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Which of the following is a fermentation of cheese?
A. Lactic acid
B. Ethanol
C. Pyruvic acid
D. Acetic acid
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- Discuss the chemical processes involved in the following fermentation: a. alcoholic fermentation b. sauerkraut productionIt is the process of converting TAG to fatty acid salt and alcohol.* Please choose one correct answer only A. Acid hydrolysis B. Distillation C. Esterification D. Saponification E. None of the given optionsAnswer the following. A. Which part of the refrigerator should be used for storing raw meat? B. How long can raw meat stay in fridge? C. At what temperature should meat be refrigerated?
- Malic acid can be fermented to lactic acid rather than ethanol. Why is this important in red wine?Which of the following products is NOT produced by fermentation? Lütfen birini seçin: O a. Citric acid O b. Vinegar O c. Cheese O d. Milk O e. AlcoholWhy is Phenol red being utilized in MacConkey agar? Choose among the choices and further explain it.A. Inhibit microscopic organismsB. Detect the production of gas by-productsC. Conduct the sulfate reduction testD. Detect the acid reaction of lactose fermentation
- Chopped garlic often contains C. botulinum endospores and iscommonly sold submerged in olive oil, which creates an anaerobicenvironment. What is required to be added to garlic sold in thismanner?a. sodium chlorideb. citric acidc. waterd. A warning label describing the symptoms of botulism.Which of the following is false about the TSI test? A. It looks for CO2 or H2S gas production B. Hydrogen sulfide precipitates our as black C. It can tell if sucrose or lactose is fermented D. It changes from red to yellow when acid is produced E. It tests for lactose, sucrose, glucose fermentationWhich of the following is a useful application of lactate fermentation? Yogurt production Beer brewing Winemaking Breadmaking
- Differentiate sweet molecules in Column A using the criteria in column B. Acesulfame-K and Aspartame Xylitol and Sucrose Maltose vs. Saccharin Stevioside and fructose A. Difference based on Composition B. Difference based on Production C. Caloric value D. stability in acidic medium and increased temperatureDescribe what the plate in each scenario looks like: A. Bacteria grows on mannitol salt agar and is negative for mannitol fermentation B. Bacteria grows on EMB agar and is positive for lactose fermentation C. Bacteria grows on MacConkey agar and is negative for lactose fermentationA student has a laboratory experiment involving the fermentation process. He was able to make 120mL of fermented sample made from cane sugar. He began to distill it and obtained 54mL of pure ethanol. He then placed it in two 100mL bottles, equally, and mixed it with water until the bottles are full. 1. What is the percent composition of alcohol in his finished product? 2. If you mix the contents of the two bottles in a single bottle, what will be the percent composition of the mixture? 3. What is the degree proof of the product?