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Why is fermentation crucial for various aspects of human life? - Coggle…
Why is
fermentation
crucial
for
various
aspects
of
human life?
What is fermentation
Fermentation is the process in which a substance breaks down into a simpler substance. An example is when a molecule like glucose is broken down anaerobically (Britannica 2017).
What aspects of human life
The affects on human life
Helps break down foods for easier digestion.
A common practice for food producers and companies, to increase taste and shelf life.
Health benefits, in anti oxidant, anti microbial, anti fungal and anti diabetic.
Food production
Food preservation
Waste reduction
Health and nutrition
Why is fermentation crucial
Various types of fermentation
Alchohol fermentation
Alcohol fermentation, also known as ethanol fermentation, is the process in which sugars such as glucose, fructose, and sucrose are converted to alcohol and carbon dioxide (Khan Academy, 2019)
Lactic acid fermentation
The process in which bacteria convert sugars into lactic acid. This contributes to various types of food such as yogurt, cheese, and sourdough bread (Khan Academy 2016).
Acetic acid fermentation
The process in which alcohol is converted into acetic acid by the agency of bacteria (Merriam Webster 2023). Essentially it creates vinegar by fermenting wine.
Crucial aspect
has the ability to increase shelf life
Adds more flavours, to the food
Allows for easier absorption of the food
What can fermentation create
Alcohol
Glycerol
Sugars
Lactic acid
Citric acid
Vinegar acid
Research Questions
What are the effects of acetic acid fermentation (IV) on the amount of yogurt produced (DV) in comparison to lactic acid fermentation under controlled conditions?
Dependent Variable
The amount of yoghurt being produced
Independent Variable:
Types of fermentation
Acetic acid fermentation
Lactic acid fermentation
Controlled Variables
Type of milk
Temperature
Duration of fermentation
What are the effects of environmental temperature (IV) on the amount of ethanol produced (DV) in alcohol fermentation, while keeping other factors constant?
Dependent Variable
Amount of ethanol produced (mL)
Independent Variable
Temperature of the environment
20°C
40°C
60°C
Controlled Variables
Duration of fermentation
pH level of environment
Amount of glucose
What are the effects of pH levels (IV) on lactic acid production (DV) in lactic acid fermentation under controlled conditions?
Dependent Variable
Amount of lactic acid being produced
Independent Variable
pH levels
Acidic (0-6)
Basic (7)
Neutral (8-14)
Controlled Variables
Type of lactic acid
Temperature
Duration of fermentation
What are the effects of the duration of alcohol fermentation (IV) on the amount of carbon dioxide produced (DV) under controlled conditions?
Independent Variable
Duration of fermentation
1 minute 2 minutes 3 minutes
Dependent Variable
Amount of carbon dioxide produced (ppm) using a CO2 sensor
Controlled Variables
Yeast type
Temperature
pH
What are the effects of sugar substrate concentration (IV) on the rate of alcohol fermentation (DV) in controlled conditions?
Independent Variable
Sugar concentration
10%, 20%, 30%
Dependent Variable
Rate of fermentation (ppm)
Controlled Variables
Temperature
Type and strain of yeast used
Type of substrate
pH of environment
How do you measure how much food fermentation can create
pH monitoring
Fermentation often leads to a decrease in pH due to the introduction of organic acids. Monitoring the amount of decrease in pH could indicate the progress of fermentation.
Microbial Count
Quantifying the number of bacteria or yeast in the food product can indicate the extent of fermentation.
Gas production
Fermentation also produces gas such as carbon dioxide as a byproduct. Utilising a probe to determine how much gas is being produced could also indicate the extent of fermentation