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Arsh119
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I was wondering if anyone could help provide any research areas or research questions that consists of Fermentation
https://en.wikipedia.org/wiki/MeadArsh119 said:I was wondering if anyone could help provide any research areas or research questions that consists of Fermentation
Arsh119 said:I was wondering if anyone could help provide any research areas or research questions that consists of Fermentation
I am unsure how to turn something like it into "research" for a high school student, but I did make a batch of mead, many years ago. Strict care for cleanliness, I put into practice, as best I could. Rinses of equipment with bleach, and very hot water (from freshly boiled, then cooled slightly - without any forced cooling); the raw liquid was boiled briefly before using, and then I cannot remember if I did or did not try to force cool this once placed into the fermentation vessel. Some other details I do not remember well, such as exactly how I closed or covered the opening in the vessel. It was done in a 1-gallon glass jug. The final results, which were revealed at least, AT LEAST one year later, were excellent.Bystander said:
Use borosilicate if possible.symbolipoint said:I am unsure how to turn something like it into "research" for a high school student, but I did make a batch of mead, many years ago. Strict care for cleanliness, I put into practice, as best I could. Rinses of equipment with bleach, and very hot water (from freshly boiled, then cooled slightly - without any forced cooling); the raw liquid was boiled briefly before using, and then I cannot remember if I did or did not try to force cool this once placed into the fermentation vessel. Some other details I do not remember well, such as exactly how I closed or covered the opening in the vessel. It was done in a 1-gallon glass jug. The final results, which were revealed at least, AT LEAST one year later, were excellent.
I believe I used champagne yeast. I cannot remember exactly what the procedure was.
NOTE: If anyone wants to try something like this, definitely be careful about sudden temperature changes to glass equipment to avoid cracking or braking.
To fill-in the related detail from post #3, I had bought a one-gallon glass bottle packaged with, I guess, apple juice inside. Much later after I finished the apple juice, when I was preparing for making/starting the mead, I cleaned the bottle...Mayhem said:Use borosilicate if possible.
Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol using microorganisms like yeast and bacteria. It occurs in the absence of oxygen (anaerobic conditions) and is commonly used in the production of food and beverages such as bread, beer, and yogurt.
There are several types of fermentation, the most common being alcoholic fermentation and lactic acid fermentation. Alcoholic fermentation is carried out by yeast and produces ethanol and carbon dioxide, while lactic acid fermentation is performed by bacteria and produces lactic acid, commonly seen in yogurt and sauerkraut.
The key ingredients for fermentation typically include a source of sugar (such as glucose or fructose), microorganisms (such as yeast or bacteria), and sometimes additional nutrients like nitrogen and vitamins. The specific ingredients can vary depending on the type of fermentation and the desired end product.
A simple high school experiment to demonstrate fermentation can involve mixing sugar, warm water, and yeast in a bottle. A balloon can be placed over the opening of the bottle to capture the carbon dioxide produced during fermentation. Students can observe the balloon inflating as fermentation occurs, indicating the production of gas.
Fermentation has numerous real-world applications, including the production of alcoholic beverages (like beer and wine), dairy products (like yogurt and cheese), and fermented foods (like kimchi and pickles). It is also used in biofuel production and in the pharmaceutical industry for the production of antibiotics and other medications.