The production of fermenting products is different from other food products. Introduction: Fermentation: It is a chemical degradation of a substance by yeasts, bacteria, or other microorganisms. It usually involves the bubbles and gives off the heat. Fermentations (alcohol and lactic acid) are utilized to preserve the foods. The bacteria used in these fermentations help in preventing bacterial growth which can destroy the food.

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Answer 1

Question

Chapter 7.3, Problem 1QTC

Summary Introduction

To write:

The production of fermenting products is different from other food products.

Introduction:

Fermentation:

It is a chemical degradation of a substance by yeasts, bacteria, or other microorganisms. It usually involves the bubbles and gives off the heat. Fermentations (alcohol and lactic acid) are utilized to preserve the foods. The bacteria used in these fermentations help in preventing bacterial growth which can destroy the food.

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Answer 2

Question

Chapter 7.3, Problem 1QTC

Summary Introduction

To write:

The production of fermenting products is different from other food products.

Introduction:

Fermentation:

It is a chemical degradation of a substance by yeasts, bacteria, or other microorganisms. It usually involves the bubbles and gives off the heat. Fermentations (alcohol and lactic acid) are utilized to preserve the foods. The bacteria used in these fermentations help in preventing bacterial growth which can destroy the food.

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Answer 3

Question

Chapter 7.3, Problem 1QTC

Summary Introduction

To write:

The production of fermenting products is different from other food products.

Introduction:

Fermentation:

It is a chemical degradation of a substance by yeasts, bacteria, or other microorganisms. It usually involves the bubbles and gives off the heat. Fermentations (alcohol and lactic acid) are utilized to preserve the foods. The bacteria used in these fermentations help in preventing bacterial growth which can destroy the food.

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Answer 4

Question

Chapter 7.3, Problem 1QTC

Summary Introduction

To write:

The production of fermenting products is different from other food products.

Introduction:

Fermentation:

It is a chemical degradation of a substance by yeasts, bacteria, or other microorganisms. It usually involves the bubbles and gives off the heat. Fermentations (alcohol and lactic acid) are utilized to preserve the foods. The bacteria used in these fermentations help in preventing bacterial growth which can destroy the food.

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Answer 5

Chapter 7.3, Problem 1QTC

Summary Introduction

To write:

The production of fermenting products is different from other food products.

Introduction:

Fermentation:

It is a chemical degradation of a substance by yeasts, bacteria, or other microorganisms. It usually involves the bubbles and gives off the heat. Fermentations (alcohol and lactic acid) are utilized to preserve the foods. The bacteria used in these fermentations help in preventing bacterial growth which can destroy the food.

Answer 6

Chapter 7.3, Problem 1QTC

Summary Introduction

To write:

The production of fermenting products is different from other food products.

Introduction:

Fermentation:

It is a chemical degradation of a substance by yeasts, bacteria, or other microorganisms. It usually involves the bubbles and gives off the heat. Fermentations (alcohol and lactic acid) are utilized to preserve the foods. The bacteria used in these fermentations help in preventing bacterial growth which can destroy the food.

Answer 7

Chapter 7.3, Problem 1QTC

Summary Introduction

To write:

The production of fermenting products is different from other food products.

Introduction:

Fermentation:

It is a chemical degradation of a substance by yeasts, bacteria, or other microorganisms. It usually involves the bubbles and gives off the heat. Fermentations (alcohol and lactic acid) are utilized to preserve the foods. The bacteria used in these fermentations help in preventing bacterial growth which can destroy the food.

Answer 8

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Answer 10

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Answer 11

Ch. 7.1 - Describe the overall equation for cellular...Ch. 7.1 - Prob. 2LO Ch. 7.1 - Prob. 3LO Ch. 7.1 - Explain the role of NAD+ and FAD in cellular...Ch. 7.1 - Distinguish between the aerobic and anaerobic...Ch. 7.1 - Prob. 3CYP Ch. 7.2 - Describe the location and inputs and outputs of...Ch. 7.2 - Explain why ATP is both an input and output of...Ch. 7.2 - Explain why there is an energy-investment phase...Ch. 7.2 - Prob. 2CYP

Solution Summary: The author explains that fermentation is a chemical degradation of substances by yeasts, bacteria, or other microorganisms. The bacteria used in fermentations help in preventing bacterial growth which can destroy the food.

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