergoes aerobic respiration, but in anaerobic process it undergoes fermentation. There are two types of fermentation occurs by pyruvate, one is lactic acid fermentation another one is the alcoholic fermentation.

Summary Introduction

To explain: The reason for preservation of soy sauce from having a strong vinegary taste, oxygen is kept out of the fermentation tank.

Introduction:

In anaerobic respiration, pyruvate released from glycolysis either produces ethanol or lactic acid. If it results into ethanol as a product, it is known as alcoholic fermentation. This process is used commercially to make alcoholic beverages, beers, bread, and other bakery products.

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Answer 2

Question

Chapter 14, Problem 8P

Summary Introduction

To explain: The production of compounds, lactate and ethanol during fermentation of soy sauce.

Introduction:

Pyruvate is known as the end product of glycolysis continues in two different fates. In aerobic process it undergoes aerobic respiration, but in anaerobic process it undergoes fermentation. There are two types of fermentation occurs by pyruvate, one is lactic acid fermentation another one is the alcoholic fermentation.

Summary Introduction

To explain: The reason for preservation of soy sauce from having a strong vinegary taste, oxygen is kept out of the fermentation tank.

Introduction:

In anaerobic respiration, pyruvate released from glycolysis either produces ethanol or lactic acid. If it results into ethanol as a product, it is known as alcoholic fermentation. This process is used commercially to make alcoholic beverages, beers, bread, and other bakery products.

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Answer 3

Question

Chapter 14, Problem 8P

Summary Introduction

To explain: The production of compounds, lactate and ethanol during fermentation of soy sauce.

Introduction:

Pyruvate is known as the end product of glycolysis continues in two different fates. In aerobic process it undergoes aerobic respiration, but in anaerobic process it undergoes fermentation. There are two types of fermentation occurs by pyruvate, one is lactic acid fermentation another one is the alcoholic fermentation.

Summary Introduction

To explain: The reason for preservation of soy sauce from having a strong vinegary taste, oxygen is kept out of the fermentation tank.

Introduction:

In anaerobic respiration, pyruvate released from glycolysis either produces ethanol or lactic acid. If it results into ethanol as a product, it is known as alcoholic fermentation. This process is used commercially to make alcoholic beverages, beers, bread, and other bakery products.

Expert Solution & Answer

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Answer 4

Question

Chapter 14, Problem 8P

Summary Introduction

To explain: The production of compounds, lactate and ethanol during fermentation of soy sauce.

Introduction:

Pyruvate is known as the end product of glycolysis continues in two different fates. In aerobic process it undergoes aerobic respiration, but in anaerobic process it undergoes fermentation. There are two types of fermentation occurs by pyruvate, one is lactic acid fermentation another one is the alcoholic fermentation.

Summary Introduction

To explain: The reason for preservation of soy sauce from having a strong vinegary taste, oxygen is kept out of the fermentation tank.

Introduction:

In anaerobic respiration, pyruvate released from glycolysis either produces ethanol or lactic acid. If it results into ethanol as a product, it is known as alcoholic fermentation. This process is used commercially to make alcoholic beverages, beers, bread, and other bakery products.

Expert Solution & Answer

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Answer 5

Chapter 14, Problem 8P

Summary Introduction

To explain: The production of compounds, lactate and ethanol during fermentation of soy sauce.

Introduction:

Pyruvate is known as the end product of glycolysis continues in two different fates. In aerobic process it undergoes aerobic respiration, but in anaerobic process it undergoes fermentation. There are two types of fermentation occurs by pyruvate, one is lactic acid fermentation another one is the alcoholic fermentation.

Summary Introduction

To explain: The reason for preservation of soy sauce from having a strong vinegary taste, oxygen is kept out of the fermentation tank.

Introduction:

In anaerobic respiration, pyruvate released from glycolysis either produces ethanol or lactic acid. If it results into ethanol as a product, it is known as alcoholic fermentation. This process is used commercially to make alcoholic beverages, beers, bread, and other bakery products.

Answer 6

Chapter 14, Problem 8P

Summary Introduction

To explain: The production of compounds, lactate and ethanol during fermentation of soy sauce.

Introduction:

Pyruvate is known as the end product of glycolysis continues in two different fates. In aerobic process it undergoes aerobic respiration, but in anaerobic process it undergoes fermentation. There are two types of fermentation occurs by pyruvate, one is lactic acid fermentation another one is the alcoholic fermentation.

Answer 7

Chapter 14, Problem 8P

Summary Introduction

To explain: The production of compounds, lactate and ethanol during fermentation of soy sauce.

Introduction:

Pyruvate is known as the end product of glycolysis continues in two different fates. In aerobic process it undergoes aerobic respiration, but in anaerobic process it undergoes fermentation. There are two types of fermentation occurs by pyruvate, one is lactic acid fermentation another one is the alcoholic fermentation.

Answer 8

Summary Introduction

To explain: The reason for preservation of soy sauce from having a strong vinegary taste, oxygen is kept out of the fermentation tank.

Introduction:

In anaerobic respiration, pyruvate released from glycolysis either produces ethanol or lactic acid. If it results into ethanol as a product, it is known as alcoholic fermentation. This process is used commercially to make alcoholic beverages, beers, bread, and other bakery products.

Answer 9

Summary Introduction

To explain: The reason for preservation of soy sauce from having a strong vinegary taste, oxygen is kept out of the fermentation tank.

Introduction:

In anaerobic respiration, pyruvate released from glycolysis either produces ethanol or lactic acid. If it results into ethanol as a product, it is known as alcoholic fermentation. This process is used commercially to make alcoholic beverages, beers, bread, and other bakery products.

Answer 10

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Answer 13

Ch. 14 - Prob. 1P Ch. 14 - Prob. 2P Ch. 14 - Prob. 3P Ch. 14 - Prob. 4P Ch. 14 - Prob. 5P Ch. 14 - Prob. 6P Ch. 14 - Prob. 7P Ch. 14 - Prob. 8P Ch. 14 - Prob. 9P Ch. 14 - Prob. 10P

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