THE USE OF GALACTARIC ACID TO INHIBIT FERMENTATION (YEAST)

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TABLE OF CONTENT
Title page
Certification
Dedication
Acknowledgement
Table of content

CHAPTER ONE
1.0    INTRODUCTION
1.1    Aims of the research

CHAPTER TWO
2.0    Description of yeast
2.1    Scientic classification of yeast
2.2    History of yeast
2.3    Growth
2.4    Ecology
2.5    Reproduction
2.6    Uses of yeast
2.7    General description & application of galactaric acid
2.8    Chemistry of galactaric acid
2.9    Synthesis
2.10  Metabolism
2.11  Interaction with copper
2.12  Condensation of galactaric acid

CHAPTER THREE
3.0    Source of Raw Materials
3.1    Washing sample bottle
3.2    Equipment used
3.3    Preparation of galactaric acid
3.4    Preparation of glucose solution with baker’s yeast
3.5    Analysis for weight of carbon-dioxide (CO2)

CHAPTER FOUR
4.0    RESULTS



CHAPTER FIVE
5.0    DISCUSSION OF RESULTS
5.1    Conclusion
5.2    Recommendation
REFERENCES
APPENDIX


CHAPTER ONE
1.0    INTRODUCTION
Fermentation is a process which takes palace due to some certain factors which can also be controlled by some other biochemical reactions. The useful physiological properties of yeast have led to their use in the field of biotechnology; fermentation of sugars by yeast is the oldest and largest application of this technology. The significant source of inhibiting fermentations in other to extend or elongate the shelf life of some industrial and domestic produce continues to be important to people that has more interest in improving the development of our industries and economic values. Though many industries rely on this same fermentation to carry out their daily productions such as the beer producing company, win producing company, bakeries, yogurt producing industries and so many more.
In this work the process of inhibiting fermentation is carried out using galactaric acid known as mucic acid which can also be called meso-galactaric acid obtained by nitric acid oxidation of galactose or galactose- containing compounds like lactose, dulcite, quercite, and most varieties of gum. It forms a crystalline powder which melts at 213 °C. It is insoluble in alcohol, and nearly insoluble in cold water.  This a process in which glucose comes in play with yeast in other for normal yeast action on sugar to occur which is fermentation and the galactaric acid plays it own role when introduced in to the mixture of  yeast and glucose...


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