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Explain why sake—sometimes called rice wine—would be more accurately described as “rice beer.”
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- Explain the principle behind wine making by identifying only the 4 vital chemical processes involved in chronological order. Maximum of 150 CHARACTERS onlyState four reasons why barley is terminated in beer brewing process.McConkey Agar has been requested by a hospital that is investigating cases of suspected Salmonella food poisoning. The formula on the bottle of powdered media is 50 g / 1000 mL deionized water. How many grams of media would be required to prepare 90 plates assuming 20 mL per plate? O 150 O 75 90 O 180
- Food dye Initial concentration (uM) Initial volume (mL) Final concentration (µM) Final volume (mL) Red 40 32 1.0 C 4.0 Yellow 5 40 3.0 20 Blue 1 8.0 V 1.0 8.0 Cf = µM V mL V = mL * TOOLS IIOutline the steps in beer making.Brief comments on coconut water processing chain thatmay impact the quality and safety of the product.
- Why is hydrogen sulfide production monitored during fermentation? Why is this end product undesirable in wine production?The secondary metabolite whose effect is highly dependent upon volatility is:The following four chemicals commonly found in defined growth media contain all of the necessary atomic macronutrients, namely C, O, N, H, S and P, which microbes require: glucose (C6H12O6), K2HPO4, MgSO4.7H2O, and (NH4)HPO4. Part a. Create a simple diagram to map which growth media chemical contributes atoms to which of the four biological macromolecules (amino acids, polysaccharides, lipids, and ribonucleic acids). Part b. Consider a cell culture broth that originally (before inoculation with cells) contains 5.0 gr/L glucose (C6H12O6), 1.2 gr/L K2HPO4, 0.3 gr/L MgSO4∙7H2O, and 1.0 gr/L (NH4)HPO4. Create a table showing how much of each of the different atoms (C, H, O, K, P, Mg, S, N) are available for incorporation into cell macromolecules (assume 50% of the glucose is catabolized, while the remainder goes for energy (respiration). Express your answers with units of grams of atomic species / liter of culture broth.