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ChE 145 Long Exam 3 > [Topic 1] Fermentation > Flashcards

[Topic 1] Fermentation Flashcards

1
Q

Any microbial process controlled by humans that produces useful products.

A

Industrial Fermentation

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2
Q

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

A

Louis Pasteur

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3
Q

Characteristics of the Biological Component (3)

A
  1. Molds
  2. Yeast
  3. Bacteria
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4
Q

Multicellular filaments and increase by vegetative growth.

A

Molds

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5
Q

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

A

Yeast

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6
Q

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

A

Bacteria

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7
Q

Important Chemical Conversions (4)

A
  1. Oxidation
  2. Reduction
  3. Hydrolysis
  4. Esterification
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8
Q

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

A

Oxidation

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9
Q

Aldehyde to alcohol, sulfur to hydrogen sulfide

A

Reduction

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10
Q

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

A

Hydrolysis

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11
Q

Hexose and phosphoric acid to hexose phosphate

A

Esterification

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12
Q

Prerequisites for a good fermentation process (5)

A
  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.
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13
Q

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

A

True

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14
Q

Critical factors in fermentation (5)

A
  1. pH
  2. Temperature
  3. Aeration-Agitation
  4. Pure-culture fermentation
  5. Uniformity in yields
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15
Q

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

A

True

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16
Q

Major fermentation industries (7)

A
  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
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17
Q

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

A

Denatured Alcohol

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18
Q

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

A

Denatured Alcohol

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19
Q

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

A

Denatured Alcohol

20
Q

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

A
  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
21
Q

Raw materials in the manufacturing of denatured alcohol (9)

A
  1. Cellulosic materials
  2. wood
  3. wood waste
  4. sulfite liquors
  5. ethyl sulfate
  6. ethylene gas
  7. grain products
  8. whey
  9. molasses
22
Q

Major process in the manufacturing of denatured alcohol (2)

A
  1. Monosaccharide Production
  2. Fermentation
23
Q

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

A

Ethanol (CH2OH) or Absolute alcohol

24
Q

What is the role of absolute alcohol in gasoline production?

A

Octane Booster

25
Q

Dehydration methods of absolute alcohol (7)

A
  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
26
Q

Important process in the production of absolute alcohol (1)

A

Microsieve Dehydration

27
Q

Types of alcoholic beverages (3)

A
  1. Malt Liquors
  2. Fermented Wines
  3. Distilled Liquors
28
Q

Malted (germinated) grain to make carbohydrates fermentable

A

Malt Liquors

29
Q

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

A

Fermented Wines

29
Q

Yeast action on sugars of fruit

A

Fermented wines

30
Q

Fermented liquors that are distilled to increase alcohol content.

A

Distilled liquors

31
Q

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

A

Beer

32
Q

These are fermented beverages that have undergone distillation and aging.

A

Distilled Liquors

33
Q

These are used as a solvent. (2)

A
  1. Butyl Alcohol
  2. Acetone
34
Q

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.

A

Riboflavin

35
Q

It refers to fermented dilute alcohol.

A

Acetic acid

36
Q

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

A

Vinegar

37
Q

The most versatile organic acid.

A

Citric Acid

38
Q

The major use of citric acid.

A

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

39
Q

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

A

Citric Acid

40
Q

The microorganism responsible for the production of citric acid.

A

Aspergillus niger

41
Q

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

A

Lactic Acid

42
Q

The microorganism responsible for the production of lactic acid.

A

Steptococcu lactis

43
Q

Examples of miscellaneous compounds (3)

A
  1. Monosodium Glutamate
  2. L-lysine
  3. Dihydroxyacetone
44
Q

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

A

Monosodium glutamate

45
Q

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.

A

Production of enzymes by fermentation

ChE 145 Long Exam 3 (12 decks)

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