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<table border="0" cellpadding="3" cellspacing="1" width="100%" class="forumline"> <tr> <th class="thCornerL" width="22%" height="26">Autor</th> <th class="thCornerR">Wiadomość</th> </tr> <tr> <td width="22%" align="left" valign="top" class="row1"><span class="name"><a name=""></a><b>osiks5b5rtan</b></span></td> <td class="row1" height="28" valign="top"><table width="100%" border="0" cellspacing="0" cellpadding="0"> <tr> <td width="100%"><img src="http://picsrv.fora.pl/Aniseed/images/icon_minipost.gif" width="12" height="9" alt="Post" title="Post" border="0" /><span class="postdetails">Wysłany: Sob 4:52, 16 Kwi 2011<span class="gen"> </span> Temat postu: nike shox classical http://www.shoxoutlet.com/5Mak</span></td> </tr> <tr> <td colspan="2"><hr /></td> </tr> <tr> <td colspan="2"><span class="postbody">Yoghurt production is one effective usage of introducing technological concepts to students. Aimed towards medium secondary students, the information underneath can be used to create a worksheet or Powerpoint introduction that can be introduced ahead the practical movement. <br />Lactobacillus bulgaricus and Streptococcus thermophilus are both homofermenters <a href="http://www.cheapsneakersstore.com/" target="_blank" class="postlink">nike shox classic <a href="http://www.shoxoutlet.com/" target="_blank">http://www.shoxoutlet.com/</a></a>, which means that lactic sour namely their merely fermentation product. Other species of bacteria, although, are heterofermenters <a href="http://www.cheapsneakersstore.com/nike-shox-r4" target="_blank" class="postlink">Shox R4</a>, producing carbon dioxide and ethanol in appending apt lactic acid. These added products can increase flavour to manifold fermented foods. <br />Read on <br />Biotransformation Technologies <br />The History of Biotechnology <br />Themed Unit Study Ideas for Geography Classrooms <br />Lactic acid fermentation is also accustomed to produce foods such as pickles, cheeses, sauerkraut, sourdough breads, kefir <a href="http://www.cheapsneakersstore.com/" target="_blank" class="postlink">nike shox <a href="http://www.shoxoutlet.com/" target="_blank">http://www.shoxoutlet.com/</a></a>, kimchi (a Korean tray of pickled vegetables) , cassava and nham (Thai fermented fresh meat). Again, the lactic acid creates a peerless flavour and also serves a preservative feature. <br />[/b]Note that the materials and ingredients listed are based aboard the requirements of one group of 4-6 students <br />The History of Yoghurt <br />Biotechnology is defined as the use of alive things to make products beneficial to mankind. As such, yoghurt making and other fermentation processes can be regarded as among the maximum important and early instances of this science. <br />The lactic acid produced in the making of yoghurt acts to curdle milk and improve its flavour. It also performs a natural sterilising role by assisting to dilute the growth of bacteria that cause food poisoning. The lactic acid bacteria are also "gut friendly," which means they foster the growth of helpful intestinal microbes and also contradict toxins. <br />Ironically, many mercantile yoghurts are pasteurised, which destroys the live bacteria present in the yoghurt and their gainful properties. As a consequence, the best yoghurts to buy are the alphabetical and natural ones. <br />Glucose/lactose &rarr; lactic acid <br />Other Uses for Lactic Acid Fermentation <br />Portable hotplate or portable microwave ovenThermometer1 teaspoon natural yoghurt to use as a starter cultureSmall saucepan, 500ml beaker (or a plastic bowl whether using the microwave oven)250 ml milk1 plastic cupIncubator alternatively Thermos flaskMethod for Making Natural YoghurtPour the milk into the saucepan, bea <br /><span style="font-weight: bold">Making Natural Yoghurt:</span> [b]Materials and Ingredients <br />Yoghurt and Biotechnology <br />Glucose/lactose &rarr; lactic acid + ethanol + carbon dioxide <br />The Characteristics of Yoghurt <br />The word equation for the production of lactic acid by homofermenters is: <br />Fermentation involves the use of bacteria and other microbes to industry liquor, lactic acid or other products profitable to man. Yoghurt is the outcome of specialised lactic acid bacteria (<span style="font-style: italic">Lactobacillus bulgaricus </span>and <span style="font-style: italic">Streptococcus thermophilus</span>) converting the lactose in milk to lactic acid and energy. Because this process does no necessitate oxygen it is understood as anaerobic respiration. <br />The accurate origins of yoghurt are relatively hazy, merely it is thought to have originated accidentally over 4500 years antecedent when milk was left to convert acid. It was definitely used as a food in the Middle East and Turkey from the second centenary AD. Yoghurt was introduced into the Western globe as a health food along a scientist appointed Mechnikov, who suspected that it was responsible for the longevity of the Bulgarian human. <br />The word equation for the production of lactic acid by heterofermenters is:</span></td> </tr> </table></td> </tr> <tr> <td colspan="2" height="1" class="spaceRow"><img src="http://picsrv.fora.pl/Aniseed/images/spacer.gif" alt="" width="1" height="1" /></td> </tr> </table>
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