fermentation carbon dioxide
11Dioxide de carbone — Dioxyde de carbone Dioxyde de carbone représentation 3D du dioxyde de carbone Général Nom IUPAC Dio …
12fermentation — 1. A chemical change induced in a complex organic compound by the action of an enzyme, whereby the substance is split into simpler compounds. 2. In bacteriology, the anaerobic dissimilation of substrates with the production …
13carbon monoxide — Carbonic Car*bon ic, a. [Cf. F. carbonique. See {Carbon}.] (Chem.) Of, pertaining to, or obtained from, carbon; as, carbonic oxide. [1913 Webster] {Carbonic acid} (Chem.), an acid {HO.CO.OH}, not existing separately, which, combined with positive …
14Fermentation lock — The fermentation lock or airlock is a device used in beer brewing and wine making that allows carbon dioxide released by the beer to escape the fermenter, while not allowing air to enter the fermenter, thus avoiding oxidation.There are two… …
15fermentation — n. the biochemical process by which organic substances, particularly carbohydrate compounds, are decomposed by the action of enzymes to provide chemical energy. An example is alcoholic fermentation, in which enzymes in yeast decompose sugar to… …
16fermentation — noun Date: 1601 1. a. a chemical change with effervescence b. an enzymatically controlled anaerobic breakdown of an energy rich compound (as a carbohydrate to carbon dioxide and alcohol or to an organic acid); broadly an enzymatically controlled… …
17fermentation — noun a) Any of many anaerobic biochemical reactions in which an enzyme (or several enzymes produced by a microorganism) catalyses the conversion of one substance into another; especially the conversion (using yeast) of sugars to alcohol or acetic …
18fermentation — /fɜmɛnˈteɪʃən / (say fermen tayshuhn) noun 1. a change in an organic molecule brought about by a ferment, which converts it to simpler molecules, especially the anaerobic change of sugar, as in grapes, to ethyl alcohol with the release of carbon… …
19heterolactic fermentation — fermentation that produces lactic acid and one or more additional products, such as ethanol, acetic acid, or carbon dioxide …
20Ethanol fermentation — is the biological process by which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby producing ethanol and carbon dioxide as metabolic waste products. Yeasts carry out ethanol fermentation on sugars in… …
