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Why do you think that temperature was the most production in fermentation?
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How does temperature affect fermentation?
Yeast fermentation is affected by temperature as a result of the various different standards of temperatures that the yeasts are exposed to. If the yeasts are exposed to their optimum temperature(approximately 66.667 degrees Celsius), then this would yield the most amount of fermentation. However, the process by which fermentation occurs in the first place is by respiration, which obviously includes enzymes. Thus, if yeast cells become denatured, as a result of a too high temperature, which causes the yeast cells enzymes to be denatured, then the yeast would not ferment to the best of their ability, hence causing a decrease in the rate of fermentation. Likewise, if the yeast cells are exposed to low temperatures, then the yeast cells would be inhibited, and so they would also not work. However, this can be fixed unlike the prior case. When temperatures become optimum again, the yeast would ferment as usual again.
What produces the most ATP?
Cellular Respiration produces the most ATP, out of Cellular respiration, Photosynthesis, lactic acid Fermentation, and alcohol fermentation.
How are microbes used in the production of drinks?
Yeast is a microbe used in the production of both beer and wines. By consuming the sugars in the liquid (grains and water for beer, mashed grape juice for most wines) the yeast give off alcohol and carbon dioxide in the process called fermentation.
Is fermentation an exothermic or endothermic process?
It is exothermic reaction. Why should bacteria go and spend energy to ferment any thing should a question, come to your mind. I view the situation in terms of the energy levels. In a typical glucose fermentation, you start with high energy glucose. The final product after, for example human digestion is considered, is low energy carbon dioxide and water. Some way down the slippery slope you have alcohol, i.e. energy has been lost = exotherm. To give an example, a typical beer fermentation can increase in temperature at the rate of 0.6'C per hour, but this depends on the fermentation temperature, the yeast and the amount of glucose present. Without cooling, the temperature of the fermentation increases such that the character of the final prodcut is adversely affected.
How do humans use fermentation?
Humans use alcoholic fermentation to produce beverages, foods, industrial liquids and many other important products.
What is the sole source of ATP production in cells using fermentation only?
The new production of ATP is 2, because fermentation includes the previous process of glycolysis which has a net 2 ATP production. Fermentation also oxidizes NADH back to NAD+.
How many times greater is the How many times greater is the ATP production by respiration than by fermentation?
A.T.P. production by respiration is greater than fermentation because most of the energy remains locked up in the products of fermentation (alcohol of lactic acid) formed from pyruvic acid.
How does temperature affect fermentation?
Yeast fermentation is affected by temperature as a result of the various different standards of temperatures that the yeasts are exposed to. If the yeasts are exposed to their optimum temperature(approximately 66.667 degrees Celsius), then this would yield the most amount of fermentation. However, the process by which fermentation occurs in the first place is by respiration, which obviously includes enzymes. Thus, if yeast cells become denatured, as a result of a too high temperature, which causes the yeast cells enzymes to be denatured, then the yeast would not ferment to the best of their ability, hence causing a decrease in the rate of fermentation. Likewise, if the yeast cells are exposed to low temperatures, then the yeast cells would be inhibited, and so they would also not work. However, this can be fixed unlike the prior case. When temperatures become optimum again, the yeast would ferment as usual again.
What is the impact of maleolactic fermentation on wine?
Malolactic fermentation turns Malic acid (responsible for citric and green apple flavors) to lactic acid (milky, buttery flavors). Think buttery California Chardonnay, though most red wine undergoes malolactic fermentation as well.
What is latic acid fermentation?
Lactic acid fermentation happens when cells convert sugars, when oxygen is in short supply or not present, into lactate. It is done by bacteria, yeast, an animal muscle cells. Lactic acid fermentation is important for the production of yogurt, kefir, most cheeses, sauerkraut, kimchi, fermented pickles, and some types of beer, such as Berliner Weiss Bier.
What produces the most ATP?
Cellular Respiration produces the most ATP, out of Cellular respiration, Photosynthesis, lactic acid Fermentation, and alcohol fermentation.
What is the principle of mannitol fermentation?
Mannitol fermentation have high levels of NaCl (7.5%) which inhibit most organism other than staphylococci aureus, contains D-mannitol, pH indicator called 'phenol red' which detect the acid production in mannitol . It also differentiate S. aureus and S. epidermidids .
How are microbes used in the production of drinks?
Yeast is a microbe used in the production of both beer and wines. By consuming the sugars in the liquid (grains and water for beer, mashed grape juice for most wines) the yeast give off alcohol and carbon dioxide in the process called fermentation.
In making yogurt why do you need to cool the milk to 50 degrees Celsius?
You have to cool the milk to 50 degrees celsius or less before adding the starter culture because otherwise all the microorganism you will use for fermentation will die and the fermentation won't take place. Most of the bacteria (Lactobacillus, usually) need 37 degrees celsius for growing and fermentation. Temperatures higher than their optimum temperature will decrease their grown and the fermentation process will be slow or can kill these bacteria.
What type of organisms carry out lactic acid fermentation?
Most organisms including humans carry out lactic acid fermentation
Is fermentation an exothermic or endothermic process?
It is exothermic reaction. Why should bacteria go and spend energy to ferment any thing should a question, come to your mind. I view the situation in terms of the energy levels. In a typical glucose fermentation, you start with high energy glucose. The final product after, for example human digestion is considered, is low energy carbon dioxide and water. Some way down the slippery slope you have alcohol, i.e. energy has been lost = exotherm. To give an example, a typical beer fermentation can increase in temperature at the rate of 0.6'C per hour, but this depends on the fermentation temperature, the yeast and the amount of glucose present. Without cooling, the temperature of the fermentation increases such that the character of the final prodcut is adversely affected.
What would be most likely to happen if some of the proteins in one of the photosystems were to change shape due to a rise in temperature?
A decrease in ATP production
