1. Why is fermentation an effective method of preserving food? Be specific about how fermentation affects the chemical properties of the food. 2. Fermented meat products (sausages, salamis, etc.) are made throughout the world. Can protein be fermented? If not, what in the meat is being fermented? 3. What is the principal sugar found in grain? What specific substrate must "brewer's yeast" be able to ferment?

1. Why is fermentation an effective method of preserving food? Be specific about how fermentation affects the chemical properties of the food. 2. Fermented meat products (sausages, salamis, etc.) are made throughout the world. Can protein be fermented? If not, what in the meat is being fermented? 3. What is the principal sugar found in grain? What specific substrate must "brewer's yeast" be able to ferment?

Nutritional Sciences: From Fundamentals to Food, Enhanced Edition

3rd Edition

ISBN:9781337486415

Author:McGuire

Publisher:McGuire

Chapter2: Nutritional Assessment And Dietary Planning

Section: Chapter Questions

Problem II3DWPA

See similar textbooks

Similar questions

The label on Vodka says that it is 40% ABV (alcohol by volume). In comparison, red wine contains 10% ABV (alcohol by volume). From this information I can conclude that: a. the potatoes from which vodka is made contain more carbohydrates to produce alcohol than do wine grapes b. the yeast made to produce vodka must not be killed by concentrations of alcohol above 10-15% ABV c. the alcohol in vodka is concentrated by distillation after fermentation d. vodka is made by letting water evaporate after fermentation e. vodka has fewer calories in 1.5 oz serving than a 6 oz serving of wine.
Fermentation: Under what physical activity conditions will fermentation occur? (1 point) Why does fermentation happen? (1 point) Which two enzymes are essential to fermentation? (2 points) What are the products and reactants of fermentation? (4 points) How is fermentation helpful to a delicious human running from a polar bear? (1 points)
Fermentation is one of the earliest industrial procedure. In large scale production in our modern time, a fermenter is being used. What are the general parts of a fermenter and what are their corresponding functions?
A student has a laboratory experiment involving the fermentation process. He was able to make 120mL of fermented sample made from cane sugar. He began to distill it and obtained 54mL of pure ethanol. He then placed it in two 100mL bottles, equally, and mixed it with water until the bottles are full. 1. What is the percent composition of alcohol in his finished product? 2. If you mix the contents of the two bottles in a single bottle, what will be the percent composition of the mixture? 3. What is the degree proof of the product?
A student has a laboratory experiment involving the fermentation process. He was able to make 120mL of fermented sample made from cane sugar. He began to distill it and obtained 54mL of pure ethanol. He then placed it in two 100mL bottles, equally, and mixed it with water until the bottles are full. What is the percent composition of alcohol in his finished product?
1.) Why probiotic fermented food nutritious? 2.) How will you eliminate yeast contamination in yogurt 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?
1, What is the difference between alcoholic and acetic acid fermentation in terms of cultures used to start the fermentation?2. What other substrates can be used to produce vinegar?
25- Which of the following process produces different fuels at different temperatures? a. Aerobic digestion b. Dry process c. Fermentation d. Wet Process
Bacterium F had the lab results below. On which carbohydrates can it grow? From which sugars does it produce acidic end products? From which sugars does it produce gaseous end products?
multiple choice: Two of the most important preparation principles to follow when cooking with milk are low heat and: A. infrequent stirring. B. frequent stirring. C. pasteurization. D. homogenization.
Ex. 35 = Products Formed in Milk: The Litmus Milk Test (p.297) How does the litmus milk test work? What are the possible outcomes? What do these outcomes tell you about the bacterial metabolism? Ex. 36 = Test for Cytochrome c (Oxidase) and Catalase Activities (p. 303) How does the oxidase test work? What does it tell you about bacterial metabolism? How does the catalase test work? What does it tell you about bacterial metabolism? What do positive/ negative results look like for these tests?