In English, many things are named after a particular country – but have you ever wondered what those things are called in those countries?
- Competition among microbes for access to fruit sugars is intense, and may have elicited the initial evolution of ethanolic fermentation by yeast as a means of killing bacterial competitors.
- The bacteria naturally present during fermentation use up most of the lactose in these products.
- As a result, partial chemical/enzymatic digestion and limited bacterial fermentation occur.
- Toward the end of the nineteenth century, Harden began an intense study of the fermentation process, particularly alcoholic fermentation.
- In the lower part of the digestive system it can be a major irritant, causing inflammation and bacterial/fungal fermentation.
- Some short-chain fatty acids are produced by bacterial fermentation of dietary carbohydrates.
- Gas is caused by the fermentation of carbohydrates broken down by bacteria, a perfectly normal part of digestion.
- All bovids have a four-chambered stomach and digest cellulose through bacterial fermentation.
- When we convert the sugars into alcohol by fermentation, we release carbon dioxide and produce a flammable fuel that can be burned in an engine.
- Ethanol is a naturally occurring substance resulting from the fermentation by yeast of fruit sugars.
- They ruminate and use bacterial fermentation to help digest their food.
- Eventually the acid becomes so concentrated that even the ‘good’ bacteria are inhibited: fermentation stops and the food keeps.
- By the time the grapes are boxed and shipped across the island, heat and humidity have triggered fermentation from natural yeasts.
- An even stranger inorganic metabolism, inorganic fermentation, is conducted by some bacteria.
- They are toxic chemicals formed during fermentation.
- It has been suggested that fermentation by particular yeasts or bacteria does not necessarily decrease fruit palatability, but could even increase it.
- The process of fermentation converts sugars in the dough to carbon-dioxide which causes the bread to rise.
- We can assemble a history of yeast fermentation from this information now.
English has borrowed many of the following foreign expressions of parting, so you’ve probably encountered some of these ways to say goodbye in other languages.
Many words formed by the addition of the suffix –ster are now obsolete - which ones are due a resurgence?
As their breed names often attest, dogs are a truly international bunch. Let’s take a look at 12 different dog breed names and their backstories.