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How are respiration and fermentation difference?
Fermentation and respiration are very different things. Fermentation is the chemical breaking down of a substance (such as the souring of milk) produced by an enzyme and usually accompanied by the formation of a gas (bubbling). Respiration is breathing.
During fermentation what two things are produced?
There are three things that are made by yeasts fermenting sugar. They are alcohol, carbon dioxide, and organic acids.
Name a list of statements of fermentation?
There are two things that make up fermentation. The two things that make up fermentation are lactic acid and propionic acid.
What are 3 things to look for to determine if a chemical change was produced in the experiment?
change in temperature, formation of a gas, formation of a solid
What are the things that can be done to promote rapid fermentation of fruit juice to wine?
Adding yeast will promote a more rapid fermentation. -But rapid fermentation is not always good.
2 things made by the process of fermentation?
Two things made by the process of fermentation are yogurt and sauerkraut. Fermentation is a metabolic process that produces energy without the use of oxygen and is used to preserve food, enhance flavor, and produce beneficial bacteria.
What three things does alcohol fermentation create?
There are three things. They are CO2,ethanol and ATP
What does alcoholic fermentation produce?
Carbon dioxide and alchohol:)
What 2 things are produced by neutralization?
The 2 things produced by neutralization are salt and water.
Can bacterial growth in urine result in false positive for methamphetamine?
No, drug tests are designed with things such as bacterial growth in mind.
Lactobacilli bacteria are present in which food preservation process?
Fermentation - A biochemical technique involving lactobacilli bacteria (on all living things) converting starches and sugars into lactic acid. Lacid acid prevents bacterial growth, which causes rotting. Fermentation also increases vitamen levels.
What are some advantages and disadvantages of foregut and hindgut fermentation?
Foregut fermentation advantages: - Allows large amounts of food to be stored for later mastication and fermentation. - The main products of fermentation have plenty of time to be absorbed - as they travel through the rest of the digestive tract. - Any microbes (bacteria) that help this process can also be digested, releasing proteins. Disadvantages: - all food is exposed to bacterial breakdown (meaning the animal can't utilize high quality protein, sugars, etc.) - easily digestible substrates can reach the bacteria (can lead to ruminal acidosis - grain overload) Hindgut fermentation advantages: - Not all food is exposed to bacterial breakdown - Protein, fat, non-structured carbohydrates can be utilized like they would be in a carnivore/omnivore - The amount of easily digestible substrates reaching the hindgut is reduced (preventing things like grain overload) Disadvantages: - only one opportunity to chew food - may not have enough time for optimal bacterial action - not all bacterial products get absorbed - lots of bacteria are lost in the faeces
