In the eighteenth and nineteenth centuries, chemists worked hard to decipher the nature of alcoholic fermentation through analytical chemistry and chemical nomenclature. In 1789, the French ...

National Autonomous University researchers say the nutritionally dense tortilla will help more Mexicans access healthy staple ...

says its long history with fermentation puts Japan in a leading position for the chemistry of the future: engineering plants and microbes to produce the base materials for everything from drugs to ...

Mold is something that many might fear and avoid, but Elliott Notrica ‘26 says let it grow — or rather, ferment.

Fermentation is a slow reaction and takes several days or weeks to finish. If air is present, the oxygen causes the ethanol to oxidise to ethanoic acid, so the drink tastes of vinegar.

Fermentation is an anaerobic process: close anaerobicAnaerobic processes occur in the absence of oxygen. glucose → ethanol + carbon dioxide Yeast provides the enzymes required for fermentation ...