[Topic 1] Fermentation

Question 1

Any microbial process controlled by humans that produces useful products.

Answer 1

Industrial Fermentation

Question 2

He showed that fermentation is directly caused by life processes of minute organisms.

Answer 2

Louis Pasteur

Question 3

Characteristics of the Biological Component (3)

Answer 3

1. Molds
2. Yeast
3. Bacteria

Question 4

Multicellular filaments and increase by vegetative growth.

Answer 4

Molds

Question 5

Unicellular, 0.004-0.010 mm in diameter, and multiply by budding.

Answer 5

Yeast

Question 6

Unicellular, 0.007 mm in diameter, and multiply by binary fission.

Answer 6

Bacteria

Question 7

Important Chemical Conversions (4)

Answer 7

1. Oxidation
2. Reduction
3. Hydrolysis
4. Esterification

Question 8

Alcohol to acetic acid, sucrose to citric acid, dextrose to gluconic acid

Answer 8

Oxidation

Question 9

Aldehyde to alcohol, sulfur to hydrogen sulfide

Answer 9

Reduction

Question 10

Starch to glucose, sucrose to glucose and fructose, and to alcohol

Answer 10

Hydrolysis

Question 11

Hexose and phosphoric acid to hexose phosphate

Answer 11

Esterification

Question 12

Prerequisites for a good fermentation process (5)

Answer 12

1. A microorganism that forms a desired end product.
2. Economical raw materials for the substrate.
3. Acceptable yields
4. Rapid fermentation
5. A product that is readily recovered and purified.

Question 13

True or False: The organism needed for fermentation must be readily propagated and be capable of maintaining biological uniformity, thereby giving predictable yields.

Answer 13

True

Question 14

Critical factors in fermentation (5)

Answer 14

1. pH
2. Temperature
3. Aeration-Agitation
4. Pure-culture fermentation
5. Uniformity in yields

Question 15

True or False: Greatest yields, least by-product, and at the lowest cost.

Answer 15

True

Question 16

Major fermentation industries (7)

Answer 16

1. Industrial Alcohol
2. Beers, Wines, and Liquors
3. Butyl Alcohol and Acetone
4. Vinegar and Acetic Acid
5. Citric Acid
6. Lactic Acid
7. Miscellaneous Compounds

Question 17

It is an alcohol containing impurities that adds bad smell and taste. All this being rendered to make the alcohol unfit for human consumption.

Answer 17

Denatured Alcohol

Question 18

It contains 95 % C2H2OH (ethyl alcohol) or more, and 5% H2O or less.

Answer 18

Denatured Alcohol

Question 19

It has economically useful properties as a solvent and for synthesis of other chemicals.

Answer 19

Denatured Alcohol

Question 20

Formulation of denatured alcohol for every 100 gal of ethyl alcohol of not less than 160 proof. (4)

Answer 20

1. Add 0.125 gal of Pyronate or a similar compound
2. 0.50 gal of acetaldol (8-hydroxybutyraldehyde)
3. 2.50 gal of methyl isobutyl ketone
4. 1.00 gal of kerosene

Question 21

Raw materials in the manufacturing of denatured alcohol (9)

Answer 21

1. Cellulosic materials
2. wood
3. wood waste
4. sulfite liquors
5. ethyl sulfate
6. ethylene gas
7. grain products
8. whey
9. molasses

Question 22

Major process in the manufacturing of denatured alcohol (2)

Answer 22

1. Monosaccharide Production
2. Fermentation

Question 23

It contains 99.5% C2H2OH (ethyl alcohol) or more.

Answer 23

Ethanol (CH2OH) or Absolute alcohol

Question 24

What is the role of absolute alcohol in gasoline production?

Answer 24

Octane Booster

Question 25

Dehydration methods of absolute alcohol (7)

Answer 25

1. Conventional dual distillation 2. Extraction with CO2 3. Solvent Extraction 4. Vacuum Distillation 5. Dehydration via adsorption 6. Low-temp blending with gasoline 7. Molecular Sieve

Question 26

Important process in the production of absolute alcohol (1)

Answer 26

Microsieve Dehydration

Question 27

Types of alcoholic beverages (3)

Answer 27

1. Malt Liquors 2. Fermented Wines 3. Distilled Liquors

Question 28

Malted (germinated) grain to make carbohydrates fermentable

Answer 28

Malt Liquors

Question 29

It has 7-14% alcohol content and its raw materials are grapes.

Answer 29

Fermented Wines

Question 29

Yeast action on sugars of fruit

Answer 29

Fermented wines

Question 30

Fermented liquors that are distilled to increase alcohol content.

Answer 30

Distilled liquors

Question 31

A malt liquor that has 2-7% alcohol content and its raw materials are cereals with hops.

Answer 31

Beer

Question 32

These are fermented beverages that have undergone distillation and aging.

Answer 32

Distilled Liquors

Question 33

These are used as a solvent. (2)

Answer 33

1. Butyl Alcohol 2. Acetone

Question 34

In the production butyl alcohol and acetone (acetic acid and vinegar), these are produce which is an antioxidant that fight free radicals, inhibit bacteria, viruses, parasites, and fungi in the body.

Answer 34

Riboflavin

Question 35

It refers to fermented dilute alcohol.

Answer 35

Acetic acid

Question 36

Is 5% acetic acid and is a flavored acetic acid solution.

Answer 36

Vinegar

Question 37

The most versatile organic acid.

Answer 37

Citric Acid

Question 38

The major use of citric acid.

Answer 38

Acidulant (Acidulants are chemical compounds that give a tart, sour, or acidic flavor to foods or enhance the perceived sweetness of foods.)

Question 39

It is manufactured by aerobic fermentation of crude sugar by aspergillus niger.

Answer 39

Citric Acid

Question 40

The microorganism responsible for the production of citric acid.

Answer 40

Aspergillus niger

Question 41

Fermentation of milk sugar by steptococcu lactis and is used as an acidulant and in deliming leather in tanning.

Answer 41

Lactic Acid

Question 42

The microorganism responsible for the production of lactic acid.

Answer 42

Steptococcu lactis

Question 43

Examples of miscellaneous compounds (3)

Answer 43

1. Monosodium Glutamate 2. L-lysine 3. Dihydroxyacetone

Question 44

A miscellaneous compound obtained from fermentation of carbohydrates with Brevibacterium divaricatum.

Answer 44

Monosodium glutamate

Question 45

It allows ensuring a constant quality of the product and a high production yield. It also helps to obtain enzymes specifically targeted to perform specific tasks under required conditions.

Answer 45

Production of enzymes by fermentation