What are the necessary for the fermentation process?
597776
the specific sugar GLUCOSE C6H12O6 is required (and part of the definition) of this form of anaerobic cell respiration, but you can start with sucrose and or maltose and or lactose and still get it to ferment if the yeast strain can convert those sugars to glucose with the proper enzymes FIRST and then do the fermentation;  also needs proper temp, proper pH, warmth, fermenting cells (yeast), no light; hopefully the contents aren't under too much pressure, since carbon dioxide gas is produced;  (champagne bottles can explode!)
896142
There are many chemical equations for anaerobic fermentative reactions.\n\nFermentative anaerobic organisms mostly use the lactic acid fermentation pathway:\n\nC6H12O6 + 2 ADP + 2 phosphate → 2 lactic acid + 2 ATP \nThe energy released in this equation is approximately 150 kJ per mol, which is conserved in regenerating two ATP from ADP per glucose. This is only 5% of the energy per sugar molecule than the typical aerobic reaction generates.\n\nPlants and fungi (e.g., yeasts) generally use alcohol (ethanol) fermentation when oxygen becomes limiting:\n\nC6H12O6 + 2 ADP + 2 phosphate → 2 C2H5OH + 2 CO2 + 2 ATP \nThe energy released is about 180 kJ per mol, which is conserved in regenerating two ATP from ADP per glucose.\n\nAnaerobic bacteria and archaea use these and many other fermentative pathways, e.g., propionic acid fermentation, butyric acid fermentation, solvent fermentation, mixed acid fermentation, butanediol fermentation, Stickland fermentation, acetogenesis or methanogenesis.\n\nSome anaerobic bacteria produce toxins (e.g., tetanus or botulinum toxins) that are highly dangerous to higher organisms, including humans.\n\nObligate(strict)anaerobes die in presence of oxygen due to the absence of the enzymes superoxide dismutase and catalase which would convert the lethal superoxide formed in their cells due to the presence of oxygen.
953717
This is an interesting question. I'm not too familiar with gluconeogenesis but I can tell you why lactate is sent to liver cells and not pyruvate:\n\nThe process of glycolysis requires NAD+ to function. During glycolysis, NAD+ strips away electrons from glucose (forming NADH) in order to break it down into pyruvate. Glycolysis therefore needs a constant supply of NAD+.\n\nNow, the process of lactic fermentation is not important because pyruvate is converted to lactate. It is important because during the process, the NADH is converted back to NAD+. This NAD+ is needed to keep glycolysis going. This is why the cells go a step further to convert the pyruvates into lactates.
544999
==================================\nNAD+ is probably your answer.\n\nThe products of alcohol fermentation are:\nAlcohol (Ethanol) ATP, carbon dioxide \n\nSo you know for certain that your answer is either Pyruvic Acid or NAD+\n=======================\nI would argue that your teacher wants you to say NAD+ is NOT the by-product because NAD+ is converted to NADH.  Here's another way of looking at it:\n\nAlcohol fermentation is the formation of alcohol from sugar. Yeast, when under anaerobic conditions, convert glucose to pyruvic acid via the glycolysis pathways, then go one step farther, converting pyruvic acid into ethanol (alcohol).\n==============================
279246
The ABE process uses bacteria to produce Acetone Butanol and Ethanol. This fermentation process yielded a 6:3:1 ratio of Butanol, Acetone and Ethanol.
988889
understanding the reaction meachanism \neffect of catalysts etc....\ndetermining the amounts needed
888381
False. It is actually the opposite - fermentation is "anaerobic" respiration, which means "without oxygen." In yeast, they convert glucose (sugar) to ethanol (alcohol) and carbon dioxide when there is no oxygen. It is how they break down glucose to get energy. In muscles, a similar process occurs when they are working so hard that they use oxygen up too quickly, but still need energy. In this case, glucose is broken down to lactic acid.
713335
There are many factors. I will list a few for starters.\n1) an energy source and suitable nutrients\n2) a waste removal system\n3) suitable pH\n4) suitable osmolarity\n5) suitable oxygen levels (ie aerobic or anaerobic)\n6) no toxic available to kill the cell\n7) suitable temperature\n8) suitable pressure\n9) suitable lighting (sometimes important)\n\nBut most importantly, a suitable medium.
403875
It can be natural or added during the bottling process
684576
1) Fermentation - when making bread dough, yeast, sugar, salt, and water are combined. The yeast eat the sugar and ferment it creating alcohol and carbon dioxide. The carbon dioxide is responsible for bread raising.\n\n2) Acid/base chemistry - when making biscuits and other quick breads, the bubbles in the dough are formed by the reaction between baking soda (base) and an acid. The acid can be buttermilk, lemon juice, or vinegar.\n\n3) Caramelization - when sauteing meat, the goal is to develop a deep brown crust. This crust gives most meat its distinctive taste and is a hallmark of French cooking. Caramelization is the result of heat breaking down proteins into simple sugars giving the food a slightly sweet and complex taste.
902518
The inverted smaller tube is used to detect any gas produced by the fermentation.  If set up properly, the inverted tube should be full with broth prior to innoculation.  As fermentation progresses and gas is produced, some of it will rise up into the tube and become trapped after displacing some of the broth.  If no gas is present in the "bottom" of the inverted tube, then either fermentation did not occur or gas is not a byproduct of that particular yeast/bacteria.
926583
Fermentation:\nC6H12O6 → 2C2H5OH + 2CO2 \n\nCellular Respiration:\nC6H12O6 + 6O2 → 6CO2 + 6H2O + Energy released (2830 kJ mol−1)\nmore specifically:\n-TCA Cycle\n--Isocitrate Dehydrogenase\n--alpha-ketogluterate Dehydrogenase
108765
hi there,\nits like, you need to know the temp and the mass flow rate of the bottom product of the distillation column. also you need to know the boiling point of the bottom product. the mass flow rate depends on your design calculation. temp of the bottom product you should already know. and boiling point of the bottom product is readily availble.\n\nnow use m.cp.dt to find heat required to raise the temp of the product to its boiling point. where cp is the specific heat capacity of the bottom product and is available in handbooks or sometimes expressed as functions of temperature itself. and dt stands for differnce of boiling point of bottom product and the current temp of the bottom product.call this value as h1 (say).\n\nnow you know the latent heat of vapourisation of the bottom product again refer to data handbooks for the values. multiply this by the mass flow rate. and this is the heat required to vapourise the bottoms. lets call this h2 (say)\n\nnow h1+h2, gives you the heat load for the reboiler. use this heat load to calculate the steam requirement etc...\nyou can mail me sanjaykumar_16@yahoo.com for any clarifications.
947750
Water and "nutrients" depending on the specific type of cell. Plant cells need inorganic nitrogen compounds (ammonia, nitrate), phosphate, iron, magnesium, manganese, copper,...\nAnimal cells need organic substances like sugars or amino acids (which plant cells can produce on their own) additionally to vitamins and ions (iron, copper, cobalt, zinc, molybdenum, iodine, selenium,...)
610904
Temperature about 28 Celsius,yeast 10 per cent of the sugar content,duration of fermentation about a week,and you must add some tartaric or citric acid to make acidic PH
152182
None that I know of. Anaerobic bacteria do not need oxygen to survive, and usually die in the presence of oxygen.\n\nTo survive, anaerobic bacteria use two types of repiration to survive: Fermentation and anaerobic repiration, both of which utilize glucose. \n\nThe article does mention that there are times the conversion of pyruvate to acetaldehyde generates CO2 and the conversion of acetaldehyde to ethanol regenerates NAD+. It doesn't mention which bacterium can facilitate said process.
741444
Fermentation is the process sugar is converted to alcohol by yeast.    Root beer is non-alcoholic, so there is no fermentation happening.