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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 ...
These phenomena may be arranged in two natural groups: first, those which relate to the combination of molecules to form a cell; secondly, those which result from chemical changes either in the component particles of the cell itself or in the surrounding cytoblastema, and may be called metabolic phenomena (implying that which is liable to ...
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 .
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.
What is interesting is the theory of the competitive advantage of fermented milk products. The idea of this theory is that the women of these first settled farmer clans could shorten the time between two children thanks to the additional lactose uptake from milk consumption.
NEW YORK (Reuters) -The judge overseeing Donald Trump's criminal hush money case has put off ruling on whether the president-elect's conviction should be thrown out on immunity grounds, enabling ...
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]
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]