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Easy on south korea food
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Kimchi is a common food among the Koreans. It is a national identification that represents Korean cuisine. Kimchi is a traditional fermented food which is made up of mainly vegetables and pastes. It is normally served as a side dish or sometimes as an ingredient for some delicious Korean cuisine. Kimchi is well enjoyed by the people in Korea. It can be both homemade and commercially prepared. It is common for Koreans to make kimchi at home and it is also easy to be found in any Korean grocery store worldwide. The main ingredients for making kimchi are cabbage, radish, garlic, ginger, red pepper powder, salt, sugar, water, seafood flavoring and scallions (“How to make Easy Kimchi”, 2013). To make kimchi, first, remove the core of the cabbage …show more content…
Kimchi ferments anaerobically (Jung et al., 2011). There are various types of microbes that are involved in the fermentation of kimchi. The main bacteria that participated are the lactic acid bacteria (LAB). Heterofermentative LAB is an important participant in kimchi fermentation. The examples of the bacteria are those that belong to the genera Weissella, Lactobacillus and Leuconostoc (Jung, Lee, & Jeon, 2014). The raw material for making kimchi also contributes in the presence of LAB. The main source for the LAB at early-fermentation process of kimchi is the garlic (Lim et al., 2015). It was stated that when more garlic is used during kimchi production, the population of the LAB in the kimchi would increase significantly while the amount of aerobic bacteria would decrease (Cho et al., 1988; Lee et al., 2008). This indicates that garlic might be an important source for the growth of LAB in kimchi. Besides that, red pepper powder also affects the fermentation of kimchi (Jeong et al., 2013b). It was shown that kimchi that contain red pepper powder has a higher content of Weissella but lower content in Leuconostoc and Lactobacillus (Jung et al., …show more content…
Lactate and acetate are the main organic acids produced. The microbes carried out fermentation process through the 6-phosphogluconate/phosphoketolase pathway anaerobically. Mannitol is also produced during fermentation. It gives kimchi a refreshing taste (Jung, Lee, & Jeon, 2014). Apart from the major organic acid, there are some other acids that are produced in small amount such as propionic acid. The amino acids produced and accumulated during fermentation are important contributors for the taste of the kimchi (Jung, Lee, & Jeon, 2014). The kimchi LAB was also reported to have produced flavoring compounds and vitamins that contribute to the kimchi (Jung, Lee, & Jeon,
Soup Joumou is a delicious famous spicy soup native to Haitian Cuisine. Soup Joumou is traditionally consumed on New Year’s Day. It’s a historical tribute to Haitian Independence when we got are independence from the French in 1804. The process of making this soup is not easy and it takes one hour to two hours for it to be complete.
The purpose of this laboratory is to learn about cultural, morphological, and biochemical characteristics that are used in identifying bacterial isolates. Besides identifying the unknown culture, students also gain an understanding of the process of identification and the techniques and theory behind the process. Experiments such as gram stain, negative stain, endospore and other important tests in identifying unknown bacteria are performed. Various chemical tests were done and the results were carefully determined to identify the unknown bacteria. First session of lab started of by the selection of an unknown bacterium then inoculations of 2 tryptic soy gar (TSA) slants, 1 nutrient broth (TSB), 1 nutrient gelatin deep, 1 motility
The Mongols, a nomadic society in the 13th century, were quickly able to conquer a vast amount of land in Eurasia. The Mongols were able to accomplish expanding their empire so widely and so fast because they had many military tactics, and their army was extremely well trained. These both got them a leg up on their enemies. The Mongols were incredibly ruthless at times in battle and used interrogation tactics to gain intel. Plus, their soldiers were trained from a very young age and always prepared.
What is kudzu? Kudzu is a very interesting plant to study and learn about. The scientific name for kudzu is Pueraria lobata. The scientific name for Kudzu comes from two different locations. The first part of the name which is the Genus is named after the European botanist, M.N.Puerari and the second part of the name which is the species is a Latin word meaning lobed. (Dr. Ombrello) With a little research I found that the Kudzu plant has a variety of names other than its most common which is the Kudzu Vine. Some of the names associated with the plant is the foot-a-night vine, vine-that-ate-the-south, Japanese arrowroot and Ko-hemp according to one website. (eNature 2007) Kudzu is a native to eastern Asia and was introduced into the United States in the year 1876 at the Philadelphia Centennial Exposition and later introduced to the south roughly seven years later in the New Orleans Exposition. (Speer 2013) The phylum that the Kudzu vine is a party of is the Spermatophyta and the family is the Fabaceae. (CABI 2014). Kudzu is an invasive species of plant or better seen as a vine. It was used in the beggining as a cover crop for farms and food for cattle before it began to take over. (Speer 2013) The family that the Kudzu is a part of is known as one of the largest families of flowering plants. The family is also known as the pea or bean family. The habitat of this family ranges from herbs to trees. The stem varies from being herbaceous to woody and angular to cylindrical. The leaves tend to alternate and the leafbase is usually swollen. (Argawal 2012) Flowers have a wide range being bracteates, complete, bisexual or slightly perigynous. (Argawal 2012) There are also usually five petals on the corolla. (Argawal 2012) The gynoecium i...
The United States taxes the worldwide earnings of its legal residents. (DEFINE INVERSIONS) However, after inversions, the government cannot impose taxes on most of the non-U.S. earnings of multinational corporations. It is true that some corporate inversions take place due to legitimate, non-tax, and business-related reasons. However, almost all of the corporate inversions, through skillful tax planning (or “legal manipulation,” as I like to dub it), allow U.S. multinational companies to avoid paying significant amounts of U.S. tax—both on income they earned prior to the inversion and on that they will earn in the future.
Some people may say the Mongols are good they increased trade, made people safe, and built bridges. Yes they did all that! But it all was for there own good, Increasing of trade made them get more stuff with easier access,, Making people "safe" to keep a watch on them, and building bridges so armies could move faster and destroy quicker. The Mongols are bad!
Fermentation is a form of chemical transformation of organic substances that breaks down simple compounds by exploiting the enzymes with compl...
Chinese food seems to be one of the most popular of all Asian styles of cooking. Southern dishes center more on freshness and tenderness because of the colder weather whereas northern dishes have more oil, vinegar, and garlic. Japanese cooking accentuates the frequent use of deep-frying such as tempura by using vegetable oil and even raw foods such as sushi. In Korea, much of the
What do you think of when you hear the word “famine”? Do you think of natural disasters, of unpredictable tragedy, of innocent lives lost? Tragedy and death are inherent to the concept of starvation on a large scale, but the nature of some famines may have as much to do with politics as it does with the environment. What I expected to uncover as I began my research on the 1994-98 famine in North Korea was food shortages on a massive scale as a result of terrible growing conditions, extreme climates, unpredictable and unpreventable circumstances, for the most part. Admittedly, my knowledge of famine was limited to what I knew of the countryside of pre-communist China, where the most sustenance provided by the land the bare minimum was, and any number of external changes negatively effecting growth of or access to crops could equal devastation for entire regions. With that as my frame of reference, I was surprised by the uniquely political circumstances behind the famine in North Korea. The famine that killed 2-3 million in the 1990's was more closely tied to its independence from the southern half of the Korean peninsula it had once shared, to the fall of communism and the Soviet Union, than to any singular natural disaster. The millions that died did so as a result of their government prioritizing its independence over their survival, its budget over their sustenance. North Korea's famine was born of 1950's conflict, fueled by 1990's politics, and sustained by human error and hubris from within.
Lactic acid have more growth requirements than then normal bacteria since it was evolved in nutrient-rich environments. Lactic acid bacteria have diverse mechanisms for creating the energy needed to support and sustain biological activities. The availability of organic acid in the fruit can be important in allowing growth and metabolism. As lactic acid bacteria have the ability to produce large amount of acids, they often inhibit the development of other bacteria in juices and are able to cause their own autolysis. Excessive clarification and pre treatment of the fruit during the process of sending the fruit to the market which removes many of the natural yeasts and flora. The chemical compsition of juice also affect the rate of fermentation. Fruits generally tend to contain sufficient substrate (soluble sugars)that allow for the yeast and bacteria to fermented , so it can be said that because the fruits used did not show a very high increase in acidity it did not provide a sufficient substrate for the lactic acid bacteria that is present on the fruit to be used for fermentation.Temperature has an impact on the growth and activity of different strains of yeast. At temperatures of
Microbes are major key components in both are homes and industrial food preparation. There are number of lactic acid which is a form of bacteria which is a large group of beneficial bacteria used in certain foods while they are getting prepared such as yogurt, cheese, sour cream, butter milk and other type of fermented milk products. Things such as vinegars are produced by bacterial acetic acid fermentation. Yeast is also major use in the making of beer and wine and also for the leaving of breads. This also involves fermentations to convert corn and other vegetable carbohydrates to also make beer, wine or gasohol but also bacteria is the agents of are other foods. Other fermented foods will include things such as soy sauce, olives and cocoa. (Microbes and human life, 2013) Single cell proteins are known as dried cells of microbes which are used in protein supplement shacks. They are also called “novel food” and “minifood”. The production of this requires micro-organisms which then serve as the protein source and then the substrate which is biomass which they grow on them. There are a number of both these sources that we are able to use for the production of single cell protein (SCP). The micro-organisms used belong to the following groups of Algae, Fungi and bacteria. (Slide Share, 2012)
Law, Abu Bakar, Mat Hashim, and Abdul Hamid (2011) concluded that fermentation is one of the oldest and widely used food preservation methods in households, small-scale food industries as well as in large enterprise. Fermented foods generally preserved pleasant flavor, aroma, texture, enhanced nutritive values and good keeping quality under ambient conditions. (p.1)
A nation’s innovation system is shaped by how the nation leverages its endowments—natural resources, culture, history, geography, and demographics—through policies that create a thriving market-oriented economy and accelerate the transition of new technologies, processes, and services to the market (Branscomb and Auerswald 2002). The aim of this assignment is to evaluate South Korea’s innovation policies, in light of its latest ranking as the second most innovative country in the world.
For over a hundred years, Korea has always been invaded, influenced and fought over by its large neighbors, but Korea fought back as one united nation. It can be dated back to 1904, when Japan and Russia, the two large powers in East Asia at that time, fought for control of the country. Russia was defeated and Japan used its victory to annex Korea in 1910. Then, World War Two came about, dismantling the power of the Japanese Empire and Korea became a victim of the Cold War. Korea was divided into two spheres of influence, along the 38th parallel. While Japan surrendered, the United States and the Soviet Union swooped in to claim the Korean peninsula. The United States claimed the South of the divided land, while the Soviet Union claimed the
Kimchi is a very popular Korean dish. It is made by fermenting vegetables, usually cabbage and white radish, and seasoning them with red peppers and garlic. Kimchi is served with almost every Korean meal. Kimchi is a good source of vitamin C and fiber. Large quantities of Kimchi are usually made during the late fall or early winter during a time called kimchang. The vegetables are buried in large earthenware crocks to ferment it during the winter months. Kimchi has become famous worldwide and is very popular in...