fermentation造句
1. Milk becomes cheese by fermentation.
2. The fermentation of milk causes it to curdle.
3. Yeast is essential for the fermentation that produces alcohol.
4. Sugar is added to the wine during fermentation to increase the alcohol level.
5. Bread made by traditional bulk fermentation. 75p for 800g.
6. In dry wines no sugar is left after fermentation.
7. When fermentation starts to slow down, a hard spile is used to control the escape of the gas.
8. Fermentation experiments in our laboratory have shown that colonic sulphate reducing bacteria outcompete methanogenic bacteria for H 2.
9. Even higher organisms resort to fermentation as an auxiliary process when the oxygen supply is insufficient.
10. The beer is obtained by the fermentation of molasses and banana juice.
11. So much yeast is produced during fermentation that large amounts are sold to companies such as Marmite to be turned into yeast extract.
12. Separating the solid matter for aerobic fermentation into manure also cuts the risk.
13. As with the science of fermentation, it took a surprisingly long time for anybody to find answers to such questions.
14. This fermentation gradually changes the flavor of the dough as well as the chemistry among all of the ingredients.
15. Effective H 2 disposal during fermentation is essential for normal large bowel function.
16. Sugar is converted into alcohol through the process of fermentation.
17. Sugar is converted into alcohol by a process of fermentation.
18. It acts as a catalyst in the process of fermentation.
19. Unlike the aerobic reaction that produces farmyard manure, anaerobic fermentation gives off little heat, so disease organisms thrive.
20. Slurry stored for any length of time undergoes anaerobic fermentation - and becomes very unpleasant when disturbed.
21. Another example is the use of both urban and agricultural wastes to produce methane gas under controlled fermentation.
22. Other creatures, like some lizards and giant birds such as ostriches, only have rearward fermentation systems in long intestines.
23. There are two ways in which cask beer can be stored that interfere with the vital secondary fermentation.
24. Clearly,[http://] these genes did not just magically appear with the advent of the human discovery of fermentation.
25. Some brewers add extra sugar at this stage to encourage the continuing fermentation.
26. A second major problem is the loss of bitterness due to precipitation in boiling and in fermentation.
27. The filtered beer is tank conditioned, but the greater part of output has a secondary fermentation in the bottle.
28. Quantitative measurements show that in methanogenic subjects the majority of gaseous hydrogen produced from fermentation is consumed by methanogenic bacteria.
29. Leavening with baking powder or soda, called chemical leavening, is completely distinct from yeast fermentation.
30. Kikkoman Soy Sauce takes its pure and subtle flavour from the lengthy natural fermentation process.
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