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Bioenzymes are also bio catalyst. They are prepared by fermentation of organic waste, jaggery and water in ratio 3:1:10 for three months. It increases the soil microbe population and speeds up composting and decomposition and so is included in catalyts. It heals the soil. It is one of the best best organic liquid fertilizer. It is diluted with ...
Pectinase enzymes play various roles in both the fruit juice and wine industries. They are used for clarification in fruit juices and also speed up fruit juice extraction through enzymatic liquefaction of fruit pulp. In addition, pectinase enzymes aid in formation of pulpy products in the fruit juice industry.
Esters: [2] Ethyl acetate is the most common ester in wine, being the product of the most common volatile organic acid — acetic acid, and the ethyl alcohol generated during the fermentation. Norisoprenoids, such as C13-norisoprenoids found in grape (Vitis vinifera) [8] or wine, [9] can be produced by fungal peroxidases [10] or glycosidases. [11]
Grapes contain natural pectolytic enzymes responsible for softening the grape berries during ripening, but these are not active under wine-making conditions (due to pH level, SO 2, and alcohol.) Therefore, fungal pectolytic enzymes are often added to white must to break up pectins, decrease the viscosity of the juice, and speed up settling.
An illustrative example is the effect of catalysts to speed the decomposition of hydrogen peroxide into water and oxygen: . 2 H 2 O 2 → 2 H 2 O + O 2. This reaction proceeds because the reaction products are more stable than the starting compound, but this decomposition is so slow that hydrogen peroxide solutions are commercially available.
Sodium nitrite is used to speed up the curing of meat, [7] inhibit the germination of Clostridium botulinum spores, and also impart an attractive pink color. [ 8 ] [ 9 ] Nitrite reacts with the meat myoglobin to cause color changes, first converting to nitrosomyoglobin (bright red), then, on heating, to nitrosohemochrome (a pink pigment).
Leaching can occur naturally seen from plant substances (inorganic and organic), [2] [3] solute leaching in soil, [4] and in the decomposition of organic materials. [5] Leaching can also be applied affectedly to enhance water quality and contaminant removal, [ 1 ] [ 6 ] as well as for disposal of hazardous waste products such as fly ash , [ 7 ...
The speed of decomposition depends on several factors, including ambient humidity, temperature, and the presence of pathogens. Most types of untreated meat cannot be kept at room temperature for lengthy periods before spoiling. Spoiled meat changes color and exudes a foul odor. Ingestion can cause serious food poisoning.