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Describe and compare (advantages and disadvantages) of TWO methods to determine oxygen absorption rate in a fermentation process.
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- What is the overall purpose of fermentation? Explain the differences and similarities between two types of fermentation. Note the inputs and outputs of the reaction and the energy consumed,used or gained in the reaction.What are the end products / chemicals of fermentation? Give at least five (5) chemicals.Describe the differences between suspended growth and supported growth in a fermentation system.
- Discuss the chemical processes involved in the following fermentation: a. alcoholic fermentation b. sauerkraut productionIn filamentous fermentation, an air lift bioreactor is typically recommended to improve productivity and operation efficiency. Compare and contrast the benefits of employing air lift bioreactors compared to other types of bioreactors.(b) Correlate the biochemical foundation in fermentation process and their implication in food production
- Please 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?Name the two general categories of fermentation products.What are the two types of fermentation? What are their chemical equations?