How does sugar have an influence to the quality of beer?5 answersSugar content in beer significantly impacts its quality. Addition of rice to beer increases total sugar content, affecting the beer's taste and mouthfeel, while also influencing its color by altering lightness, redness, and yellowness. Saccharose concentration in beer can lead to variations in pH values, ethanol content, and sensory properties, with negative impacts on taste and smell when saccharose is added. Moreover, increasing glucose levels in wort can affect the production of aromatic higher alcohols like tyrosol and phenylethanol, with different outcomes depending on the type of yeast used for fermentation. Monitoring fermentable sugar levels through Fourier transform infrared (FTIR) analysis allows for predicting fermentability and assessing beer quality, providing a rapid measure of changes in the sugar profile during brewing processes.
How does amount of sugar affect fermentation?4 answersThe amount of sugar significantly impacts fermentation processes. Studies have shown that varying sugar concentrations influence the rate of fermentation and the production of key byproducts like ethanol and carbon dioxide. For instance, in yeast fermentation, the addition of more sucrose did not always result in higher ethanol production, indicating a complex relationship between sugar levels and fermentation outcomes. Additionally, high sugar concentrations can lead to distinct metabolic responses in different yeast strains, with some showing excellent adaptation mechanisms to extreme sugar levels, as observed in Starmerella bacillaris. Moreover, the type of sugar and its concentration within a solution can impact the production of carbon dioxide, highlighting the importance of understanding sugar dilutions for efficient fermentation processes.
What is the effect of sugar concentration?4 answersThe effect of sugar concentration varies depending on the specific context. In the context of seaweed kombucha tea, higher sugar concentrations result in increased viscosity and alcohol content, while pH value and vitamin C content decrease. For instant coffee production, the optimal sugar concentration for good organoleptic quality is 25%. In the case of dried candied tomatoes, a sugar solution concentration of 55% produces dried candied with good characteristics based on water content, total dissolved solids, and organoleptic properties. In yeast fermentation, a moderate concentration of glucose leads to increased fermentation rates and carbon dioxide production. Similarly, a higher sugar concentration in yeast leads to increased CO2 production, ATP production, and growth rates.
What is productization in software development?5 answersProductization in software development refers to the process of transforming customer-specific software solutions into standardized products that can be sold in the market. It involves transitioning from a service-driven approach, where software is developed based on individual customer needs, to a product-driven approach, where software is developed to meet market demands. The goal of productization is to align software with company strategy, improve planning accuracy, reduce time-to-market, enhance product quality, and sustain economic success. This process requires the introduction and adaptation of software product management processes, which evolve during the stages of productization. The stages of productization can vary depending on the organization, but they typically involve defining a consistent product structure, partitioning logic, and implementing software product management capabilities. In the context of SaaS (Software-as-a-Service) business, productization is crucial for building enterprise SaaS solutions with a viable product-market fit.
Why is there need of product development in jeans?5 answersProduct development in jeans is necessary due to several reasons. Firstly, the fashion industry's excessive spending and ever-changing trends lead to increased material production, resulting in more industrial waste and harmful pollutants. Secondly, the low recycling rates and large environmental impacts of cotton in jeans make it crucial to find innovative solutions for waste prevention. Additionally, the invention of new production technologies, such as laser cutting and printing and dyeing techniques, contribute to the development of unique and functional jeans products. Moreover, enzymic treatment of jeans materials can result in soft products with an excellent touch and without any embrittling or wet feeling. Overall, product development in jeans is essential for sustainability, waste reduction, and creating innovative designs that meet consumer needs.
What skills do you need to work in product development?10 answers