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1. Why is fermentation an effective method of preserving food? Be specific about how fermentation affects the chemical properties of the food. 2. Fermented meat products (sausages, salamis, etc.) are made throughout the world. Can protein be fermented? If not, what in the meat is being fermented? 3. What is the principal sugar found in grain? What specific substrate must "brewer's yeast" be able to ferment?

1. Why is fermentation an effective method of preserving food? Be specific about how fermentation affects the chemical properties of the food. 2. Fermented meat products (sausages, salamis, etc.) are made throughout the world. Can protein be fermented? If not, what in the meat is being fermented? 3. What is the principal sugar found in grain? What specific substrate must "brewer's yeast" be able to ferment?

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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1. Why is fermentation an effective method of preserving food? Be specific about how fermentation affects the chemical properties of the food. 2. Fermented meat products (sausages, salamis, etc.) are made throughout the world. Can protein be fermented? If not, what in the meat is being fermented? 3. What is the principal sugar found in grain? What specific substrate must “brewer's yeast" be able to ferment?
Transcribed Image Text:1. Why is fermentation an effective method of preserving food? Be specific about how fermentation affects the chemical properties of the food. 2. Fermented meat products (sausages, salamis, etc.) are made throughout the world. Can protein be fermented? If not, what in the meat is being fermented? 3. What is the principal sugar found in grain? What specific substrate must “brewer's yeast" be able to ferment?
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