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GCSE Bitesize was launched in January 1998, covering seven subjects. For each subject, a one- or two-hour long TV programme would be broadcast overnight in the BBC Learning Zone block, and supporting material was available in books and on the BBC website. At the time, only around 9% of UK households had access to the internet at home.
Fermentation is a type of redox metabolism carried out in the absence of oxygen. [1] [2] During fermentation, organic molecules (e.g., glucose) are catabolized and donate electrons to other organic molecules. In the process, ATP and organic end products (e.g., lactate) are formed.
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In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
In 1910 Auguste Fernbach (1860–1939) developed a bacterial fermentation process using potato starch as a feedstock in the production of butanol. [6] Industrial exploitation of ABE fermentation started in 1916, during World War I, with Chaim Weizmann's isolation of Clostridium acetobutylicum, as described in U.S. patent 1315585. [7]
The Department for Education has drawn up a list of core subjects known as the English Baccalaureate for England based on the results in eight GCSEs, which includes both English language and English literature, mathematics, science (physics, chemistry, biology, computer science), geography or history, and an ancient or modern foreign language.
Science & Tech. Shopping. Sports. Weather. Most older Americans want to age in place, new report finds. What are the barriers? Andrea Riquier, USA TODAY. Updated December 11, 2024 at 8:42 AM.
Beer fermenting at a brewery. Zymology, also known as zymurgy, [a] is an applied science that studies the biochemical process of fermentation and its practical uses. Common topics include the selection of fermenting yeast and bacteria species and their use in brewing, wine making, fermenting milk, and the making of other fermented foods.