The overall look at biological fermentation plants food stylist jobs not only alcoholic fermentation, may also be associated with a lactic fermentation, some vital Sazvarhhay (Microorganisms | Microorganisms) food stylist jobs as microscopic fungi are also able to Tkhmyrhayy such as citric and oxalic Tkhmyrhay the six carbon sugars (hexose) and acetic fermentation ethyl alcohol and so on. Other types of fermentation of bacteria in nature. Butyric fermentation of cellulose decomposing food stylist jobs carcass and leaves them to increase soil organic matter and organic matter by bacteria carried Tkhmyrhay stink. Alcoholic fermentation of yeast alcohol
Pasteur first demonstrated that the yeast alcohol. The best example yeasts, yeast or sourdough baker's yeast. If the yeast culture in the presence of glucose and oxygen are severely divided, oxygen uptake and release of carbon dioxide on. The rate of glucose oxidation reactions and respiratory food stylist jobs intensity of ascomycetes are the yeast that is when aerobic respiration if the yeast is cultured in a sealed food stylist jobs container, the container and certain limited oxygen consumption after the release of the carbon dioxide to not normal breathing, start the fermentation residues. Fermentation started creating carbon with ethyl alcohol and ethyl alcohol odor at the time of the fermentation broth is clear.
C 6 H 12 O 6 + 6O 2 ------------> 6CO 2 + 6H 2 O: ΔG = 686 Kcal_ breath alcohol fermentation is always accompanied food stylist jobs by the formation of other compounds such as glycerol fermentation caused come. The emergence of secondary compounds other than alcohol in the fermentation process and the continued presence food stylist jobs of these compounds in environmental change are important. Growth of yeast in the fermentation conditions (anaerobic respiration) is too slow, the amount of energy released from the fermentation food stylist jobs of sugars such as glucose solution and a warm, about 21 times less than the normal respiration (aerobic) energy food stylist jobs from the fermentation process is more wasted heat. Environment are Fermentation takes place in relation to the environment in which normal breathing is much warmer. Alcoholic fermentation under the action of intracellular enzymes called hemi (Zymaz) falls. When the fermentation of yeast enzyme complexes that are most alive. Fermentative enzymes outside the cell efficiency of enzymes in living cells is much weaker. The natural enzymes, bio-energy and yeast cell structure there Bstgyhayy phenomenon called fermentation and intracellular enzymes extracted from yeast cells outside the major part of their fermentative power lose. Real or actual fermentation of sugar stocks when the tissue that normally goes to the air, the anaerobic respiration occurs. If a portion of a tissue storage of sugar, such as parts of the gland part of the beets and sweet juicy fruits like grapes are put into a container with a manometer, the first normal breathing with the absorption of oxygen in the tissue components and disposal of carbon dioxide food stylist jobs as there. Because the carbon of normal breathing then dissolved in the sap vacuole tissue cells, the internal pressure within food stylist jobs the oxygen uptake gradually decreases oxygen container when finished inevitably anaerobic conditions (fermentation) there is a gradual increase of carbon and alcohol in the container, the internal pressure begins to rise. Fermented by the tissues and microorganisms and yeasts were present. The fermentation in all plant tissues, green fruits remained in the dark and even algae and fungi are seen as more or less free of yeast fermentation and called the tissues. Fermentation in the tissues of many young seeds like peas that the shell is permeable to oxygen, to the extent and in the most juicy fruits, which are usually low oxygen in the internal tissue is a public affair. Especially if a lot of fruit stored in one place, and cause fermentation conditions are fully achieved. Considering the above facts, and fermentation in the tissues, it must be a general phenomenon in plants called attention to the fact that the constituent enzymes Zymaz herbal sources, food stylist jobs natural food stylist jobs fermentation of plants should be considered. Tkhmr phenomenon within the context of the fermentation usually not associated with cell death, if the tissue is placed in the open fermentation, the fermentation was stopped inside they start breathing normally again. Plants not only alcoholic fermentation of alcohol along with the creation of other compounds such as citric food stylist jobs acid, malic acid, oxalic acid and tartaric acid also occur more or less. Fermentation and fermentation intensity measured by placing the body has stored carbohydrates such as grains, tubers and fruits in an environment devoid of oxygen and nitrogen can be accurately and to the measurement of carbon dioxide make free can be used to measure out. But at the same time as other fermentation reactions can emit CO 2, this method may not be accurate. Therefore, measuring the amount food stylist jobs of alcohol food stylist jobs produced by fermentation can be identified food stylist jobs and the fermentation is usually better. The amount of alcohol produced from the fermentation food stylist jobs of sugar per unit time in a composition that is approximately the same proportion of measuring the respiration rate is achieved. Mechanism of fermented alcoholic fermentation mechanism is similar to normal breathing mechanism and reaction more consequences, as well. To study the mechanism food stylist jobs of fermentation, alcoholic fermentation reactions described. Alcoholic fermentation is done only on Glvsydha and includes two steps: first the implications Mrhbh chain reaction that case, the same way that the EMP or glycolysis acids Pyrvvyk
