Most people know of foods like bread and cheese, but many, however, do not know how they are created. The processes they are created through, as well as many other products, are done through the method known as fermentation. Fermentation creates many of the foods and beverages that we all come to regularly eat and drink. Such examples include dairy and yogurt which is created through lactic acid fermentation. Alcoholic drinks are done through a process called ethanol fermentation. The use of fermentation was an important tool for ancient societies in the past that gave way to the development of staple crops that governed their lives such as wheat and grapes. It gave rise to new techniques in creating foods that would not have been possible without the methods of fermenting. The discovery of the fermentation process, and its development over centuries, subsequently led to its emergence as an important aspect in foods and beverages as well as it being a process being used in several industries to make useful different products.
Fermentation, as stated by author Anne M. Helmenstine is “the biochemical conversion of sugars, starches, or carbohydrates, into alcohol and organic acids, by bacteria and enzymes” (“What is Fermentation?”). In short, it is a change from something such as a sugar like glucose turning into a simpler compound. Fermentation traces its history to back to the Neolithic period, an era in time where the first farming communities began to develop (Shurtleff and Aoyagi). Humans were beginning to use this process to make several types of foods before fermentation was properly discovered to be the reasoning behind the creation of the desirable drinks and foods they enjoyed. The word “fermentation” comes from the Latin ...
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...ultitude of abilities that play a larger role in our lives than what one would think. It produces a large variety of foods that could not have been made without its process like bread and cheese. Alcoholic drinks such as wine and beer could not be possible without the use of ethanol fermentation. Many would not be able to enjoy the flavors the process creates that are exclusive to only fermented foods. Not being just limited to the creation of foods and beverages, fermentation also plays a large role in the making of many other products that affect our everyday lives that range from the fuel you use to the medicine you take. Fermentation and its development has been a large benefit to society in the development of foods and drink, the creation of many products, and has a large effect on the world with its rise in new innovative ways that the process can be used for.
Fermentation is the biological process which allows humans to brew beer, or any other alcoholic beverage. This process occurs in the absence of oxygen, as a means for the cell to produce adenosine triphosphate (ATP), the source of cellular energy. Though little energy can be produced in this manner, it allows the yeast to survive in t...
The article “Chemistry of Winemaking: A unique Lecture Demonstration” by L. B. Church of the State University of New York, seeks to demonstrate how the winemaking process can be used as a teaching tool. Found in the Journal of Chemical Education, the text uses an instructive and formal tone while discussing the process and how it might relate to the classroom. His rhetoric leans heavily toward the use of logic. Aimed at chemistry teachers, the article refrains from using step-by-step demonstrations of each and every process, and instead discusses the use of common techniques that could be used within the framework of winemaking. By guiding the readers through the general process, the author makes it seem logical and easy to implement a demonstration that would capture and maintain the interest of students.
The author gives an elaborate explanation on the history of the beer and how the beer has led to the development of human civilization. The article has a lot of outside sources such as researches and theories that support the author’s point. According to this article, beer has played an important role in human civilization and the article points out a lot of examples on how beer was important to the people of the people for a lot of purposes. This article also uses some credible information from the research to explain how the beer was made and how it was first discovered. Finally, the article proves the point that beer has helped to improve the human
The name for the process of fermentation comes from ‘fervere’, the Latin word meaning “to boil”. Early observers of the process assigned this name to it because as fermentation occurred in barrels containing crushed grapes, being used to create wine, bubbles were produced making it appear as though the mixture were boiling. Yeasts have been secretly creating alcoholic (fermented) beverages since ancient times in Asia, Egypt, Babylon, and many other early civilizations. However, no one knew what made the process work and what made the creation of such fermented beverages possible. When people think of traditional wine makers, it is not uncommon to picture someone standing in a large bucket mashing up grapes with their feet. These ancient wine makers realized that for some odd r...
They are as follows, Table #5 substituted glucose for sucrose and Table #6 substituted the glucose for pH4. The equation for alcohol fermentation consists of 6 Carbons, 12 Hydrogens, 6 Oxygen to produce 2 pyruvates plus 2 ATP. Then finally the final reaction will be 2 CO2 plus Ethanol. In the class our controlled numbers were at Table #1.
Alcohol causes many problems to life, causing families to crumble, more people going to jail, or ending up with an unpleasant reputation. The Temperance Movement tried to endeavor a passel of alcohol
Fermentation is one of the process of glycolysis, it is anaerobic, basically this means that it does not use air. Its end product is ethanol, which is a form of alcohol, ethanol differs from alcohol in its chemical composition. The end product of ethanol from glycolysis can be explained by the following equation.
Beer happens to be one of the most extraordinary discoveries that mankind has stumbled upon. Gruel, a common food made of grains if left untouched for a few days would transform into a pleasantly intoxicating beverage, more commonly as beer. Eventually natives stumbled upon the new beverage, which led to advancements in the society. Much like beer, wine was a discovery which played an important role in history. The attempt to store grape juice led to the discovery of Wine, because wine is the product of fermented grape juice.
The first signs of wine are dated back to as far as 4100 BC in countries such as Armenia, Greece and Iran. Where the oldest wineries up date have been discovered. Wine is considered to have been produced on “accident.” In those days people would collect food and store it. After a few days the grapes would produce a juice that had low alcohol containment.
For a chef the idea of fermenting, aging, curing or drying a product to improve its flavour or create a completely new product like bread, beer or charcuterie, well it's what it is all about. So to delve into the weird science of brewing Kefir or Kombucha was right up my ally. The answer to what Kefir is? goes back hundred of years
Underage drinking causes people to make bad decisions, such as; driving while intoxicated, becoming pregnant, and making a complete fool out of themselves. While intoxicated, are just being a few instances that can and will impact your life forever. Some individuals don’t understand what alcohol really does to the body. Beer has empty calories that will make you gain weight. Which is why a lot of alcoholics have larger stomachs, or another term many people use for these large stomachs is, “beer belly.” Some people may say that alcohol helps you escape your problems and is a stress relevant. Alcohol will not only bring more stress onto your life, it will also bring more problems. As much as people may feel alcohol helps, it really won’t help.
Extensive variety of cereals are utilized for brewing fermented beverages. Cereals, for example, Sorghum (sorghum bicolour (L.) Moench), millets (pearl and finger millets (Pennisetum glaucum (L) and Eleusine coracana) and maize (Zea mays (L.) are regularly utilized in Africa for producing a wide assortment of drinks [40].
Also known as alcoholic fermentation, this process is occurs in an anaerobic environment. In alcoholic fermentation, glucose molecules are degraded into two molecules of ethanol and two molecules of carbon dioxide. In production of alcohol, first, glycolysis process will breakdown glucose molecule into to pyruvic acid. Then, carboxyl group of the pyruvic acid will be removed and causing carbon dioxide to be excreted. The NADH then left its hydrogen onto the second carbon molecule creating ethanol. The overall chemical reaction are as follows :
What's more refreshing on a hot summer day than a nice cold beer? Or how about drinking a nice cold one with some buddies after work at a local bar, sound nice doesn?t it? Beer has been around for many years and will probably be around for many more. A beer is any variety of alcoholic beverages produced by the fermentation of starchy material derived from grains or other plant sources. The production of beer and some other alcoholic beverages is often called brewing. Most every culture has there own tradition and the own take on beer, thus producing many different styles and variations.
Alcohol is a class of organic compounds that is characterized by the presence of one or more hydroxyl groups (-OH) attached to a carbon atom. Alcohol was unknowingly produced centuries ago when fermentation occurred to crushed grapes (Pines, 1931). In today’s society alcohol is produced for the use of household products such as varnishes, cleaning products, but is more commercially important in the liquor business. A chemical process called fermentation accomplishes the production of ethanol, the alcohol or liquor. From there, the ethanol goes through distinct processes to become the dark and clear liquors on the store shelves.