Term
| What is sacharomyces Cerevisae |
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Definition
| A yeast which is a key organism in most ethanol production around the world |
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| What is the most widely consumed alcoholic beverage? |
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Definition
| Beer - 102 billion liters per year worldwide |
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Term
| 3 biological Systems in beer making |
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Definition
| 1. yeast(sacharomyces Cereviesae)2. Barley (Hordeum Sativum) 3. Hops (Humulus lupulus) |
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Definition
| 1. Malting 2. Mashing 3. Fermentation 4. Packaging |
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| 1. Primary, Ethanol is quickly formed. 2. Secondary, the beer matures and improves flavor |
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| filtration and carbonation - then beer put into bottles |
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Definition
| Bottom fermenting strains of s. cerviseae. need cool temp, longer maturation period |
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Definition
| Top Fermenting of S. cervisae, need a warmer temp, short maturation |
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Definition
| Made from lagers and ales, low lovel of non-fermentable carbs in final product |
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Term
| Difference between dry/light beers and ales/lagers |
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Definition
| They initially contain fewer fermentable substrates |
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Definition
| The beginning of brewing by addition of water to barley grains. |
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Definition
| Member of the Cannabinacaeae(marijuana family) non-toxic flavor compounds humulones and essential oils from the hop flower |
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| Hops contributers to the beer |
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Definition
| bitterness, flavor, and aroma to the beer and inhibit pathogenic bacteria. |
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Term
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Definition
| Ethanol production stage, where soluble sugars like glucose in the WORT are converted to ethanol by yeast |
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Term
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Definition
| The maturation stage where flavors are developed and off flavors are degraded |
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Term
| Whats the Germination Process? |
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Definition
| Enzymes are released to mobilize nutrient reserves from the endosperm of the seed which feeds the growing embryo |
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Term
| In Malting, what is the mashing process? |
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Definition
| when the released sugars from starch and amino acids from proteins from the endosperm and are then released efficiently |
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Term
| In Malting, what are the fermenting steps? |
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Definition
| soluble sugars like glucose are made available for the yeast in WORT to which yeast strains are add to start fermentation. |
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Term
| How does periodic fasting improve health? |
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Definition
| It is suggested going without food imposes mild stress on cells and cells respond by increasing their ability to cope with more severe stress |
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Definition
| applications of modern principles of genetics and related to biochemical steps to the understanding of cells, tissues, organisms, and the ecosystem |
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Definition
| modification of DNA to bring out qualities for products and services |
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Definition
| the ability to specifically modify DNA |
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Term
| What is "Triple Pressure" that the world is facing? |
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Definition
| Food production, population growth, saturation, environmental degradation |
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Definition
| Egyptians and Sumerians learn about fermentation in baking and brewing but didnt know what caused it |
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Definition
| Greeks developed grafting of plants to create clonal orchards |
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Definition
| Fermented Acids as preservative for foods |
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Definition
| Louis Pasteur develops techniques for pasteurization which protects food by killing microbes needed for fermentation |
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Definition
| Austrian Monk, Mendal studied genetic inheritance in peas but did not know about genes |
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Definition
| Oswald isolated the first genetic material known as DNA |
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Definition
| Watson sand Crick discovered that genetic materials made of DNA |
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Definition
| Gene Splicing discovered by Boyer and Cohen that led to recombinant DNA Tech, where genes from unrelated species canbe put together as the genetic principles are common and evolved |
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Definition
| Insulin is the first genetically engineered product |
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Definition
| Chymosin for cheese ripening is the 1st genetically engineered product for food applications |
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Definition
| Genetically engineered tomato, which altered for delayed ripening |
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Definition
| Insect and weed tolerant cotton, soy and corn |
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| GOlden rice with high beta-carotene, a vitamin A precursor |
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| alcoholic cider (fruit and horse milk) |
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| 1. growth factor hormone for improving milk production 2. vaccines and antibiotics for animal health |
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Term
| Biotechnology of Microbial Products |
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Definition
| 1. yeast based feeds 2. enzymes for food production 3. Salmon color from yeasts 4. biodegradable packaging for foods |
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Definition
| 1. transgenic plants 2. transgenic animals 3. modify texture, flavor and nutrients 4. detection of pathogens |
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Definition
| 1. Drought Resistant plants for arid areas 2. Improved nutrition 3. low fat fries 4. cancer preventing biochemicals 5. peanut with less allergenic compound 6. healthy cooking oil options |
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