1)When does fermentation occur?
94077
Fermentation occurs when there is no oxygen in the surrounding environment.  Fermentation is an anaerobic (without oxygen) process.
552494
Hey that's worth a shot although i think ill need a couple kilo's of sugar, couple of slices of bread, some vitamin B to get the process going. but then again the carbon dioxide produced by the ferment will kill me. oh well back to the drawing board.
579207
You're really going to have to do your own research on this one. \n\nYou've picked a very broad topic and it will be easier for you to understand if you can turn up some basic research materials on bioreactors/fermenters with diagrams.\n\n"with diagrams" is the key there. These things are easier to understand if you visualize them.
269318
http://en.wikipedia.org/wiki/Fermentation\n\nhttp://en.wikipedia.org/wiki/Photosynthesis\n\nhttp://en.wikipedia.org/wiki/Respiration\n\nIt seems most closely related to respiration if you look at the third link.
188791
There are two kinds of respiration: aerobic (with oxygen) and anaerobic (without oxygen).  Aerobic respiration doesn't seem to vary much in creatures that undergo it with respect to the products it creates.  However, anaerobic respiration can have several different results, two of which are ethanol and lactic acid formation.  \n\nEthanol is created in alcoholic beverages by placing yeast in the presence of some sort of sugar, and placing it in an anerobic environment (like a bottle if you're making wine), and then it is allowed to sit for a while so that the yeast can convert the sugars to ethanol.  \n\nSimilarly, your muscle cells are normally undergoing aerobic respiration, but if you run a long distance, the muscles start using up all the oxygen avaliable to them, so they convert to anaerobic respiration, the by product of which is lactic acid.  Lactic acid causes the cramps in the muscles that you feel after a long, hard work out.
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
76454
Not the explanation but examples:\n\nMicrobial fermentation occurs in nature as well as in technical processes.\n\nSediment in water bodies usually undergoes anaerobic fermentation, aka fouling. A similar process is used in certain steps of waste water treatment (other steps use aerobic fermentation).\n\nYeast plays a role in food preparation: both in baking (goal: production of CO2 to create bubbles which make the product soft) and brewing (goal: production of ethanol) yeast is added to grain products or fruit.\n\nPickled herring is fermented to the product called spekesild by the Norwegians and matjes by the Germans. I am told that in the mediterranean, fish are fermented for the production of the effluent which is used as a spicy sauce.\n\nVenison usually is left hanging in order to reach the dark colour of the meat - another case of fermentation.\n\nYogurt, cheese and other milk products involve steps of fermentation.\n\nEven our own guts use microbial fermentation for the recovery of vitamin D from the food. There are noxious by-products, as often in fermentation...
970747
As to what?  The very first time or a specific chemical / physical entity?
796540
1. In fermentation, pyruvic acid molecules from the glycolysis cycle are turned into other chemical compounds, and a little bit of energy (only two ATP molecules per molecule of glucose – actually four are produced in glycolysis, but two are used up before it reaches this stage) is produced, IN THE ABSENCE OF OXYGEN!\n2. It takes place in the cytoplasm.\n3. all eukaryotes, to some degree\n4. wine, beer, cheese, medications...all are products of fermentation
223647
i have found that once the timescale of fermentation is reached it will result in the coeficiant expansion of the original quantity. bearing in mind the properties of  the 3 states of matter are of course intermingled with H20  its understandable that time is of the essence . You may refer to Von danikens theory of alien fermentation equations based on the helgar experiance this will show that in time is of no consequence. So to conclude if you wait a long time you have wasted your time because what is TIME.
321447
I had to make sauerkraut in first year university microbiology, and a quick Google search reveals that this is a fairly standard exercise. You should be able to find tons of info, a couple of links are below.\n\nYou don't add anything to the cabbage, you rely on the microorganisms already on the leaves (i.e., it's a wild culture, you don't add 'starter'.) Usually there's an initial growth of a coliform, but as acid levels in the mix rise, it selects for acid-tolerant bacteria including Leucostoc and Lactobacillus (also responsible for yogurt.) The important thing is to keep air out, as oxygen will allow the growth of other aerobic microorganisms including mold.
64455
mould or any microorganisms require  various  enzymes to carry out difernt unction and these enzymes work best at a perticuklar temperatour if the temperatur goeslower or above the growh is hampered and thus wen the mould is kept in fridge their enzymes dont wrk to the maximum capacity their ability to wrk gets weeker and thus the grown is also slow...... i gess u  got the reuired explanaion
1001274
First part is subterfuge ?\nToday is Friday
88985
The yeast Saccharomyces cerevisiae is used in production of most alcoholic beverages. When oxygen is present, yeast grow efficiently on a sugar substrate, making yeast cells and carbon dioxide (the citric acid cycle). This is  the chemoorganotrophic metabolism of respiration. When oxygen is absent, yeast switch to an anaerobic metabolism, fermentation, which is less efficient (only about 27% energy conversion to ATP), producing carbon dioxide, fewer yeast cells and the by-product ethanol.\nThere are a small number of yeast cells present on the skins of grapes in the vineyard. These stay in the must (the pulp and skins)when the grapes are crushed. During the first few days the yeast grow by respiration, consuming oxygen from the juice. When the oxygen is depleted the yeast switch to fermentation. Care must be taken to ensure that no air is allowed into the container or the cycle will be disrupted. Certain subspecies of yeast are more alcohol tolerant and will continue to reproduce until the ethanol reaches 10 to 15% by volume. The product must be distilled if higher alcohol concentration is desired. Overall, one molecule of glucose yields two of ethanol and two of carbon dioxide.\nGlycolysis, the fermentation of glucose, is also called the Embden-Meyerhof pathway. The first stage produces two molecules of glyceraldehyde 3-phosphate. The second stage conserves energy as ATP by oxidation-reduction, producing two molecules of pyruvate. The third stage is a second oxidation-reduction with the formation of fermentation products.\nDetailed discriptions and illustrations of the glycolysis pathway can be found in many science texts, including the source I used.
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.
789620
Yes, sugar- either glucose, or in the case of dairy fermentations, lactose.
223316
Beer is made by boiling various grains or malted grains to extract some sugars, then adding yeast and allowing the resulting solution (wort) to undergo anaerobic fermentation to convert the sugars to ethanol.\n\nGrains can be barley malt, wheat malt, roasted barley, wheat, oats, flaked rye, corn, rice, or even buckwheat (not a true grain, but a member of the rhubarb family).  Corn and rice are  usually used as adjuncts.  Other fermentables, such as molasses or honey, or even maple syrup, can be added.  Some beers, called "milk" or "sweet" stouts, even have lactose added, although lactose is not fermentable.\n\nHops are usually added at various stages during the boil to provide flavor and aroma.  Hops are a natural preservative.  Some beers, such as Scotch ales, do not use hops.\n\nMany beers are also brewed with fruits or fruit extract.  Some are herbed.  Some ancient styles that have been revived by one company, Heather Ales LTD, include a heather ale, a Scotch pine ale (made with pine and spruce sprigs, really nasty), and a beer with kelp added.\n\nIf you really want to learn a lot about beer, join the web site listed below.  Over 25,000 beers are in their database, and lots of information.