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  Encyclopedia of Keywords > Alcohol > Alcoholic Beverages > Beer > Yeast > Sugars   Michael Charnine

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  1. Sugars are simple carbohydrates that can be easily digested by your body and include foods like cake, soda, candy, jellies and fruits. (Web site)
  2. Sugars are the common substrate of fermentation, and typical examples of fermentation products are ethanol, lactic acid, and hydrogen. (Web site)
  3. Sugars are called simple carbohydrates and found in such foods as fruit and table sugar. (Web site)
  4. Sugars are listed under Total Carbohydrates on food labels. (Web site)
  5. Sugars are commonly associated with dental cavities.


  1. Mucin -- protein found in the saliva that mixes with sugars to form bacterial plaque.
  2. Plaque is composed of mucin, sugars from food, and bacteria that live in the plaque. (Web site)

Amino Acids

  1. It contains enzymes for metabolic reactions together with sugars, salts, amino acids, nucleotides and everything else needed for the cell to function. (Web site)
  2. Through this process, sugars, amino acids, and other monomers pass into the cytosol and become nutrients for the cell. (Web site)
  3. Just like starch is broken down into simple sugars, the fat is broken down into fatty acids and the proteins are broken down into peptides or amino acids. (Web site)

Tooth Decay

  1. Tooth decay is caused by sugars left in your mouth that turn into an acid which can break down your teeth. (Web site)
  2. Fluoride helps prevent tooth decay by making the tooth more resistant to acid attacks from plaque bacteria and sugars in the mouth. (Web site)
  3. The waste that bacteria produces from eating sugars and starches, is an acid which damages the hard enamel on our teeth which will result to tooth decay. (Web site)


  1. Yeast, the unicellular fungi that has the charecteristics of cell, ascospores and colony has the ability to ferment sugars by the production of ethanol.
  2. S. mutans stores polysaccharides made from dietary sugars which can be utilized as reserve carbon and energy sources for production of lactic acid.
  3. In the production of potato chips, the degradation of starch to reducing sugars is critical. (Web site)


  1. The yeasts used to produce ethanol are forced to compete with these contaminating bacteria for sugars in the feedstock. (Web site)
  2. The value of any particular type of biomass as feedstock for fermentation depends on the ease with which it can be converted to sugars. (Web site)
  3. The profile of hemicellulose sugars will depend on the specific type of feedstock. (Web site)


  1. Some preservatives and sugars (sugar and maltodextrin) are also present in some brands. (Web site)
  2. Called erythritol, maltodextrin and tagatose, these natural sugars provide a clean and delicious sweet taste. (Web site)


  1. Chloroplasts are the site of photosynthesis, where the light energy from sunlight is trapped for the synthesis of sugars.


  1. The grapes are taking to special drying rooms where they are allowed to desiccate, concentrating the sugars inside the grape. (Web site)
  2. Instead of being pressed and fermented, they are laid on straw mats to dry and shrivel, concentrating the remaining sugars and flavors, for 90-120 days. (Web site)
  3. The grapes are placed on a straw mat and allowed to slightly dry and shrivel, concentrating the natural sugars.


  1. All monosaccharides are reducing sugars due to the presence of free aldehyde group or ketone group. (Web site)


  1. Caries, also known as cavities, start as an interaction between bacteria, which normally occurs on teeth, and sugars in the diet. (Web site)
  2. Stickiness is everything for the microbe Streptococcus mutans, which creates most cavities by eating sugars and then excreting acids that cause dental decay. (Web site)
  3. When a person eats diets high in carbohydrates and sugars, they tend to have thicker saliva that allows more acid-producing bacteria that can cause cavities.

Four Things

  1. Four things are necessary for cavities to form -- a tooth, bacteria, sugars or other carbohydrates and time. (Web site)

Dairy Products

  1. In addition to sugars, the diet also temporarily eliminates dairy products and wheat.
  2. The guidelines do not apply to naturally occurring sugars like those found in fruit, vegetables or dairy products.
  3. Natural sugars are found in many foods, including fruit and dairy products. (Web site)

Plain Yogurt

  1. This is because there are no added sugars in plain yogurt, only naturally occurring sugars (lactose in the milk).
  2. Note that no added sugars or sweeteners are in the list of ingredients for the plain yogurt, yet 10g of sugars were listed on the Nutrition Facts label.


  1. The alcohol in beer comes primarily from the metabolism of sugars that are produced during fermentation.
  2. Final specific gravity -- Specific gravity of a beer when fermentation is complete (that is, all fermentable sugars have been fermented). (Web site)
  3. Critics rejoin that beer consists mostly of water, hop oils and only trace amounts of sugars, including maltose.


  1. Mixto is made by fermenting and then distilling a mix of agave juice and other sugars, usually cane sugar with water. (Web site)
  2. In rare cases, bacterial colonisation of the intestine can result in fermenting of sugars in food before the food is absorbed.
  3. Ethanol is an alcohol-based alternative fuel produced by fermenting and distilling starch crops that have been converted into simple sugars. (Web site)


  1. A taste sensation most commonly associated in wines with sugars (glucose and fructose), glycerol, ethanol, and 2,3-butanediol (the latter in trace amounts). (Web site)
  2. Peptides are degraded into amino acids; lipids (fats) are degraded into fatty acids and glycerol; and carbohydrates are degraded into simple sugars. (Web site)
  3. Simple sugars, amino acids, glycerol, and some vitamins and salts are conveyed to the liver in the bloodstream. (Web site)


  1. Carbohydrates: Mainly sugars and starches, together constituting one of the three principal types of nutrients used as energy sources (calories) by the body.
  2. Although there's no added sugar in 100% fruit juice, the calories from the natural sugars found in fruit juice can add up. (Web site)
  3. Refined sugars provide calories, but lack vitamins, minerals, and fiber. (Web site)

Food Labels

  1. The new food labels identify sugars and fats on the Nutrition Facts panel on the package.


  1. As mentioned above, the wine grape itself contains all the necessary ingredients for wine: pulp, juice, sugars, acids, tannins, and minerals. (Web site)
  2. Besides its unique protein, quinoa also provides starch, sugars, oil (high in essential linoleic acid), fiber, minerals, and vitamins. (Web site)
  3. Plaque reacts with sugars and starches to form an acid, which breaks down the minerals in the enamel of the teeth, thereby causing a cavity.

Carbonated Soft Drinks

  1. Many carbonated soft drinks are optionally available in versions sweetened with sugars or with non-caloric sweeteners.

Soda Pop

  1. Also, watch your child's consumption of soda pop because the sugars erode the enamel on teeth. (Web site)
  2. Many brands of soda pop also contain sugars that are fermented by bacteria that produce acid by-products. (Web site)
  3. It also appears that soda pop contains other ingredients that produce demineralization independent of its acid content or fermentable sugars. (Web site)


  1. These food products are usually high in sugars and fats but low in vitamins and minerals.
  2. Among these substances are sugars, amino acids, fats, vitamins, minerals and other food factors. (Web site)
  3. Sugars, glucose, fructose found in fruit juices and vitamins and foods are probably the main sugars associated infant caries.


  1. Some pets are attracted to the products like chewing tobacco that are supplemented with flavors such as honey, molasses, syrups and other sugars. (Web site)
  2. This dehydration concentrates the sugars, aromas and flavors of the grape. (Web site)
  3. This method allows the sugars and flavors to be concentrated as the water in the grapes evaporates. (Web site)

Artificial Colors

  1. This product does not contain: wheat, yeast, soy, gluten, eggs, dairy, corn, artificial colors, flavors, sugars, or preservatives.
  2. Naturally preserved lamb meal and rice biscuits with no added sugars, dairy products, artificial colors or flavors. (Web site)
  3. This process does not use added sugars, sweeteners, or artificial colors to produce AIM Just Carrots. (Web site)


  1. Glutamic acid is an important excitatory neurotransmitter, and glutamic acid is also important in the metabolism of sugars and fats.
  2. Your pancreas secretes enzymes that aid digestion and hormones that help regulate the metabolism of sugars. (Web site)
  3. Yeast is a single cell organism whose metabolism converts the sugars contained in the malt into alcohol and carbon dioxide. (Web site)


  1. Tartar is a by-product of bacterial action on sugars and other remnants of food which remain in the mouth after eating. (Web site)
  2. Many plaque bacteria use sugars as their source of energy and rapidly produce acid as a by-product.
  3. Diabetic Ketoacidosis: When diabetics get too high blood sugars, the body creates "ketones" as a by-product of breaking down fats. (Web site)


  1. The yeast convert sugars to alcohol, which is the substrate required by the acetobacter to produce acetic acid. (Web site)
  2. A key feature of this approach is the production of acetic acid from various sugars using an anaerobic acetogenic bacterium. (Web site)
  3. In well-preserved silages lactic acid bacteria predominate and convert the available soluble sugars to lactic acid and a smaller amount of acetic acid.

Ethanol Production

  1. Acetic acid, the main ingredient in vinegar, is natural to plants and released with sugars before the fermentation process during ethanol production. (Web site)
  2. The ethanol production methods used are enzyme digestion (to release sugars from stored starches, fermentation of the sugars, distillation and drying. (Web site)


  1. Sugar & High Fructose Corn Syrup Table sugar (also called sucrose) and HFCS both consist of two simple sugars: fructose and glucose. (Web site)
  2. Maple syrup consists primarily of sucrose and water, with only small amounts of other sugars such as fructose and glucose.
  3. Carbon is obtained mostly from hexose sugars such as glucose and fructose, or disaccharides such as sucrose and maltose. (Web site)


  1. Because mare 's milk contains more sugars than the cow 's or goat 's milk fermented into kefir, kumis has a higher, though still mild, alcohol content.

Phosphate Groups

  1. Chemically, DNA consists of two long polymers of simple units called nucleotides, with backbones made of sugars and phosphate groups joined by ester bonds. (Web site)


  1. Other sugars present in much lower quantities are maltose, trehalose, melibiose, ribose and erlose (Lercker et al., 1984, 1986 and 1992). (Web site)
  2. H2C=O in aqueous solution gives rise to 4 to 7 carbon sugars, including ribose, as well as branched polysaccharides. (Web site)


  1. Complex sugars, or glycans, which are generally bound to proteins, coat the outsides of cells and fill the spaces between them.
  2. The peptidoglycan molecule is made up of chains of sugars (glycans) that are attached to one another by peptide (amino acid) cross-links. (Web site)
  3. For the most part, however, carbohydrates exist not as simple sugars but as complex molecular conjugates, or glycans.


  1. It breaks down carbohydrates (polysaccharides) into disaccharides (two sugars) in a pH of 4-10.
  2. Besides the di- and polysaccharides we will look at later, it is very common for glucose (or other sugars) and an alcohol to form an acetal linkage. (Web site)
  3. First, cornstarch is treated with alpha-amylase to produce shorter chains of sugars called polysaccharides. (Web site)

Milk Sugar

  1. Milk also contains calcium, phosphate and casein, and the milk sugar, lactose, is less cariogenic (caries causing) than other sugars. (Web site)
  2. Probably the most frequent form of malabsorption is of sugars (usually lactose or milk sugar). (Web site)
  3. Lactose, also known as milk sugar, is a disaccharide molecule comprising two simple sugars (glucose and galactose) linked together. (Web site)


  1. Not all sugars are fermentable with sugars like the five-carbon arabinose, rhamnose and xylose still being present in the wine after fermentation. (Web site)


  1. In the production of alcoholic beverages, yeast enzymes act on the sugars in the mash (usually dextrose and maltose) and convert them to ethyl alcohol. (Web site)
  2. Honey is rich in simple sugars; dextrose and levulose and contains more calories than ordinary sugar as well as sodium, iron and potassium.


  1. Malting the grain produces the enzymes that will eventually convert the starches in the grain into fermentable sugars.
  2. This process resembles the malting of barley, in that starch is converted into sugars; the leaves via heating.


  1. The fermentation of malt sugars into beer is a complicated biochemical process. (Web site)
  2. On the whole two-can kits produce thicker-tasting, more commercial brews as all the alcohol is made from malt sugars.
  3. Mash -- (Verb) To release malt sugars by soaking the grains in water. (Web site)


  1. Alcohol in wine is produced during the wine making process when the sugars in the grape ferment to alcohol. (Web site)
  2. Yeast in the wine produce enzymes, and the enzymes convert the sugars into alcohol. (Web site)
  3. Occassionally the "Noble Rot" works its magic on Riesling, concentrating the sugars and flavors to produce a wine of incomparable intensity. (Web site)

Primary Fermentation

  1. During this primary fermentation, which often takes between one and two weeks, yeast converts most of the sugars in the grape juice into ethanol (alcohol). (Web site)
  2. Also called primary fermentation, this is the process in which yeasts metabolize grape sugars and produce alcohol, carbon dioxide and heat.
  3. The ACCUVIN Residual Sugar Kit tests only for fructose and glucose sugars, the sugars reduced in primary fermentation.


  1. Our bodies make water as a by-product in the breakdown of fats, sugars and proteins to energy. (Web site)
  2. ALCAR controls the metabolism of sugars, lipids and amino acids, thus playing a pivotal role in cellular energy and turn over of cell membranes and proteins. (Web site)
  3. Many biologically active molecules are chiral, including the naturally occurring amino acids (the building blocks of proteins), and sugars. (Web site)


  1. Similarly, the heating of sugars and proteins elicits the Maillard reaction, a basic flavor-enhancing technique. (Web site)
  2. The Maillard reaction should not be confused with Caramelization which occurs with sugars. (Web site)
  3. Acrylamide also is formed as an intermediate in the Maillard reaction between the amino acid asparagine and reducing sugars.


  1. Mash - (verb) - Release of sugars from grains into water.
  2. Sparging: Water is filtered through the mash to dissolve the sugars.
  3. Mash The porridge-like blend of water and grist at the beginning of the brewing process that releases sugars for brewing. (Web site)

Soft Drinks

  1. Sugars from candies, soft drinks, and even fruit juices play a significant role in tooth decay, and consequently in enamel destruction.
  2. The yeast used to carbonate your soft drinks will feed on sugars in the drink and produce carbon dioxide gas and a very small amount of alcohol.
  3. Brix is used in the food industry for measuring the approximate amount of sugars in fruit juices, wine, soft drinks and in the sugar manufacturing industry. (Web site)

Simple Carbohydrates

  1. Most soft drinks contain high concentration of simple carbohydrates - glucose, fructose, sucrose and other simple sugars. (Web site)
  2. Di and monosaccharides are also known as sugars, simple sugars, or simple carbohydrates.
  3. Dental plaque becomes acidic when plaque bacteria are exposed to most simple carbohydrates (sugars).


  1. Alcohol > Alcoholic Beverages > Beer > Yeast
  2. Health > Nutrition > Nutrients > Carbohydrates
  3. Humans > Medicine > Drugs > Alcohol
  4. Home > Cooking > Foods > Glucose
  5. Encyclopedia of Keywords > Nature > Chemistry > Fermentation

Related Keywords

    * Acids * Alcohol * Alcohols * Attack Tooth Enamel * Calvin Cycle * Carbohydrate * Carbohydrates * Carbon Dioxide * Corn * Dietary Sugars * Ethanol * Ethyl Alcohol * Fat * Fats * Fermentable Carbohydrates * Fermentation * Food * Foods * Fructose * Fruit * Fruits * Galactose * Glucose * Glycolysis * Grain * Grains * Grapes * Lactic * Lactose * Large Amounts * Maltose * Mashing * Milk * Natural Sugars * Organic Acids * Photosynthesis * Process * Reducing Sugars * Simple Sugar * Simple Sugars * Sorbitol * Starch * Starches * Sugar * Sugar Alcohols * Vegetables * Wort * Yeast * Yeasts
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  Originally created: April 04, 2011.
  Links checked: March 27, 2013.
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