Fermentation during

They do differ in one respect from their filamentous siblings in that they are able to metabolise certain carbohydrates (sugars) by a process known as fermentation. During this, of course, they produce alcohol and gas (carbon dioxide) and for that reason they are used in brewing, bread making and other useful processes. 

Analysis of Lignin of Corn Stalks Before Fermentation. During the pretreatment of corn stalks with NaOH, the lignin and hemicelluloses were solubilized. The solubles obtained after filtering through... 

Myers, S.G., Ethanolic Fermentation During Enzymatic Hydrolysis of Cellulose. Second Pacific Chemical Engineering Congress, Denver, Colorado, 1977. 

Oeeurrenee.—la the atmosphere, and dissolved in water. Fomation.—Bf the combustion of carbon and of carbono-ceoim substances in air or oxygen. In respiration, decay, putre faction, and fermentation. During the formation of coal. Evolved om volcanoes. 

Industrial ethyl alcohol was primarily produced by fermentation during the first half of the 20th century. The fermentation process involved production of a mash consisting of a sugar... 

It appears that, up to a certain point, the efficacy of farmyard manure 1b increased by a well-regulated fermentation, during which the Iobb of really valuable constituents Is trifling. But there is a danger of serious loss if the fermentation is pushed too far and the manure heap is frequently turned, whilst there is great heat developed by this fermentation. 

Bacteriological Stability. The bacteriological stability provided by malo-lactic fermentation is its most important attribute. Wines aged before bottling (and which are susceptible to the fermentation) will nearly always be fermented during the first or second year. With proper post-fermentation treatment, these wines can be safely bottled without fear of further bacterial attack. We have seen no instances where a second bacterial fermentation has occurred once the malo-lactic fermentation was completed unless additions had been made to the wines or they had been blended. 

The first requirement is obvious and easy to accomplish, but the second is difficult to understand and also to accomplish and needs explanation. For example, if forces that may act on a fluid element in a fermenter during agitation are the viscosity force Fv, drag force on impeller F0, and gravity force FG, each can be expressed with characteristic quantities associated with the agitating system. According to Newton s equation of viscosity, viscosity force is... 

The dynamic method is applicable in both batch and continuous fermenters. During the experiment the oxygen concentration is constantly observed. The oxygen balance for the case of a continuous fermenter is given by Eq. (8.39). 

Artifacts reflecting the creative ferment during this time are best displayed in Psychedelic Art with commentary by Robert Masters, Jean... 

Microbial fermentations have been used for the production of fermented food and beverages since ancient times and the first microbial fermentation was introduced in the 1920s for the production of citric acid. This paved the way for industrial scale production of penicillin by microbial fermentation during World War II and after that several fermentation processes for the production of other antibiotics were introduced. 

Figure 2. A diagrammatic presentation of a fermentation system for the production of a singie cell oil. The main fermenter is inoculated from a smaller vessel at about 10% (v/v). Additional nutrients, including glucose, may be added to the microbial culture within the fermenter during growth. The process operates in a batch mode so that when the cells reach their highest lipid contents (see Figure 3), the fermenter is emptied, the cells are removed from the broth, and then finally they are spray-dried. In this form, the oil within the cells is stable and can be extracted by solvents whenever, and wherever, is convenient. (From 50, with kind permission of the author. Dr. David J. Kyle, and the publishers.)...

Before, or immediately after the yeast is added for fermentation, the hopped wort is oxygenated briefly. This helps to start the fermentation process more rapidly once the brew is placed under anaerobic conditions. A period of 6-7 days is required to complete the fermentation. During the... 

Slow Fermentation,—The casks are filled quite full, the bling inserted, and the wiue allowed to remain at rest for several weeks to undergo the slow or still fermentation during which colouring matters, albuminoids, and acid... 

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