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We also show that yeast can remove this haze-forming protein from wine.
The results do not exclude platelet inhibition by wine in vivo.

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What is the impact of low pH on nosZI and nosZII?
5 answers
Low pH has a significant impact on nosZI and nosZII genes. Research suggests that low soil pH inhibits the assembly of functional N2O reductase (N2OR), particularly affecting nosZ gene expression. This interference with N2OR assembly at low pH levels hinders the reduction of N2O to N2 by denitrifying organisms in soils. Additionally, the study on the effect of low pH on microbial metabolism indicates that alterations in pH influence the metabolism of different bacterial species, leading to changes in ATP levels and NADH/NAD+ ratios. These findings collectively highlight the detrimental impact of low pH on the expression and functionality of nosZI and nosZII genes, crucial for N2O reduction processes in various microbial and soil environments.
Is overusing fish amino acid and fermented fruit juice can lead to acidity? due on what factors?
5 answers
Overusing fish amino acids and fermented fruit juice can potentially lead to acidity due to the fermentation process involving lactic acid bacteria (LAB). LAB ferment carbohydrates, leading to a decrease in pH and the production of organic acids like lactic acid, which act as preservatives in fermented products. Additionally, the presence of biogenic amines, such as histamine and tyramine, in fermented fish products can contribute to acidity. The enzymatic and metabolic activities during fermentation can alter the nutritional and bioactive characteristics of the products, impacting acidity levels. Therefore, excessive consumption of these fermented products rich in fish amino acids and fruit juice can potentially disrupt the body's pH balance, leading to increased acidity levels.
Is overusing fish amino acid and fermented fruit juice can lead to acidity?
5 answers
Overusing fish amino acid and fermented fruit juice can potentially lead to acidity due to the presence of lactic acid bacteria (LAB) in fermented products, which can contribute to a decrease in pH. Additionally, the addition of alginic acid propylene glycol ester to acidic drinks can help stabilize colloidal uncertainty and maintain clarity, indicating a concern for acidity in such beverages. Furthermore, the brewing method involving the addition of extraneous source amino acids like glutamic acid to regulate fruit wine fermentation highlights the importance of controlling amino acid concentrations to achieve desired taste and quality, potentially impacting acidity levels. Therefore, excessive consumption of products rich in fish amino acids and fermented fruit juices may indeed lead to increased acidity levels in the body.
How much yield of shrimp waste used to make chitin?
5 answers
The yield of chitin from shrimp waste varies depending on the specific study. One study extracted chitin from Ridgeback shrimp waste and achieved a yield of 224.36 ± 0.32 g/kg. Another study focused on chitin extraction from shrimp shells of different species using microbes and reported yields ranging from 13.871% to 16.062% at different shell to bacterial broth ratios. These findings highlight the variability in chitin yield from shrimp waste, influenced by factors such as the species of shrimp, extraction methods, and processing conditions. Overall, the studies demonstrate the potential of utilizing shrimp processing waste to extract chitin, a valuable biopolymer with various applications in industries such as agriculture, biomedicine, and biotechnology.
What is coffee fermentation?
5 answers
Coffee fermentation is a crucial process in coffee production that involves the conversion of carbohydrates into primary products. This process impacts the flavor, aroma, and overall sensory quality of coffee. Traditionally, coffee cherries undergo fermentation to remove outer layers and dry the seeds, with various microorganisms like bacteria and yeast playing essential roles. Controlled fermentation using added yeast has been explored to enhance coffee quality, with studies showing that different yeast species can influence acidity, taste, and aroma compounds in the final product. Factors like variety, climate, and fruit maturity influence the spontaneous fermentation process, affecting the activity of microorganisms and the transformation of substrates. Additionally, fermentation with microbes isolated from civet droppings has been used to isolate caffeine from coffee powder, showcasing the diverse applications of fermentation in coffee processing.
How can byproduct bovine heart be used?
4 answers
Byproduct bovine heart can be utilized in various ways. One method involves processing it along with other cow byproducts to create sweet and delicious delis without any chemical additives, ensuring safety and rich nutrition for consumption. Additionally, the fat rendering process from bovine slaughter can generate protein material suitable for the manufacture of meat products, providing economic benefits to the industry. Furthermore, the utilization of slaughterhouse by-products, including bovine heart, in pet food production has been explored due to their richness in protein, fats, vitamins, and minerals, offering a cost-effective and nutritious alternative for pet food formulations. These diverse applications showcase the versatility and value of incorporating byproduct bovine heart into various products, ranging from human food to pet food.
What are user preferences cgm device applicator?
5 answers
User preferences for CGM device applicators are crucial for enhancing usability and engagement. Similarly, mHealth technology for monitoring alcohol levels also highlights the importance of user preferences, such as controlling features and safety aspects. Additionally, an automatic song selecting device based on user input reflects the desire for personalized preferences in technology. Moreover, an applicator-massaging device designed for spine treatment emphasizes the consideration of natural body characteristics like spine curvature and height in user preferences. Lastly, a user preference recommendation method based on historical data and application scenarios aims to address the challenge of recommending user preferences across different contexts. Overall, user preferences in various devices and technologies play a significant role in improving user experience and engagement.
What are the role of yeast in brewing beer, wine, and spirits?
5 answers
Yeast plays a crucial role in brewing beer, wine, and spirits by contributing to the fermentation process and influencing the final product's characteristics. In beer production, yeast, particularly Saccharomyces and non-Saccharomyces strains, not only ferment sugars to produce alcohol but also synthesize compounds that define the beer's flavor and aroma. Similarly, in wine-making, yeasts interact with grape endogenous microbiota to produce aroma compounds and modify molecules in the must, enhancing the sensory profile of the wine. Furthermore, in the fermentation of alcoholic beverages like spirits, yeasts are essential for producing flavor-active compounds and ethanol, contributing to the overall quality of the final product. Overall, yeast's enzymatic activities and metabolic characteristics significantly impact the organoleptic properties of brewed beverages and spirits, making them diverse and flavorful.
How green synthesis using Spatholobus Littoralis Hassk?
5 answers
Green synthesis using Spatholobus Littoralis Hassk is not directly addressed in the provided contexts. However, various green synthesis methods using different plant extracts like Parkia speciosa Hassk pods extractand sodium carbonate aqueous solutionhave been discussed. These methods involve biosynthesis of materials like SnO2 Quantum dots and dibenzothiazole disulfide, respectively, using environmentally friendly approaches. The utilization of plant extracts in green synthesis processes showcases the potential for sustainable and eco-friendly production methods. While Spatholobus Littoralis Hassk specifically is not mentioned, the use of plant extracts in green synthesis aligns with the concept of utilizing natural sources for environmentally conscious chemical synthesis.
Do consumer tastes converge with globalization?
4 answers
Consumer tastes do exhibit convergence with globalization, as evidenced by various studies. The convergence thesis suggests that globalization leads to similar consumer habits worldwide. Research on wine and beer consumption patterns across 38 countries from 1963-2000 supports this idea, showing a clear convergence in wine consumption relative to beer, especially within more integrated country groups. This convergence is attributed to increasing internationalization and cultural cross-fertilization, leading to the development of global product identities and preferences across different cultural origins. However, despite the trend towards global consumer culture, many individuals still prefer local products for reasons such as perceived health benefits or supporting local industries.
Factor of Health Considerations in pre-marital sex?
4 answers
Health considerations in pre-marital sex are crucial due to the potential risks involved. Factors influencing pre-marital sexual behavior and its impact on health include age, gender, place of residence, risky behaviors, exposure to mass media, knowledge about sexual and reproductive health, alcohol consumption, having a boyfriend/girlfriend, and urban residence. Additionally, intention, attitude, maternal education, subjective norm, peer norm, perceived behavior control, and access to reproductive health information play significant roles in determining healthy pre-marital sex behavior. Environmental factors such as culture, socio-economic status, family dynamics, media influence, and peer pressure also contribute to the decision-making process regarding pre-marital sexual intercourse and its health implications. Interventions focusing on education, family support, and awareness of negative influences are essential in promoting safe sexual practices among adolescents.