2 _wines result from converting most of the sugar from the grapes to alcohol.
3 Fermentations in the beer and wine industries are carried out by yeasts of the genus__
4 Hops were originally added to beers because of their_properties.
5 The alcohol content of an average beer is around_per cent.
6 Coagulation of milk using rennet allows separation into _ and
7 _ cheeses, such as Parmesan, require the longest periods of
8 The bacteria__and__are involved in yoghurt making, converting lactose to___
9 Quorn™ is a meat substitute derived from the fungus__
10 The end-product of sugar fermentation in bread making differs from that in alcoholic fermentations beacuse it takes place in_conditions.
11 _and_are two human pathogens found as spoilage organisms in foodstuffs.
12 Foodstuffs with a low_content are less susceptible to microbial attack.
13 _produced microbially from by a species of Clostridium, was important in explosive manufacture during the First World War.
14 The three amino acids produced in greatest quantities for use in the food industry are__,__and__
15 Citric acid is widely used in the food industry; it is produced by the mould
16 Starch is converted to____by the action of the enzymes «-amylase, glucoamylase and glucose isomerase.
17 The enzymes most widely used in cleaning products are _ and
18 Microbial cultures for the commercial production of antibiotics are grown in large-scale__
1 9__is able to convert copper from its insoluble_
to its soluble__It can also convert iron from its_to its
20 The biggest disadvantage of using biological methods of metal extraction is that the process is__
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Diabetes is a disease that affects the way your body uses food. Normally, your body converts sugars, starches and other foods into a form of sugar called glucose. Your body uses glucose for fuel. The cells receive the glucose through the bloodstream. They then use insulin a hormone made by the pancreas to absorb the glucose, convert it into energy, and either use it or store it for later use. Learn more...