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In biochemistry, fermentation theory refers to the historical study of models of natural fermentation processes, especially alcoholic and lactic acid fermentation. Notable contributors to the theory include Justus Von Liebig and Louis Pasteur , the latter of whom developed a purely microbial basis for the fermentation process based on his ...
If lactose is fermented (as in yogurts and cheeses), it is first converted into glucose and galactose (both six-carbon sugars with the same atomic formula): C 12 H 22 O 11 + H 2 O → 2 C 6 H 12 O 6. Heterolactic fermentation is in a sense intermediate between lactic acid fermentation and other types, e.g. alcoholic fermentation. Reasons to go ...
Therefore, milk fermented even a short time contains enough enzymes to digest the lactose molecules, after the milk is in the human body, which allows adults to consume it. Even safer was a longer fermentation, which was practiced for [cheesemaking].
In oncology, the Warburg effect (/ ˈ v ɑːr b ʊər ɡ /) is the observation that most cancer use anaerobic glycolysis for energy generation rather than the mechanisms used by non-cancerous cells. [1]
Fermented: Wine, cider and perry are produced by similar fermentation of natural sugar in apples and pears, respectively; and other fruit wines are produced from the fermentation of the sugars in any other kinds of fruit. Liquors: Brandy and eaux de vie (e.g. slivovitz) are produced by distillation of these fruit-fermented beverages.
The drunken monkey hypothesis proposes that human attraction to alcohol may derive from dependence of the primate ancestors of Homo sapiens on ripe and fermenting fruit as a dominant food source. [1]
In biology, cell theory is a scientific theory first formulated in the mid-nineteenth century, that living organisms are made up of cells, that they are the basic structural/organizational unit of all organisms, and that all cells come from pre-existing cells.
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. 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.