Chapter 8, Problem 1NS.1QC

How would the production of fermentation products differ from that of other food products?

Summary Introduction

To differentiate:

Between the production of fermentation products and other food products.

Introduction:

The food contains various nutrients that are beneficial for the human health. After processing, the food becomes more appetizing, and the shelf life of the food increases. Some food products are produced by the process of fermentation, while other food products are not fermented.

Explanation of Solution

The differences between the production of fermented products and other food products are as follows:

Production of fermented products	Production of other food products
The conversion of sugar molecule into metabolites in the anaerobic conditions is called fermentation.	The raw food is either washed or cooked prior to eating to make the food palatable and free of unwanted microbes.
The products of the fermentation process are gases, such as carbon dioxide, organic acids, and alcohols.	The food products formed are easy to digest and the nutritional values of the food products are maintained.
The fermented products are long-lived, such as beer, wine, and cheese.	The shelf life of normal food products is less because of the increased chances of microbial decomposition.

Conclusion

The fermented food products have a greater shelf life; the fermented food increases the digestion and absorption of nutrients in humans.