Lactic acid fermentation Essays

Glucansucrase is an enzyme from Streptococcus mutans which is essential for the pathogenicity shown by it in dental caries. Glucansucrase converts sucrose molecules to glucose molecules and uses it for production of the biofilm chain. Thus the inhibition of this enzyme can prevent the long chain formation and in turn prevent biofilm formation typical in dental caries. (Ito K. et al, 2011) [54]. A variety of -glucans polysaccharides such as dextran, mutan, alternan and reuteran are synthesized by

Physical Activity Log Assignment Name Institution Physical Activity Log Assignment 1. Introduction – Describe the significance of monitoring physical activity, setting goals, and evaluating results. It is always important to set goals and to monitor them. These activities help people to have a productive and fruitful lifestyle. Monitoring and evaluation are examples of self-management (Health.gov, 2014). Self-management and self-monitoring is the process of understanding and looking at one’s

Penalty taking and Game theory Penalty shootout is a method used in order to find out who is the winner after a soccer match that is drawn. The team who scores the most goals after 5 attempts is the winner. The goal is defended by the goalkeeper of the opposite team and it represents one of the most difficulties tasks a goalkeeper can face. Game theory is a theory “that deals with strategies for maximising gains and minimising losses within prescribed constraints” (http://dictionary.reference.com/browse/game+theory)

Positive Thinking William Channing once said, “Difficulties are meant to rouse, not discourage. The human spirit is to grow strong by conflict.” In the “Diary of Anne Frank”, Anne is going through hiding from german police and meanwhile, is stuck with her family and anothers. While in “”Dear Miss Breed” by Joanne Oppenheim, Louise Ogawa is writing about her tough times during the war. They both are able to stay positive which proves that having a positive attitude it the best way to respond to conflict

Mechanisms of DOM There are many theories that have been researched in order to explain why an individual experiences DOMS. Theories include but are not limited to: enzyme efflux, lactate formation, muscle spasm, connective tissue damage, muscle damage and inflammation (Cleak, Gulick). Researchers suggest that not one single theory can be directly correlated to the effects of DOMS. The unique sequence of events from all possible modules contributes to the effects that an individual might experience

Wadhawan et al. (2015) suggested that Pica is likely to cause effect on teeth. Chewing on stones and bricks can lead to attrition of teeth. Damage to teeth and gingiva occurs due to chewing from abrasive materials such as twigs or metals. On reviewing literature, many cases reporting ill effects of pica on dentition have been published. An unusual case report was reported by Djemal et al. (1998, case report on tooth wear associated with an unusual habit). Handiso (2015) suggests the prevalence of

Abstract- This experiment is to determine at what point in the fermentation process milk becomes spoiled. If milk becomes spoiled it will have a terrible smell and usually taste sour but the sour taste does not necessarily mean it is spoiled as cheese and yoghurt are made from slightly fermented milk. Milk spoils and ferments at the same time but at a certain point, the milk will no longer be a good form of fermentation and it will then go on to spoil which means it is unhealthy and potentially dangerous

The acids found in grapes are tartaric, malic and low level of citric, ascorbic and acetic. These are called ‘organic acids’ because they contain carbon atoms. Many other organic acids, including amino acids, are also found in juice and wines, but tartaric and malic acid account for over 90% of the total acids present. During the early period of berry growth, concentration of both acids increases in the fruit. With the onset of ripening, as the sugar accumulates in the fruit, the acid concentration

Everything You Need to Know About Scuppernongs What are Scuppernongs? Scuppernong is a variety of muscadine grape. It is native to the North California and named after Scuppernong river and lake Scuppernong near which, it was first spotted and cultivated. It is bronze or greenish-golden in color and similar to white grapes in appearance. As compared to the normal grapes, which are commonly found in our Indian markets, scuppernongs are larger and rounder. Scuppernongs are slightly less sweet than

Dionysus/ Bacchus Dionysus is the God of the grape harvest, winemaking, pleasure, vegetation, and festivity (Atsma). Dionysus is the son of Zeus and Semele (Atsma). Dionysus was a male, with a beard and a robe usually holding a staff with a pine-cone on the top( Atsma). His home is the Mount Olympus, although he was born on Mt. Nysa (Atsma). It is said that he was worshiped between 1500-100 BC. Dionysus was viewed as kind and widely worshiped. He is known for his odd birth and for his obsession

There was a clear cut attention getter, which lead into his thesis, preview, and so on. His three points were presented in a sequential order: the mashing, the boiling, and lastly the fermentation. This is something I am sure the audience appreciated as sometimes it is harder to inform others on a recipe or process out of the specific order it happens in. The sequential order provides not only for better structure and comprehension of what

Eau de Vie production also supports fruit farmers; since it is a fruit brandy its demand for quality fruit is increasing. Marketers discuss that such drink is a white spirit for people who like whiskey, according to the article. The process of fermentation and distillation used to produce the spirit, are the main chemistry concepts that link this article to the course. According to Dunn, the production of Eau de Vie consists of fruits like pears, apples, or raspberries being fermented and twice

The seña wine is a red bordeaux blend which originates from Chile, Aconcagua valley. The different types of wines that are formed together to make the red bordeaux blend is Cabernet Sauvigon, Carmenère, Merlot, Cabernet Franc and Petit Verdot. The flavours that are tasted in the wine are mainly dependant on the great climatic conditions that the grapes have been gown in. The picking of the grapes have to be done at different time periods in order to have all the necessary different grape varieties

Introduction Wine is a beverage that used to drink with food and without it. There are various types of wine its own flavors. People pair food with wine to get good taste. Even there are some dishes that have wine in its making ingredients. Using wine with food caused some misconceptions about pairing. People think that there are specific wines that are used with specific foods; fallacies about bottles and stelvins; wine glasses etc.. Wine as an alcoholic beverage Wine in everyday life Wine

Ever since ancient times, humans have been exploiting the fermentation process to produce alcoholic beverages and other acid-based foods. Alcohol has been a valuable item for thousands of years which has had a central place in the markets of ancient civilizations. Alcohol has been a prime influencer of human culture from the very beginning, fuelling the development of things such as the arts and religion. Fermentation itself precedes human history. Rice wine has been consumed in China for at least

rate of fermentation best cinnamon, baking soda, or baking powder?” The type of fermentation being tested is alcoholic fermentation. Therefore we will use yeast to test the rate of fermentation. We will measure the dept of CO2 bubbles to determine the rate of fermentation. Fermentation is defined as, the process by which sugars are converted to energy. Therefore if more sugars or glucose is present the faster the rate of fermentation. The yeast will eat the sugars produce and start fermentation. In this

criteria: sugar content, acid content, pH level, color, ease of removal from pedicels, texture/skin features, aroma, flavor, chewy character, after taste and tannins. They

question: how do variables, such as cinnamon, salt, and vanilla, affect the fluffiness of bread? Alcoholic fermentation is when sugar is converted into alcohol and carbon dioxide, usually by an organism known as yeast. The inputs of alcoholic fermentation are pyruvic acid and NADH, a carrier molecule carrying 2 electrons and a hydrogen. Furthermore, the products that come out of alcoholic fermentation are alcohol, CO2, and NAD+. In this process, yeast ‘eats’ and absorbs the sugar and converts it into alcohol

Apple cider vinegar or ACV is the product obtained by the fermentation of apple cider. The chemical reaction occurs during the process of fermentation, sugar which is present in the apple first broken down into bacteria and then yeast and finally into vinegar. Like the normal vinegar apple cider vinegar also contains acetic acid and some lactic, citric and malic acid. Apple cider vinegar is in various color not like white vinegar, it is in light yellow color. This is often sold without pasteurization

1. INTRODUCTION Lycopene is natural red color pigment that builds up of photochemical that mostly found in a red colored fruits or vegetables such as tomato, pink guava, watermelon, papaya and pink grapefruits. In 1876, Millardet was first who discovered this red pigment in tomato and later on, Schunck named it as lycopene (Kong, et al., 2010). It belongs to carotenoid group with lack of beta ionic terminal ring. Due to this, lycopene been known as not a pro-vitamin A carotenoid groups which cannot