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Fermentation is anaerobic production of [1996]
- a)protein and acetic acid
- b)alcohol, lactic acid or similar compounds
- c)ethers and acetones
- d)alcohol and lipoproteins
Correct answer is option 'B'. Can you explain this answer?
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Fermentation is anaerobic production of [1996]a)protein and acetic aci...
Fermentation is referred to as the decomposition of organic compounds, anaerobically by enzymes yielding alcohol, organic acids; gases etc.
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Fermentation is anaerobic production of [1996]a)protein and acetic aci...
Fermentation, chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the manufacture of wine and beer, a process at least 10,000 years old. The frothing results from the evolution of carbon dioxide gas, though this was not recognized until the 17th century. French chemist and microbiologist Louis Pasteur in the 19th century used the term fermentation in a narrow sense to describe the changes brought about by yeasts and other microorganisms growing in the absence of air (anaerobically); he also recognized that ethyl alcohol and carbon dioxide are not the only products of fermentation
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Fermentation is anaerobic production of [1996]a)protein and acetic acidb)alcohol, lactic acid or similar compoundsc)ethers and acetonesd)alcohol and lipoproteinsCorrect answer is option 'B'. Can you explain this answer?
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