0
CARBOHYDRATES FERMENTATION ARE IDENTICALTO THOSE OF RESPIRATION.the process begin with glycolysisin which the glucose molecule is breaken in to pyvuric acid.. there are to types * alcholic fermentation. * lactic acid fermentation
Wiki User
∙ 11y ago
Add your answer:
Earn +20 pts
Why do you think some microbiologists recommend inoculating a pair of oxidation fermentation basal media without carbohydrate along with carbohydrate media?
bill
Is vinegar a protein carbohydrate or fat?
Well, first of all, vinegar is an acid, which is used from medicinal purposes to used in salads. It is produced from the fermentation of ethanol and has a PH level rounding from 2 to 3.5, depending on the actual kind of the vinegar. Now your question, is vinegar a protein carbohydrate or fat. Well, by the process of fermentation, is that yeast and a bacteria called Acetobater, which turn sugar, a carbohydrate, into acetic acid. In all honesty, I think it would be a carbohydrate.
When using the phenol red carbohydrate broth fermentation test at what pH is the pH indicator yellow?
below 6.8
Why is it necessary to record the results of carbohydrate fermentation tests no later than 48 hours after inoculation?
During prolonged incubation periods, the carbohydrate supply is exhausted and many bacteria will begin growing oxidatively on the peptones in the broth, altering the color of the pH indicator.
How does a runner generate necessary ATP during a race?
Goes from aerobic respiration of carbohydrate to anaerobic respiration of carbohydrate. In the case of marathon runners aerobic respiration of fatty acids will follow depletion of carbohydrate reserves (glycogen).
Is the sugar necessary for every fermentation process?
Yes, but is can be any carbohydrate.
Why do you think some microbiologists recommend inoculating a pair of oxidation fermentation basal media without carbohydrate along with carbohydrate media?
bill
Is vinegar a protein carbohydrate or fat?
Well, first of all, vinegar is an acid, which is used from medicinal purposes to used in salads. It is produced from the fermentation of ethanol and has a PH level rounding from 2 to 3.5, depending on the actual kind of the vinegar. Now your question, is vinegar a protein carbohydrate or fat. Well, by the process of fermentation, is that yeast and a bacteria called Acetobater, which turn sugar, a carbohydrate, into acetic acid. In all honesty, I think it would be a carbohydrate.
When using the phenol red carbohydrate broth fermentation test at what pH is the pH indicator yellow?
below 6.8
By what process is sugar converted into alcohol?
By fermentation, yeast (only some types) converts carbohydrates to carbon dioxide and alcohols. In beer, the CO2 is captured to create foam, and the alcohol is self explanatory. Once the alcohol level reaches a certain level, the yeast can no longer survive. So a simple answer, is that years eat the carbohydrate of sugar, breathe out CO2, and alcohol is their excrement.
Why is it necessary to record the results of carbohydrate fermentation tests no later than 48 hours after inoculation?
During prolonged incubation periods, the carbohydrate supply is exhausted and many bacteria will begin growing oxidatively on the peptones in the broth, altering the color of the pH indicator.
Acid end products change pH?
Acid End Products from carbohydrate fermentation turn the pH indicator phenol red from red (alkaline) to yellow (acid).
How do bacteria make lactic acid?
Most bacteria produce asexually by binary fission. If sexually the produce by
How does a runner generate necessary ATP during a race?
Goes from aerobic respiration of carbohydrate to anaerobic respiration of carbohydrate. In the case of marathon runners aerobic respiration of fatty acids will follow depletion of carbohydrate reserves (glycogen).
What is Dihydroxyacetone?
DHA a simple carbohydrate that is primarily used as an ingredient in sunless tanning products. It is often derived from plant sources such as sugar beets and sugar cane, by the fermentation of glycerin. S
Bichemical tests for identification of lactobacillus acidophilus?
the most commonly used biochemical test to identify lactobacillus is carbohydrate fermentation, this is the preliminary screening test and an essential test for the identification of lactobacilli
What does fermentation replenish?
Answer: NAD+. Glycolysis requires a constant supplies of NAD+, which is used to produce NADH. In oxidative phosphorylation, the electron transfer chain will reduce the NADH to NAD+. Fermentation does the same task but in a slower fashion. NAD+ is essential for glycolysis.
