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Industrial fermentation is the intentional use of fermentation in manufacturing processes. In addition to the mass production of fermented foods and drinks, industrial fermentation has widespread applications in chemical industry. Commodity chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation. [1]
Alcohol concentration in beverages is commonly expressed as alcohol by volume (ABV), ranging from less than 0.1% in fruit juices to up to 98% in rare cases of spirits. A standard drink is used globally to quantify alcohol intake, though its definition varies widely by country.
The production of butanol by biological means was first performed by Louis Pasteur in 1861. [5] In 1905, Austrian biochemist Franz Schardinger found that acetone could similarly be produced. [5] In 1910 Auguste Fernbach (1860–1939) developed a bacterial fermentation process using potato starch as a feedstock in the production of butanol. [6]
1. CH 3 COCOO − + H + → CH 3 CHO + CO 2. catalyzed by pyruvate decarboxylase. 2. CH 3 CHO + NADH + H + → C 2 H 5 OH + NAD + This reaction is catalyzed by alcohol dehydrogenase (ADH1 in baker's yeast). [3] As shown by the reaction equation, glycolysis causes the reduction of two molecules of NAD + to NADH.
The Industrial Revolution led to an unprecedented escalation in demand, both with regard to quantity and quality, for bulk chemicals such as soda ash. [1] This meant two things: one, the size of the activity and the efficiency of operation had to be enlarged, and two, serious alternatives to batch processing, such as continuous operation, had to be examined.
The Complete Book of Spirits: A Guide to Their History, Production, and Enjoyment. New York: HarperCollins Publishers. ISBN 0-06-054218-7. Forbes, Robert (1997). Short History of the Art of Distillation from the Beginnings up to the Death of Cellier Blumenthal. Brill Academic Publishers. ISBN 90-04-00617-6. Multhauf, Robert (1993).
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.
Ethanol fuel has a "gasoline gallon equivalency" (GGE) value of 1.5, i.e. to replace the energy of 1 volume of gasoline, 1.5 times the volume of ethanol is needed. [ 4 ] [ 5 ] Ethanol-blended fuel is widely used in Brazil , the United States , and Europe (see also Ethanol fuel by country ). [ 2 ]