Chemistry Project To Compare Rate Of Fermentation Of Given Samples

contentsIntroductionHistoryContribution to biochemistryUsesRisk of consuming fermented foodsSafety of fermented foodsLimitationsExperimentBibliographlyINTRODUCTION44926251727200Fermentation typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. A more restricted definition of fermentation is the chemical conversion of sugars into ethanol. The science of fermentation is known as zymology. Fermentation usually implies that the action of microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in preservation techniques to create lactic acid in sour foods such as sauerkraut, dry sausages, kimchi and yoghurt, or vinegar for use in pickling foods.HISTORY4199255232410Since fruits ferment naturally, fermentation precedes human history. Since ancient times,