What happens when you can't do aerobic cellular respiration because oxygen isn't available? Explore fermentation with The Amoeba Sisters! This video focuses on alcoholic fermentation and lactic acid fermentation, and it also mentions how this pathway is different from anaerobic cellular respiration. Table of Contents: 0:39 Why do organisms need oxygen? 1:01 Aerobic Cellular Respiration 2:07 Options for when there is no oxygen? 2:38 Anaerobic Respiration 3:18 Fermentation 5:38 Alcoholic Fermentation 6:35 Lactic Acid Fermentation Reference: OpenStax, Biology. OpenStax CNX. Apr 9, 2018 http://cnx.org/contents/[email protected] ----------------------------------------------------------------------------------------- Further Reading regarding how lactate/lactic acid may -not- be responsible for delayed muscle soreness (or fatigue)? Biology OpenStax (free, peer-reviewed textbook): https://cnx.org/contents/[email protected]:[email protected]/Metabolism-without-Oxygen https://www.tandfonline.com/doi/abs/10.1080/00913847.1983.11708485 https://www.researchgate.net/publication/297742203_Lactate_Friend_or_Foe https://www.researchgate.net/publication/7206794_Lactic_Acid_and_Exercise_Performance https://www.nytimes.com/2006/05/16/health/nutrition/16run.html ----------------------------------------------------------------------------------------- Support us on Patreon! http://www.patreon.com/amoebasisters More ways to Support Us? http://www.amoebasisters.com/support-us.html Our Resources: Biology Playlist: https://www.youtube.com/playlist?list=PLwL0Myd7Dk1F0iQPGrjehze3eDpco1eVz GIFs: http://www.amoebasisters.com/gifs.html Handouts: http://www.amoebasisters.com/handouts.html Comics: http://www.amoebasisters.com/parameciumparlorcomics Unlectured Series: https://www.amoebasisters.com/unlectured Connect with us! Website: http://www.AmoebaSisters.com Twitter: http://www.twitter.com/AmoebaSisters Facebook: http://www.facebook.com/AmoebaSisters Tumblr: http://www.amoebasisters.tumblr.com Pinterest: http://www.pinterest.com/AmoebaSisters Instagram: https://www.instagram.com/amoebasistersofficial/ Visit our Redbubble store at http://www.amoebasisters.com/store The Amoeba Sisters videos demystify science with humor and relevance. The videos center on Pinky's certification and experience in teaching science at the high school level. Pinky's teacher certification is in grades 4-8 science and 8-12 composite science (encompassing biology, chemistry, and physics). Amoeba Sisters videos only cover concepts that Pinky is certified to teach, and they focus on her specialty: secondary life science. For more information about The Amoeba Sisters, visit: http://www.amoebasisters.com/about-us.html We cover the basics in biology concepts at the secondary level. If you are looking to discover more about biology and go into depth beyond these basics, our recommended reference is the FREE, peer reviewed, open source OpenStax biology textbook: https://openstax.org/details/books/biology We take pride in our AWESOME community, and we welcome feedback and discussion. However, please remember that this is an education channel. See YouTube's community guidelines https://www.youtube.com/yt/policyandsafety/communityguidelines.html and YouTube's policy center https://support.google.com/youtube/topic/2676378?hl=en&ref_topic=6151248. We also reserve the right to remove comments with vulgar language. Music is this video is listed free to use/no attribution required from the YouTube audio library https://www.youtube.com/audiolibrary/music?feature=blog We have YouTube's community contributed subtitles feature on to allow translations for different languages, and we are thankful for those that contribute different languages! YouTube automatically credits the different language contributors below (unless the contributor had opted out of being credited). We are not affiliated with any of the translated subtitle credits that YouTube may place below. If you have a concern about community contributed contributions, please contact us.
Views: 185597 Amoeba Sisters
Check out the following links below! Over 1000+ Medical Questions: http://www.5minuteschool.com DONATE + SUPPORT US: http://paypal.me/5minuteschool Patreon: https://goo.gl/w841fz Follow us on Twitter: http://twitter.com/5MinuteSchool Follow us on Instagram: http://instagram.com/5minuteschool My personal Instagram: http://instagram.com/shahzaebb Contact us: [email protected] ______ ◅ Donate: http://www.5minuteschool.com/donate ◅ Website: htttp://www.5minuteschool.com ◅ Twitter: http://www.twitter.com/5minuteschool ◅ Facebook: http://www.facebook.com/5minuteschool ◅ Email: [email protected] This video looks into the metabolic process of Fermentation in micro-organisms such as bacteria and fungi. We look into 2 types of fermentation, ethanol fermentation and lactic acid fermentation.
Views: 209982 5MinuteSchool
Glycolsis occurs when a molecule of glucose is oxidized into pyruvate. It occurs in most organisms and is the most ancient metabolic pathway. After pyruvate is produced, two processes occur depending on whether or not there is a presence of oxygen. In anaerobic conditions, or without the presence of oxygen, fermentation takes place. During this process, pyruvate, which is a toxin, is reduced to ethanol and lactate. As a by-product, small amounts of ATP are produced along with carbon dioxide. When we exercise, our skeletal muscles ferment glucose into lactic acid. It serves as a fuel source for cardiac muscle as well as brain neurons. In this video we will discuss in detail the manufacturing of wine and chocolate. Fermentation is very important when it comes to manufacturing foods. Because of ethanol, goods like chocolate, wine, bread, cheese and tofu are able to be produced. In this video we will discuss in detail the manufacturing of wine and chocolate. The production of wine is made through fermentation of crushed grapes using an assortment of yeasts which consume the sugars found inside of the grapes and converts them into alcohol. The chocolate we love and eat would not be so tasty without the process of fermentation. Because of the intense bitter taste of the cacao(ca-cow) seed, they must be fermented to develop the flavor. Fermentation is what gives the beans their familiar chocolate taste.
Views: 10879 hemal2663
For more information, log on to- http://shomusbiology.weebly.com/ Download the study materials here- http://shomusbiology.weebly.com/bio-materials.html Source of the article published in description is Wikipedia. Thanks to original content developers. Link- http://en.wikipedia.org/wiki/Main_Page Fed-batch culture is, in the broadest sense, defined as an operational technique in biotechnological processes where one or more nutrients (substrates) are fed (supplied) to the bioreactor during cultivation and in which the product(s) remain in the bioreactor until the end of the run. It is also known as semi-batch culture. In some cases, all the nutrients are fed into the bioreactor. The advantage of the fed-batch culture is that one can control concentration of fed-substrate in the culture liquid at arbitrarily desired levels ( in many cases, at low levels). Generally speaking, fed-batch culture is superior to conventional batch culture when controlling concentrations of a nutrient (or nutrients) affect the yield or productivity of the desired metabolite. The types of bioprocesses for which fed-batch culture is effective can be summarized as follows: 1. Substrate inhibition Nutrients such as methanol, ethanol, acetic acid, and aromatic compounds inhibit the growth of microorganisms even at relatively low concentrations. By adding such substrates properly lag-time can be shortened and the inhibition of the cell growth markedly reduced. 2. High cell density (High cell concentration) To achieve very high cell concentrations, e.g. 50-100 g of dry cells/L, in a batch culture a high initial concentrations of the nutrients in the medium are needed. At such high concentrations of the nutrients become inhibitory, even though they have no such effect at the normal concentrations used in batch cultures.
Views: 51447 Shomu's Biology
No longer a fad but the future of skincare, I always look for fermented ingredients when I’m choosing skincare products and I’m happy that this breakthrough is becoming widespread and not stopping. Last year, I made a video about why I look for fermented skincare because of a Goodal haul I made. Since then, so many other products and brands focusing on this have emerged and I’ve been wanting to make a dedicated video about some of these brands and products that take this to another level. Sorry for pronouncing “Galactomyces” wrong throughout the video haha! Subscribe Here : http://bit.ly/1OWWTmY Goodal Fermented Skincare Haul https://youtu.be/nsGSbrt40Tg — Products Mentioned — Botanic Farm Grain Ferment Cleansing Sherbet https://goo.gl/GbxukZ Su:m37 Miracle Rose Cleansing Stick https://goo.gl/Bco0Ob Manyo Factory Galactomyces Niacin Special Treatment Essence https://goo.gl/IozscP Benton Fermentation Eye Cream* https://goo.gl/mk4mD4 Manyo Factory Active Refresh Herb Peeling Gel* https://goo.gl/e78rfD Get 20% off your first purchase at Memebox.com with this coupon code - http://share.memebox.com/x/7FSoFq My skin type : Dehydrated, often dry, sensitive. You may have a very different experience with the products I review if you have a different skin type or preference. __ Other places to find Gothamista: Instagram - gothamista Snapchat - gothamista Twitter - the_gothamista Pinterest - thegothamista Business Inquiries only: [email protected] _ This was a collaboration with Memebox. Most of the products however, were purchased by moi. Ones that were provided for review purposes are marked (*). Though I choose which products to review. All my reviews and opinions are honest and based on my own experience with the products which may not be suitable for everyone. I make no money from links provided which are purely for your convenience Groove Grove by Kevin MacLeod (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1200054 Artist: http://incompetech.com/ -~-~~-~~~-~~-~- Please watch: "Best Budget Friendly Skincare under $20!" https://www.youtube.com/watch?v=0Evk_VEyhKQ -~-~~-~~~-~~-~-
Views: 164897 Gothamista
This lecture explains about alcohol fermentation process in yeast by anaerobic respiration. ethanol fermentation is a result of anaerobic respiration by some bacteria and yeast to produce alcohol products. For more information, log on to- http://www.shomusbiology.com/ Get Shomu's Biology DVD set here- http://www.shomusbiology.com/dvd-store/ Download the study materials here- http://shomusbiology.com/bio-materials.html Remember Shomu’s Biology is created to spread the knowledge of life science and biology by sharing all this free biology lectures video and animation presented by Suman Bhattacharjee in YouTube. All these tutorials are brought to you for free. Please subscribe to our channel so that we can grow together. You can check for any of the following services from Shomu’s Biology- Buy Shomu’s Biology lecture DVD set- www.shomusbiology.com/dvd-store Shomu’s Biology assignment services – www.shomusbiology.com/assignment -help Join Online coaching for CSIR NET exam – www.shomusbiology.com/net-coaching We are social. Find us on different sites here- Our Website – www.shomusbiology.com Facebook page- https://www.facebook.com/ShomusBiology/ Twitter - https://twitter.com/shomusbiology SlideShare- www.slideshare.net/shomusbiology Google plus- https://plus.google.com/113648584982732129198 LinkedIn - https://www.linkedin.com/in/suman-bhattacharjee-2a051661 Youtube- https://www.youtube.com/user/TheFunsuman Thank you for watching
Views: 62893 Shomu's Biology
This industrial microbiology video explains downstream processing and different techniques behind this to process product for delivery For more information, log on to- http://shomusbiology.weebly.com/ Download the study materials here- http://shomusbiology.weebly.com/bio-materials.html
Views: 64275 Shomu's Biology
What is FERMENTATION THEORY? What does FERMENTATION THEORY mean? FERMENTATION THEORY meaning - FERMENTATION THEORY definition - FERMENTATION THEORY explanation. Source: Wikipedia.org article, adapted under https://creativecommons.org/licenses/by-sa/3.0/ license. SUBSCRIBE to our Google Earth flights channel - https://www.youtube.com/channel/UC6UuCPh7GrXznZi0Hz2YQnQ The fermentation theory was studied in depth and brought to light first by Louis Pasteur. This theory states that it is the idea or concept of how fermentation is brought on by microbes and put to the concept of spontaneous generation to rest. Even though this theory is now outdated and has been replaced by the germ theory of disease, for a long time it held true, and Louis was on the forefront of explaining why it seemed organisms appeared out of nothing instead of claiming it was just a spontaneous act of God. Fermentation was a process that has been used for thousands of years, but no one could explain exactly what was happening and why. From Pasteur's discovery of why and how fermentation occurs, the process has been studied intensely and is now a mastered art used in everyday life with processes of making things such as alcoholic beverages, some foods like yogurt or even manufacturing some medications. Simply put, fermentation is the anaerobic metabolic process that converts sugar into acids, gases, or alcohols. This metabolic process is used in oxygen starved environments. Yeast and many other microbes commonly use this process in order to carry our their anaerobic respiration to survive. Even the human body carries out fermentation processes from time to time. When someone runs a long distance race, lactic acid will build up in their muscles over the course of the race. That lactic acid is the by-product of fermentation taking place in their body, which tries to produce ATP so the body can continue to run since they could not process the oxygen intake fast enough. Although fermentation will give a lower yield of ATP production than aerobic respiration does, it can occur at a much higher rate. Fermentation has been used by humans consciously since around 5000 BCE where there were jars recovered in the Iran Zagros Mountains area in which contained remnants of a microbes similar those present in the process of making grapes into wine. Before the 1870s, when Pasteur published his work on this theory, it was believe that microorganisms and even some small animals such as frogs would spontaneously appear, which was coined as spontaneous generation. Spontaneous generation was the explained theory that when elements of the Earth such as clay or mud would mix with water and sunlight in certain amounts, creatures would just appear out of that concoction. A common way that this idea was "proven" over and over again was by taking a piece of raw meat and placing it in open air, which would almost always produce maggots. This idea was accepted and believe to be true before Louis Pasteur shook the Earth with his new ideas that organisms actually came from traceable beginnings. Pasteur demonstrated that fermentation is caused by the growth of microorganisms, and the emergent growth of bacteria in nutrient broths is due to biogenesis rather than spontaneous generation. He exposed boiled broths to air in vessels that contained a filter to prevent all particles from passing through to the growth medium. Yet, when the vessels were open to the air surrounding it, the organisms appeared. It could be concluded that spontaneous generation could be disproven. The organisms did not just appear but were coming from the air, yet we were not able to see them at such a small level. His famous experiment was used with a curved neck placed on top of a beaker. This curved neck was the key to proving his findings because it showed that the germs and microbes had to fall into the broth inside. The curved neck did not allow this to happen. ....
Views: 809 The Audiopedia
This video is made available as part of the biofuels education projects funded by the National Science Foundation and the U.S. Department of Agriculture. This video illustrate the process of Ethanol fermentation, also referred to as alcoholic fermentation, in which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic waste products.
Views: 104533 Biofuels Edu
Lecture on fermentation process and explanation of fermentation biology in yeast. Fermentation is a metabolic system that converts sugar to acids, gases, and/or alcohol. It occurs in yeast and bacteria, but also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. Fermentation can be used more commonly to consult the bulk growth of microorganisms on a development medium, generally with the intention of manufacturing a special chemical product. French microbiologist Louis Pasteur is more commonly remembered for his insights into fermentation and its microbial explanations. The science of fermentation is referred to as zymology. Fermentation takes place within the lack of oxygen and becomes the mobile’s most important means of ATP construction.It turns NADH and pyruvate produced in the glycolysis step into NAD+ and various small molecules relying on the kind of fermentation (see examples below). Within the presence of O2, NADH and pyruvate are used to generate ATP in breathing. This is referred to as oxidative phosphorylation, and it generates way more ATP than glycolysis on my own. Hence, cells most often benefit from heading off fermentation when oxygen is on hand. Exceptions comprise obligate anaerobes, which can't tolerate oxygen. For more information, log on to- http://www.shomusbiology.com/ Get Shomu's Biology DVD set here- http://www.shomusbiology.com/dvd-store/ Download the study materials here- http://shomusbiology.com/bio-materials.html Remember Shomu’s Biology is created to spread the knowledge of life science and biology by sharing all this free biology lectures video and animation presented by Suman Bhattacharjee in YouTube. All these tutorials are brought to you for free. Please subscribe to our channel so that we can grow together. You can check for any of the following services from Shomu’s Biology- Buy Shomu’s Biology lecture DVD set- www.shomusbiology.com/dvd-store Shomu’s Biology assignment services – www.shomusbiology.com/assignment -help Join Online coaching for CSIR NET exam – www.shomusbiology.com/net-coaching We are social. Find us on different sites here- Our Website – www.shomusbiology.com Facebook page- https://www.facebook.com/ShomusBiology/ Twitter - https://twitter.com/shomusbiology SlideShare- www.slideshare.net/shomusbiology Google plus- https://plus.google.com/113648584982732129198 LinkedIn - https://www.linkedin.com/in/suman-bhattacharjee-2a051661 Youtube- https://www.youtube.com/user/TheFunsuman Thank you for watching
Views: 81717 Shomu's Biology
Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. Fermentation is also used more broadly to refer to the bulk growth of microorganisms on a growth medium, often with the goal of producing a specific chemical product. French microbiologist Louis Pasteur is often remembered for his insights into fermentation and its microbial causes. The science of fermentation is known as zymology. Fermentation takes place when the electron transport chain is unusable (often due to lack of a final electron receptor, such as oxygen). In this case it becomes the cell's primary means of ATP (energy) production.Fermentation turns NADH and pyruvate produced in glycolysis into NAD+ and an organic molecule (which varies depending on the type of fermentation; see examples below). In the presence of O2, NADH and pyruvate are used to generate ATP in respiration. This is called oxidative phosphorylation, and it generates much more ATP than glycolysis alone. For that reason, cells generally benefit from avoiding fermentation when oxygen is available, the exception being obligate anaerobes which cannot tolerate oxygen. Source : https://en.wikipedia.org/wiki/Fermentation
Views: 9619 Hussain Biology
Exploring how the oxidation of co-enzymes like NADH to NAD+ can eventually lead to the production of ATP through oxidative phosphorylation and the electron transport chain. Watch the next lesson: https://www.khanacademy.org/science/biology/cellular-respiration-and-fermentation/variations-on-cellular-respiration/v/lactic-acid-fermentation?utm_source=YT&utm_medium=Desc&utm_campaign=biology Missed the previous lesson? https://www.khanacademy.org/science/biology/cellular-respiration-and-fermentation/pyruvate-oxidation-and-the-citric-acid-cycle/v/krebs-citric-acid-cycle?utm_source=YT&utm_medium=Desc&utm_campaign=biology Biology on Khan Academy: Life is beautiful! From atoms to cells, from genes to proteins, from populations to ecosystems, biology is the study of the fascinating and intricate systems that make life possible. Dive in to learn more about the many branches of biology and why they are exciting and important. Covers topics seen in a high school or first-year college biology course. About Khan Academy: Khan Academy offers practice exercises, instructional videos, and a personalized learning dashboard that empower learners to study at their own pace in and outside of the classroom. We tackle math, science, computer programming, history, art history, economics, and more. Our math missions guide learners from kindergarten to calculus using state-of-the-art, adaptive technology that identifies strengths and learning gaps. We've also partnered with institutions like NASA, The Museum of Modern Art, The California Academy of Sciences, and MIT to offer specialized content. For free. For everyone. Forever. #YouCanLearnAnything Subscribe to Khan Academy's Biology channel: https://www.youtube.com/channel/UC82qE46vcTn7lP4tK_RHhdg?sub_confirmation=1 Subscribe to Khan Academy: https://www.youtube.com/subscription_center?add_user=khanacademy
Views: 220042 Khan Academy
What does it take to grow a product like a pesticide from a flask quantity to an industrial production of 15,000 liters? It takes a lot of expertise, and the right equipment. With a plant that houses 20 vessels, ranging in size from 20 liters to 15,000 liters, Tech Futures is a significant resource for companies in the agriculture sector. But even better, the microbial fermentation team, with its experience, dedication, and passion, makes it possible.
Views: 18525 Alberta Innovates - Technology Futures
Discover the excitement and liberation that comes from creating herbal fermentations including herbal beer, mead, kombucha, water kefir, and lacto-fermented foods through the Herbal Academy’s newest short course! Click here to learn more: https://theherbalacademy.com/product/craft-herbal-fermentation-course/
Views: 1519 Herbal Academy
When fermenting veg you need to keep them submerged below the liquid they are in. This stops them going moldy. But how do you do it? I thought a pot-watcher might do the trick. And it did! Turns out it is the ideal product for just this purpose. I got mine here: https://www.amazon.co.uk/gp/product/B010M4TY9G/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1
Views: 1582 Mike Nuttall
This video describes the role of the fermentation process in the creation of biological products and illustrates commercial-scale fermentation at a cellular level. Included are descriptions of types of fermentation (intracellular, extracellular), types of cells (aerobic, anaerobic), and cell nutrition (media components). The program follows the production of a batch of Green Fluorescent Protein (GFP) from preparation through harvesting, including growth of seed stock, scaling up, and life cycle growth pattern phases (lag, exponential/log, stationary, death). Featured throughout is the monitoring of various production process parameters, including time, temperature, pressure, pH, agitation, etc. For free eLearning resources, check out http://www.ncbionetwork.org/educational-resources/elearning.
Views: 251952 BioNetwork
Scion's industrial fermentation platform can be used to make microbially-produced enzymes, biopolymers, modified sugars, biofuels, and bioplastics (via a process of microbial fermentation). This is a key step in our biorefinery research.
Views: 6969 Scion Research
Welcome to science at home in this experiment we are exploring the fermentation between yeast and sugar. Yeast uses sugar as energy and releases carbon dioxide and ethanol as waste. Yeast and fermentation have been used for thousands of years when making bread. At the end of this episode you will be able to demonstrate fermentation, explain why yeast and fermentation make a balloon grow and explain the chemical reaction that occurs during fermentation. Help support us to do more experiments by becoming a patron on patreon: http://www.patreon.com/thesciguys Equipment and Ingredients: Water Yeast Sugar Balloons Bottles Lab Coat or Apron Gloves Goggles Previous Episode: Leidenfrost Effect: https://www.youtube.com/watch?v=Sgk4sY9Xn1U&index=3&list=PL7VnnL-CJ-z5fZDvjxy7TATkITyw32erX Next Episode: Copper Plating: https://www.youtube.com/watch?v=T3qhqTVssoo&index=6&list=PL7VnnL-CJ-z5fZDvjxy7TATkITyw32erX Check out our website for more experiments, written explanations of the steps and the material list. http://www.thesciguys.ca If you enjoyed the video remember to subscribe, comment and like us to show us you care. Remember to like us on Facebook: http://www.facebook.com/thesciguys Follow us on Twitter: http://www.twitter.com/thesciguys
Views: 221575 The Sci Guys
#iitutor #Chemistry #ProductionOfMaterials https://www.iitutor.com/ The fermentation of fruits, grains and tubers has been used for thousands of years to produce alcoholic beverages. Yeast (a microscopic fungus) and certain bacteria break down the complex carbohydrates (e.g. starch) to form simple sugars, and the sugar molecules are then used as a source of energy. Using cellular enzymes, they break down the sugars to produce alcohol and carbon dioxide as waste products. In Australia, where large amounts of sugar cane are grown, there is a ready supply of sugary, brown syrup called molasses. Molasses is high in sucrose (C12H22O11). Sucrose is a disaccharide of glucose and fructose. The molasses syrup can be used to manufacture ethanol by fermentation, and in Northern Queensland where there is a large sugar cane industry, the fermentation of molasses is an economical way of making ethanol. Fermentation: • Fruit, grains and tubers have been fermented to alcoholic beverages for thousands of years. • Yeast is used to break down complex carbohydrates to simple sugars. • The sugars then ferment to ethanol. Raw material • Carbohydrates, usually in the form of glucose, sucrose or starch. e.g. beer is usually produced from barley, treated so that the starch is broken down into fermentable sugars. • Foe wine, grape juice is the source of these sugars. • The process depends on microorganism, called yeasts which produce enzymes that catalyse the conversion of glucose to ethanol and carbon dioxide. • In Australia, large amounts of sugar cane is grown, mainly in north Queensland. • This gives a ready supply of sugar brown syrup, also known as molasses. • Molasses contains a high sucrose content. • Sucrose is a simple sugar containing which can be fermented to ethanol. • Economically viable way of making ethanol by fermentation. • The fermentation process is performed in a sealed vessel in the absence of air at about . • Fermentation takes place in anaerobic conditions. • Oxygen is excluded from the reaction system, to avoid aerobic respiration and unwanted reactions. • It is Enzymes are protein molecules which act as biological catalysts. Fermentation conditions • Presence of yeast. • Reaction temperature at 37 oC because this is optimum for enzyme performance. • Solid raw materials are chopped up to increase surface area for fermentation. • Absence of Air. • Fermentation is an exothermic reaction. • Exothermic reaction releases heat energy. • Must ensure heat does not build up and increase above 37 oC • Too high a temperature will deactivate the enzyme. • Alcohol-tolerant yeast strains are selected. • Concentration of ethanol can increase to 15% before yeast dies. • Ethanol concentration in wine usually 12-15%. • Generally beer has a smaller percentage of ethanol, about 5%, with less in light beers. • Fortified wines (e.g. port and sherry) have higher ethanol concentrations (around 18%). -by the addition of extra ethanol. • Spirits such as whisky and brandy contain about 40% ethanol. • Higher ethanol concentrations in spirits can be obtained by distillation. Purification of ethanol products • Distillation removes the water content from fermented juices. • 35%-50% ethanol mixture produced. • Up to 96% ethanol can be produced in alcohol distillery. • Separation of water content is done by fractional distillation. • Difficult to produce even higher purity due to strong hydrogen bonding between the water and ethanol molecules. Important of fermentation process • Current, ethanol produced from fermentation is used in all alcoholic beverages. • Some is also used in industrial alcohol applications. • Ethanol can be dehydrated to form ethylene, the important raw material for petrochmicals. • With petroleum resources depleting, fermentation is a potential alternative source for ethylene and fuel for transport.
Views: 31526 iitutor.com
How does beer fermentation work in the beer brewing process? https://youtu.be/E-dQXkb5LRo Jeff Parker from The Dudes' Brewery (http://www.thedudesbrew.com) and Andy Black from MacLeod Ale Brewing Co. (http://www.macleodale.com) talk to us about getting started home brewing beer. If you like these videos as much as we love filming them, SHARE them with your friends. For amazing recipes & full course videos on all manner of food and drink-related recipes and projects, subscribe to The Homemade Recipes YouTube Channel: http://bit.ly/1KH0Ffm Don't forget to visit our website at http://homemaderecipes.com. Follow us on social media. Facebook https://goo.gl/EClOZ9 Instagram https://goo.gl/CmEptO Pinterest https://goo.gl/Kuxz0c --------------------------------------------------Transcript-------------------------------------------------- Fermentation is the metabolic process of yeast. During the course of fermentation, they reproduce and build up stores of food for the next generation and they build up reserves. All that happens during fermentation. And the by-product of fermentation is actually the alcohol and carbon dioxide that we are actually looking for. In making wort, what you’re really trying to do is make the best home for yeast you possibly can so then they will give you the best beer you can possibly get but it’s not the interest of the yeast to make sure that your beer is the best because what you’re really looking for is their by-product, the c02 and alcohol. That’s why higher alcohol fermentation is more difficult because some new yeast don’t like to live in their own waste, very high concentrations. A beer will ferment usually 3 or 4 days. [How Long Fermentation Should Take: Allow the primary fermentation stage to wind down. This will be 2-6 days (4-10 days for lagers)] At the end of 3 - 4 days, probably 3 days, we will have future pitches and then we will cold crash. That involves the rapid decreasing in fermentation temperature from our target beer temperature during fermentation which is 68 down to 38. The goal being to drop the yeast load, the number of yeast cells that wants expansion drop them down to a very low level of let’s say, 1 to 2 million cells per millimeter. So then we can rack the beer of transfer into kegs. That process takes two days. Sometimes we leave it until 3, depending on production cycle. Beer typically isn’t in the tank for more than 7 days. When it comes to fermentation, the ideal one is cool your beer quick, put a lot of yeast in and 2 weeks later you got a beer. That’s the best scenario. If you over-pitch or you under-pitch, you’re gonna get a different effect in the beer. Under pitching, it stresses the yeast because they got this big sugar environment, they’re creating alcohol, their population is low so you get different by-products that they squeeze out from the stress. You over-pitch, they’re gonna eat it all up and may not catch those esters that you’re hoping to get. If you get fermentation but you’re not clean, one of your vessels didn’t get cleaned, it can get crazy. It can bubble up and spill all over the place and get sour. It can taste like dirty dishwater itself. There’s a number of things that can go wrong if you don’t start clean and that’s in any point too. The yeast metabolize like we metabolize. They can only metabolize within their range. There’s residual sugars that they can’t break down that long chain of sugar but you get your wild yeast, they can get those.They’ll start eating those and that’s where you get your over carbonation and those off flavors and dirty flavors. And there’s those breweries that they do sours and then they know how to manipulate the yeast and get the good sour flavor and not the dirty ones.
Views: 3083 Homemade Recipes
FERMENTATION MEDIA Design of Fermentation Media In a fermentation process, the choice of the most optimum micro-organisms and fermentation media is very important for high yield of product. The quality of fermentation media is important as it provides nutrients and energy for growth of micro-organisms. This medium provides substrate for product synthesis in a fermentor. Fermentation media consists of major and minor components. Major components include Carbon and Nitrogen source. Minor components include inorganic salts, vitamins, growth factors, anti-foaming agents, buffers, dissolved oxygen, other dissolved gases, growth inhibitors and enzymes.
Views: 4472 Microbiology with Sumi
Alcohol has been an important part of human culture for a very long time, and from the basic process, we've figured out how to create a wide variety of alcohol beverages! Hosted by: Michael Aranda ---------- Support SciShow by becoming a patron on Patreon: https://www.patreon.com/scishow ---------- Dooblydoo thanks go to the following Patreon supporters -- we couldn't make SciShow without them! Shout out to Justin Ove, Accalia Elementia, Kathy & Tim Philip, Kevin Bealer, Justin Lentz, Fatima Iqbal, Thomas J., Chris Peters, Tim Curwick, Lucy McGlasson, Andreas Heydeck, Will and Sonja Marple, Mark Terrio-Cameron, Charles George, Christopher Collins, and Patrick D. Ashmore. ---------- Like SciShow? Want to help support us, and also get things to put on your walls, cover your torso and hold your liquids? Check out our awesome products over at DFTBA Records: http://dftba.com/scishow ---------- Looking for SciShow elsewhere on the internet? Facebook: http://www.facebook.com/scishow Twitter: http://www.twitter.com/scishow Tumblr: http://scishow.tumblr.com Instagram: http://instagram.com/thescishow ---------- Sources: https://pubchem.ncbi.nlm.nih.gov/compound/ethanol#section=Top http://www.pnas.org/content/112/2/458 http://link.springer.com/article/10.1007/s10816-011-9127-y/fulltext.html http://www.penn.museum/research/projects-researchers/asian-section/112-the-earliest-alcoholic-beverage-in-the-world http://news.nationalgeographic.com/news/2005/07/0718_050718_ancientbeer.html http://www.nature.com/scitable/topicpage/yeast-fermentation-and-the-making-of-beer-14372813 http://howtobrew.com/ http://www.homebrewers.com/category/aatdvarks.videos.001_beginner.hops/ https://books.google.com/books?id=6JHxBwAAQBAJ http://people.westminstercollege.edu/students/cds0709/RESEARCH/Fundamentals%20of%20beer%20and%20hop%20chemistry.doc http://illumin.usc.edu/119/from-the-vine-to-the-table-winemaking-explained/ http://www.winegeeks.com/articles/18 https://www.exploratorium.edu/wine/tannin_activity.html http://www.chem.umass.edu/~samal/269/distill.pdf http://infohost.nmt.edu/~jaltig/Distillation.pdf http://www.popularmechanics.com/home/how-to/a7569/how-distilling-works/ http://www.diffordsguide.com/encyclopedia/2014-03-27/198/bws/distillation-the-science-of-distillation http://drinks.seriouseats.com/2012/06/diy-vs-buy-how-to-make-gin-at-home-infusions-compound-gin.html http://www.experiencetequila.com/tequila-101/aging/ http://www.slate.com/articles/life/drink/2013/03/superaged_spirits_how_old_is_too_old_for_whiskey_gin_and_chartreuse.html Images: https://commons.wikimedia.org/wiki/File:Liquor_store_in_Breckenridge_Colorado.jpg https://commons.wikimedia.org/wiki/File:Ethanol-3D-balls.png https://commons.wikimedia.org/wiki/File:Champ_de_bl%C3%A9_Seine-et-Marne.jpg https://commons.wikimedia.org/wiki/File:Hopfendolde-mit-hopfengarten.jpg https://commons.wikimedia.org/wiki/File:Hopfengarten.jpg https://commons.wikimedia.org/wiki/File:S_cerevisiae_under_DIC_microscopy.jpg https://commons.wikimedia.org/wiki/File:Dry_yeast.jpg https://commons.wikimedia.org/wiki/File:Wine_grapes_baja.jpg https://commons.wikimedia.org/wiki/File:De_Grey_Hours_f.9.r_Wine_pressing.jpg https://commons.wikimedia.org/wiki/File:Tannic_acid.svg https://commons.wikimedia.org/wiki/File:29-autunno,Taccuino_Sanitatis,_Casanatense_4182..jpg https://commons.wikimedia.org/wiki/File:Sediment_in_wine.jpg https://commons.wikimedia.org/wiki/File:Wine_Barrels.jpg https://commons.wikimedia.org/wiki/File:Glenfiddich_Distillery_stills.jpg https://commons.wikimedia.org/wiki/File:A_still_at_Mackmyra_Whisky_Distillery.jpg https://commons.wikimedia.org/wiki/File:Juniperus_communis_cones.jpg https://commons.wikimedia.org/wiki/File:Beam_Rack_House.jpg https://commons.wikimedia.org/wiki/File:Santera_Tequila.jpeg
Views: 861372 SciShow
Grass turned into a Raw product for fermentation processes. We can do this with many other materials.
Views: 386 Biobased-Business.eu
Music: https://www.youtube.com/watch?v=5Hf4DZ6neJs&feature=youtu.be Bibliography: http://science.howstuffworks.com/innovation/edible-innovations/food-preservation7.htm https://www.sciencenewsforstudents.org/blog/eureka-lab/chemistry-gets-cheesy https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4487594/ https://www.thebalance.com/enzymes-used-in-the-dairy-industry-375519 http://www.madehow.com/Volume-1/Cheese.html http://biotechlearn.org.nz/focus_stories/cheesemaking/the_science_of_cheese http://www.madehow.com/knowledge/Pasteurization.html http://clean-water.uwex.edu/pubs/pdf/CF-Cheese.pdf http://www.ehow.com/info_8182538_difference-between-rennin-rennet.html http://www.fooducate.com/app#!page=post&id=57A33936-83D4-E661-409D-826437A4DF15 http://www.scq.ubc.ca/food-microbiology-the-basics-and-the-details-of-cheese-production/ http://slowfood.com/slowcheese/eng/19/controlling-the-risks http://www.slate.com/articles/health_and_science/the_green_lantern/2009/12/soft_cheese_for_a_clean_planet.html http://www.bbc.co.uk/bitesize/standard/biology/biotechnology/living_factories/revision/6/ https://www.britannica.com/topic/dairy-product/Cheese http://www.webmd.com/digestive-disorders/tc/lactose-intolerance-topic-overview#1 https://secure.peta.org/site/Advocacy?cmd=display&page=UserAction&id=405 https://www.exploratorium.edu/cooking/pickles/fermentation.html http://www.livescience.com/33690-swiss-cheese-holes.html http://www.artisancheesemakingathome.com/cheesemaking-ripening.html http://www.soyfoods.org/soy-products/soy-fact-sheets/soy-dairy-free-products https://www.niddk.nih.gov/health-information/health-topics/digestive-diseases/lactose-intolerance/Pages/facts.aspx http://www.peta.org/issues/animals-used-for-food/animals-used-food-factsheets/cows-milk-cruel-unhealthy-product/ http://freefromharm.org/farm-animal-welfare/what-about-humanely-raised-milk-and-dairy-products/ https://buelahman.files.wordpress.com/2011/01/cheese-making.pdf http://www.webmd.com/vitamins-supplements/ingredientmono-540-lactase.aspx?activeingredientid=540 http://arbl.cvmbs.colostate.edu/hbooks/pathphys/digestion/stomach/rennin.html http://biotechlearn.org.nz/focus_stories/cheesemaking/the_science_of_cheese http://www.fao.org/docrep/004/t0515e/T0515E03.htm http://www.newworldencyclopedia.org/entry/Fermentation https://www.uoguelph.ca/foodscience/book-page/caseins http://www.magma.ca/~scimat/Cheese.htm http://www.cheesescience.net/2007/07/introduction-to-cheese-science_30.html?m=1 Images: http://images.clipartpanda.com/cow-clipart-cow-clip-art-2.png http://www.clipartlord.com/wp-content/uploads/2014/06/goat3.png http://clipart.printcolorcraft.com/wp-content/uploads/sheep/sheep%20clipart%2012.jpg http://worldartsme.com/images/cute-camel-clipart-1.jpg http://www.cheesemaking.com/images/recipes/75StGeorge/Pics/pic21.jpg
Views: 1905 Mai-Linh
But some of the most common things we eat and drink are during process fermentation, carbon dioxide is created, a by product lactic acid bacteria. Mead, or ferment meaning, definition, what is if food drink ferments you it, the sugar in it changes into alcoholWhat fermentation chemistry? Thoughtcowhat (biochemistry)? Bioprocess online. The yeast then starts eating the sugar in 29 aug 2006 fermentation is a process that important anaerobic conditions when there no oxidative phosphorylation to maintain production of any group chemical reactions induced by microorganisms or enzymes split complex organic compounds into relatively simple substances, especially which molecules such as glucose are broken down anaerobically. The carbon dioxide is heavier than oxygen, so it pushes define fermentation a chemical change with effervescence in sentence an anaerobic process which energy can be released from glucose even though oxygen not available. See more ferment definition, also called organized. Here, we will explore how this process works, its fermentation definition, the act or of fermenting. How cells extract energy from glucose without oxygen. Fermentation definition of fermentation by the free dictionaryfermentation and anaerobic respiration. Microorganisms like yeast and bacteria usually play a role in the fermentation process, creating beer, wine, bread, kimchi, yogurt other foods. Any of a group living organisms, as yeasts, molds, and certain bacteria, that cause fermentation. It occurs in yeast and bacteria, also oxygen starved muscle cells, as the case of lactic acid fermentation 3 apr 2017 is a metabolic process which an organism converts carbohydrate, such starch or sugar, into alcohol. What is fermentation in chemistry? Thoughtcowhat (biochemistry)? Bioprocess online. The net gain of atp to the yeast cell is 12 sep 2012 process fermenting foods isn't a new one evidence indicates that early fermentation dairy products and preservation definition anaerobic decomposition or sugars starches (carbohydrates) in organic material (cereals fruits) into ethyl alcohol, carbon ferment excitement trouble caused by change uncertainty Meaning, pronunciation, translations examples 27 jul 2015 humans have benefited from alcohol for thousands years. For example, yeast performs fermentation to obtain energy by converting sugar into alcohol. Fermentation is a metabolic process that converts sugar to acids and gases, or alcohol. In yeast, the anaerobic reactions make alcohol, while in your 6 mar 2009 fermented things can be kinds of food that people refer to as acquired tastes. Cellular respiration (article what is fermented food? Chowhoundpickl itdefinition of fermentation by merriam websterwhat are foods? Homemade mommy. Ferment meaning in the cambridge english dictionary. Fermentation occurs in yeast cells, and a form of fermentation takes place bacteria the muscle cells animals. See more 30 sep 2008 fermentation differs from cellular respiration in a way that
Views: 237 real bulbul
Right on the river Rhine, there's the most advanced yeast fermentation production in Europe. Here, UNIFERM creates fresh baker's yeast for baking products rich in flavour and freshness. The product range includes the 42 g yeast cube, compressed yeast in 500 g blocks, crumbled yeast and liquid yeast. Every day, bakeries from artisanal to industrial production as well as end consumers rely on the high and constant leavening power of UNIFERM baker's yeast.
Views: 308 UNIFERM GmbH & Co. KG
Lacto-fermentation is the art and science of crafting cultured foods, such as kombucha, kefir, sauerkraut, pickles, and kimchi. Our ancestors knew the value of fermented foods, but with the advent of pasteurization and refrigeration the popularity of fermented foods has fallen away. But lacto-fermentation is making a big comeback. Fermented foods are loaded with live bacteria and enzymes that boost the immune system and promote intestinal wellness. Acetylcholine, a product of fermentation, helps to stimulate peristalsis (the movement of food through the intestine), improves blood circulation, prevents constipation, and helps crank up gastric juices when they are insufficient and down-regulates them when there is too much. For people coping with diabetes, fermented foods make no demands on the pancreas because sugars are already broken down. Katalin Brown, a certified GAPS (Gut and Psychology Syndrome) practitioner and a lifelong lover of cultured foods, demonstrates the art of fermentation using the open vessel and closed jar methods to make sauerkraut and a vegetable medley. For more information about Gut and Psychology Syndrome and the benefits of fermented foods, visit Katalin's GAPS Ontario website http://gapsontario.wordpress.com/. In response to inquiries and comments, we have posted Katalin's favourite lacto-fermented vegetable medley recipe here: https://www.richters.com/events/20140413.pdf.
Views: 391690 Richters Herbs
Kimchi, Pickles or Any Fermented Probiotic Food To get this product: https://amzn.to/2L30K4A Price: $10.99 ★ EASY-TO-USE for BEGINNERS OR ENTHUSIASTS — Vent gas automatically, no need to burp jars daily to release excess pressure and maintain water levels. ★ MOLD FREE — Cover the jar with a fermenting airlock lid reducing the risk of mold without any daily maintenance. ★ FITS ANY WIDE-MOUTH MASON JAR — With a size of 3.35" diam, each lid is perfectly suitable for all wide mouth mason jars. ★ EASY TO CLEAN — Flexible silicone lids gets cleaning done fast and efficiently on both dishwasher and hand-washing. ★ PREMIUM QUALITY — PLEASE NOTE that H&Q products is the sole seller of this item, and quality will not be guaranteed if you order from other sellers! Made of 100% FDA approved food-grade silicone, BPA-free and odorless, durable for many years. If you are discontent with the product quality or usage experience, we will definitely provide a refund. fermentation lids for mason jars, fermenting jars with airlocks, diy fermentation airlock, pickle pipe fermentation lids, fermenting lids walmart, waterless fermentation lids, fermenting vegetables without airlock, diy mason jar airlock, pickle pipes, pickle pipe, easy fermenter, pickle packer, gartopf fermenting crock, masontops kit, pickle pusher, mason jar fermenting recipes, ceramic fermentation jar, pickle pipe fermentation lids, fermenting lids walmart, fermentation airlock how to use, how to use galahome fermenting lids, are fermentation lids necessary, fermenting in kilner jars, do you need to sterilize jars for fermenting, siliware, fermenting jars walmart, making kimchi for the first time, art of fermentation kimchi, aged kimchi recipe, diy pickle pipe, pickle pipe wide mouth, pickle pipe walmart, pickle pipe for smoking,
Views: 92 Best Product Rivews
This video is the second in a series of three videos depicting the major stages of industrial-scale bioprocessing: fermentation, separation/recovery, and purification. This video describes the process by which a biological product—in this case, molecules of Green Fluorescent Protein (GFP)—is recovered from host e coli cells. The steps of this process are, in very basic terms: (1) separation of cell solids from the broth, (2) disruption of those host cells to release the product contained in them, and (3) isolation of the product through removal of cell debris and other impurities. Tools used to perform these steps include centrifuges, cell disrupters and microfilters.
Views: 98173 BioNetwork
Superfood: Fermented Honey and Garlic The health benefits of fermented honey and garlic are an awesome combination. Enzymes, Antioxidants, digestible natural sugar. Mixed and Fermented garlic and garlic are amazing. You can get what you need to make this and I can get a little kick-back from Amazon! (Following these links does NOT cost extra) -------------------------------------------------------------- Pickle Pebbles = http://amzn.to/2t2lSkJ Straight Wall Jars = http://amzn.to/2rYxp52 Ball Wide-Mouth Plastic Storage Caps = http://amzn.to/2t1YJiU 00:22 Health Benefits of Honey 03:00 Health Benefits of Garlic 05:30 Cleaning Fresh Garlic 07:37 Banner Bees in Maryland = https://bannerbees.com 09:00 Mixing Garlic and Honey 10:17 The Finished Product 10:34 Tasting Fermented Garlic and Honey It's Always Better Done Yourself: https://www.youtube.com/c/BetterDoneYourself http://betterdoneyourself.com https://www.facebook.com/betterdoneyourself https://twitter.com/johnmacdowall Where did I learn all of this? I read. I read real, honest to God books! Here's the reading list: Wild Fermentation, 2nd Edition by Sandor Ellix Katz https://amzn.to/2qMq5XE The Art of Fermentation by Sandor Ellix Katz http://amzn.to/2BP75eL Vinegar Revival Cookbook by Harry Rosenblum https://amzn.to/2K2W3qA Nourishing Traditions by Sally Morrel Fallon http://amzn.to/2BGzsez True Brews by Emma Christensen http://amzn.to/2B6vcsz Real Food Fermentation by Alex Levin http://amzn.to/2jkoFQb The Big Book of Kombucha by Hannah Crum http://amzn.to/2B7CrQH New York Times Cookbook by Amanda Hesser http://amzn.to/2kt5W8D Pollan on Food Boxed Set by Michael Pollan http://amzn.to/2BOecEt Charcuterie http://amzn.to/2kq3Zd7 by Michael Ruhlman On Food and Cooking by Harold McGee http://amzn.to/2ktFawY The Moosewood Cookbook by Mollie Katzen http://amzn.to/2jmwu87
Views: 135933 Better Done Yourself
Project Name: Creation of e-Contents on fermentation technology Project Investigator: Dr. Ramesh Kothari Module Name: Physical and chemical assay of fermentation products
Views: 734 Vidya-mitra
In which Hank does some push ups for science and describes the "economy" of cellular respiration and the various processes whereby our bodies create energy in the form of ATP. Crash Course Biology is now available on DVD! http://dftba.com/product/1av/CrashCourse-Biology-The-Complete-Series-DVD-Set Like CrashCourse on Facebook: http://www.facebook.com/YouTubeCrashCourse Follow CrashCourse on Twitter: http://www.twitter.com/TheCrashCourse Special thanks go to Stafford Fitness (www.staffordfitness.net) for allowing us to shoot the gym scenes in their facilities. This video uses sounds from Freesound.org, a list of which can be found, along with the CITATIONS for this episode, in the Google Document here: http://dft.ba/-25Ad Table of Contents: 1) Cellular Respiration 01:00 2) Adenosine Triphosphate 01:29 3) Glycolysis 4:13 A) Pyruvate Molecules 5:00 B) Anaerobic Respiration/Fermentation 5:33 C) Aerobic Respiration 6:45 4) Krebs Cycle 7:06 A) Acetyl COA 7:38 B) Oxaloacetic Acid 8:21 C) Biolography: Hans Krebs 8:37 D) NAD/FAD 9:48 5) Electron Transport Chain 10:55 6) Check the Math 12:33 TAGS: crashcourse, biology, science, chemistry, energy, atp, adenosine triphosphate, cellular respiration, glucose, adp, hydrolysis, glycolysis, krebs cycle, electron transport chain, fermentation, lactic acid, enzyme, hans krebs, citric acid, ATP synthase Support CrashCourse on Subbable: http://subbable.com/crashcourse
Views: 6441487 CrashCourse
Project Name: Creation of e-Contents on fermentation technology Project Investigator: Dr. Ramesh Kothari Module Name: Cell disruption: fermentation product recovery and purification-III
Views: 5839 Vidya-mitra
Project Name: Creation of e-Contents on fermentation technology Project Investigator: Dr. Ramesh Kothari Module Name: Solvent extraction and recovery: fermentation product recovery and purification-IV
Views: 400 Vidya-mitra
Quiz: 1)What is/are the product(s) of Lactic Acid Fermentation? 2)What is/are the product(s) of Ethanol Fermentation? 3)What type of Fermentation occurs in animals? 4)What is the big picture point of fermentation? 5)What cellular process does fermentation occur after? 6)What must not be present in a cell for Fermentation to occur? 7) Why did the smaller test tube rise? 8) Would it have rose if we used starch instead of glucose? Answers: 1) Lactic Acid 2)Ethyl Alcohol and CO2 3)Lactic Acid Fermentation 4)The big picture point is that it allows glycolysis to continue to make ATP. 5)Glycolysis 6)oxygen 7) It rose because the yeast and glucose fermented releasing carbon dioxide a gas and the gas made the tube rise. 8) No, yeast cannot break down starch into glucose because it does not have the enzyme amalyse.
Views: 843 Reelize Mojo
TSM Products 31063 German Style Fermentation Harvest Pot with Stone Weight, TSM Products 31063 German Style Fermentation Harvest Pot with Stone Weight
Views: 82 Yolande Kauffmann
-- Created using PowToon -- Free sign up at http://www.powtoon.com/youtube/ -- Create animated videos and animated presentations for free. PowToon is a free tool that allows you to develop cool animated clips and animated presentations for your website, office meeting, sales pitch, nonprofit fundraiser, product launch, video resume, or anything else you could use an animated explainer video. PowToon's animation templates help you create animated presentations and animated explainer videos from scratch. Anyone can produce awesome animations quickly with PowToon, without the cost or hassle other professional animation services require.
Views: 55 Aisyah
Shop the Benton collection: https://www.yesstyle.com/en/benton/list.html/bpt.299_bid.317175?utm_source=youtube.com&utm_campaign=Owned_Video All products 100% made in Korea & YesStyle is an authorized retailer of Benton. This video is produced by Benton Korea. Benton Fermentation Eye Cream is an affordable yet effective anti-aging eye cream. Fermentation Eye Cream is a wrinkle improvement functional cosmetic which contains natural ingredients such as galactomyces ferment filtrate, bifida ferment lysate, EGF and ceramide, diminishing fine lines and wrinkles around the eyes without causing irritation or sensitivity. With regular use, the delicate skin becomes firmer, refined and less prone to dryness. Collaborator: Benton - http://bentoncosmetic.com/ Product featured: Benton - Fermentation Eye Cream 30g https://www.yesstyle.com/en/benton-fermentation-eye-cream-30g-30g/info.html/pid.1053033547?cpid=1053033546&utm_source=youtube.com&utm_campaign=Owned_Video Get an EXTRA 10% OFF on your first order with code 💎YESSTYLE💎*. Plus Free Worldwide Shipping for orders US$35+ -------------------------------------------------Let's Be Friends------------------------------------------------- Facebook - www.facebook.com/YesStyle/ Instagram - @YesStyle Twitter - @YesStyle Pinterest - YesStyle.com T&Cs: https://goo.gl/b9gaE0
Views: 3224 YesStyle
I am making homemade apple cider in a 1 gallon jug. Look how much carbon dioxide is being made as a byproduct of fermentation!
Views: 19 Ian Turkstra
Why did Jesus turn water into wine? Is spiritual salvation reflected in the process of chemical fermentation? Click below on Show More for full episode description, free book downloads, and contact info. In this episode, host Curtis Childs and featured guests explore the revelations about salvation and regeneration that eighteenth-century Christian mystic and philosopher Emanuel Swedenborg had during his spiritual explorations. Listen as a podcast - https://swedenborgandlife.simplecast.fm/69626967 Read a recap of this episode - http://www.swedenborg.com/spiritual-fermentation/ Swedenborg and Life is brought to you by the Swedenborg Foundation—a 501(c)(3) nonprofit, independent, educational organization for those seeking to explore spirituality and faith. http://www.swedenborg.com -------------------------------------------------------------------- Free Book Downloads: Divine Providence - http://www.swedenborg.com/product/divine-providence-nce/ Secrets of Heaven - http://www.swedenborg.com/product/secrets-heaven-1-nce/ True Christianity - http://www.swedenborg.com/product/true-christianity-1-nce/ Related Videos: Living Spiritually Short Videos Playlist - https://www.youtube.com/playlist?list=PLgtFTXGqZdSnz965WQwGlZqWozEOq-k_o Swedenborg and Life Spirituality Playlist - https://www.youtube.com/playlist?list=PLgtFTXGqZdSmeZ9AOw-PXYCnvkpq7JE1p Who was Emanuel Swedenborg? - https://www.youtube.com/watch?v=HEa0e8AcS78 -------------------------------------------------------------------- Support the Show: Make a donation to our nonprofit channel so we can continue to make more episodes! *Donate through a secure Google Wallet account by going to our offTheLeftEye channel homepage and clicking the Support button: https://www.youtube.com/user/offTheLeftEye *Donate through our secure PayPal donation processing page: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=ZADSY8EZ62QLU -------------------------------------------------------------------- Follow Us: Hit the Subscribe button under this episode’s title to be notified every time we upload new videos to our YouTube channel! E-mail Sign-Up - http://www.swedenborg.com/email-signup/ Heaven and Hell Facebook - http://www.facebook.com/HeavenAndHellSwedenborg Swedenborg Foundation Facebook - http://www.facebook.com/SwedenborgFoundation Twitter - https://twitter.com/swedenborgfound -------------------------------------------------------------------- Who’s the Host? Curtis Childs is the digital media producer at the Swedenborg Foundation, a nonprofit organization whose goal is to spread eighteenth-century philosopher Emanuel Swedenborg’s timeless message of hope to all. While obtaining his degree in communication studies from Oakland University, Curtis experienced an internal battle with depression that led him to question God, existence, and his lifelong interest in Swedenborgian theology. After a period of intense suffering, he recovered from his depression with the help of modern medicine, therapy, and a return to the spiritually uplifting messages he found in Swedenborg’s writings. Now, Curtis is applying his education and desire to help others find peace through Swedenborg’s insights by producing and hosting a weekly webcast called Swedenborg and Life on the offTheLeftEye YouTube channel. Each week, Curtis and his behind-the-scenes team pour their talents and passions into creating for a worldwide audience a new episode that focuses on spiritual and societal topics such as the afterlife, angels and spirits, near-death experiences, overcoming worldly issues, and more. -------------------------------------------------------------------- Reach Out: Want to be a featured guest on our show or have Curtis Childs appear on your show? If you have any collaboration ideas or other business inquiries, feel free to contact us through the About tab/section of this channel.
Views: 34090 offTheLeftEye
With over a century of experience in fermentation for the food industry, DSM Food Specialties helps make existing diets healthier and more sustainable, giving increasing numbers of people around the world access to affordable, quality food. Customer proximity and the ability to deliver products highly tailored to local requirements are the basis for our continually expanding portfolio of innovative fermentation-based product solutions.
Views: 1257 DSM
Glycolysis and Fermentation Lab Boston University NS 201 Ricardo Sinicio-Tessarotto Tom Ivancic Valdas Siritus Sherrod Smith Kendra Schwindt Joey Lee In this lab, we wanted to observe the different rates of glycolysis (and subsequent fermentation) in different solutions by measuring the amount of CO2 produced from fermentation. We took 4 different test tubes and added 15ml of substrate. We filled one with starch, the other with glucose, another with galactose, and the last one with water. We then added 5ml of yeast and mixed. We measured CO2 production by placing a red drop in a tube with a rubber stopper (a respirometer). As CO2 was produced, the drop would move. We placed the tubes in a hot bath to accelerate the fermentation process. We expected glucose to have the most CO2 production because it is a substrate molecule of glycolysis and it actually did out perform the other 3. In the yeast cells, pyruvate (the product of glycolysis) undergoes fermentation and is reduced to ethanol and carbon dioxide. This allows for the continuous production of ATP (by recycling back the NAD)and a reduction in pyruvate which is toxic to cells. Glycolysis occurs in all cells and is vital to all living systems. Glycolysis and fermentation are important metabolic pathways not only from a day-to-day perspective, but from an evolutionary standpoint as well (Lab Manual
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Fermented Foods and Chemicals (Fermentation of Distillers Yeast, Brewers Yeast, Wine Yeasts, Bakers Yeast, Lactic Acid, Citric Acid, Actinomycete Protease, Bacterial Extracellular Enzymes, Bread, Vegetables) Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. Fermented foods have a specific role to play in health and disease. Fermentation chemicals are used as process initiators in several applications. Fermentation chemicals help in speeding the process reactions and saves time, energy and process cost. Fermentation chemicals are widely used in industries across the globe, owing to their natural structure, low cost and better outputs. The major product class of fermentation chemicals consists of alcohols, enzymes and organic acids. Fermentation chemicals are utilized in variety of applications in a wide range of chemical processes in industries such as alcohol industry, pharmaceutical industry, food and beverages industry, chemical industry, textile industry and rubber industry among others. See more https://goo.gl/6fHlMX https://goo.gl/aIQ1xq https://goo.gl/fpXOym Contact us Niir Project Consultancy Services 106-E, Kamla Nagar, Opp. Spark Mall, New Delhi-110007, India. Email: [email protected] , [email protected] Tel: +91-11-23843955, 23845654, 23845886, 8800733955 Mobile: +91-9811043595 Fax: +91-11-23845886 Website : www.entrepreneurindia.co , www.niir.org Tags Actinomycete Protease Fermentation, Bacterial Extracellular Enzymes Fermentation, Bakers Yeast Fermentation, Book on fermentation technology, Book on Fermented Chemicals, Book on Fermented Foods, Bread Fermentation, Brewers Yeast Fermentation, Business guidance for chemicals fermentation, Business guidance for food fermentation, Business ideas for Fermented foods, Chemicals fermentation Business, Citric Acid Fermentation, Distillers Yeast Fermentation, Fermentation as a Method of Food Processing, Fermentation Business, Fermentation chemical industry, Fermentation Chemicals, Fermentation Chemicals Industry in India, Fermentation Foods, Fermentation in food processing, Fermentation Process, Fermentation processes and products, Fermentation products, Fermentation techniques, Fermentation Technology Book, Fermented Chemicals, Fermented chemicals industry, Fermented food and beverages, Fermented food business, Fermented Foods, Fermented Foods & Vegetables, Fermented Foods and Chemicals, Fermented Foods and Their Processing, Fermented foods best start-up ideas, Fermented foods in India, Fermented vegetables business, Fermenting as a Food Business, Food Fermentation, Food Fermentation Based Profitable Projects, Food Fermentation Industry in India, Foods and Chemicals Fermentation, Foods fermentation Business, Glycolysis and Alcoholic Fermentation, How to Ferment Vegetables, How to Start a Fermentation Chemicals Business, How to Start a Fermentation industry?, How to Start a Food Fermentation Business, How to start a successful Fermentation business, How to Start Fermentation Chemicals Industry in India, How to Start Food Fermentation Industry in India, Industrial chemicals from fermentation, Industrial fermentation, Industrial fermentation process, Industrial Fermentation: Principles, Processes, and Products, Lactic Acid Fermentation, Most Profitable Fermentation Chemicals Business Ideas, Most Profitable Food Fermentation Business Ideas, New small scale ideas in Fermentation Chemicals industry, New small scale ideas in Food Fermentation industry, Opportunities for the fermentation based chemical industry, Production of Actinomycete Protease by Fermentation, Production of Bacterial Extracellular Enzymes by Fermentation, Production of Bakers Yeast by Fermentation, Production of Brewers Yeast by Fermentation, Production of Citric Acid by Fermentation, Production of Distillers Yeast by Fermentation, Production of Lactic Acid by Fermentation, Production of Wine Yeasts by Fermentation, Products of fermentation in yeast, Products of yeast fermentation, Setting up and opening your Fermentation Business, Small Food Business Fermented Foods, Small Scale Fermentation Chemicals Projects, Small Scale Food Fermentation Projects, Starting a Fermentation Chemicals Business, Starting a fermented food business, Starting a Food Fermentation Business, Start-up Business Plan for Fermentation, Types of fermentation process, Vegetables Fermentation, What are the products of fermentation by yeasts?, Wine Yeasts Fermentation, Yeast fermentation, Yeast in Baking
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Project Name: Creation of e-Contents on fermentation technology Project Investigator: Dr. Ramesh Kothari Module Name: Chromatography: fermentation product recovery and purification-V
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In this guide I provide details for brewers that will assist them in fully understanding brewing and fermentation targets and how to best calculate and reach them.
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Here is my most recent and slightly abbreviated how-to video on the fermentation starter: https://www.youtube.com/watch?v=0RWZvvNESNU How to make a fermentation starter for fermenting kimchi and other fruits and veggies, making natural soda, and more. Help support our channel for free by doing all your Amazon shopping via this link: http://amzn.to/2fONUul Contact/paypal: [email protected] Lids I use for my jars: https://www.amazon.com/gp/product/B00AKUMN32/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=rainco-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00AKUMN32&linkId=36f7646e614d5d64c7d8862d04658af3 *Vanlig by Jahzzar is licensed under a Attribution-ShareAlike 3.0 International License./
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