Vinegar is the product of fermentation of sugar to alcohol then alcohol to acetic acid.
To simplify, If we have
A) 100g/l sugar which is fermented to 3g/l alcohol which is fermented to 25g/l acetic a.
B) 150g/l sugar fermented to 3.10g/l alcohol which is fermented to 30g/l acetic ac.
Taking in consideration the slightly different alcohol amount, can we say that sugar in A wasn't fermented as well as in B?
Hello Brahim, you should consider that the fermentation is made with yeast/bacteria which cannot be treated as chemical catalysts but which also use the sugar to build up biomass, the amount of sugar used for this is missing in the mass balance.
try to conduct your experiment in replication. Or you can use different statistical program to confirm the same.
Dear Brahim, you have to know "the fermentation kinetics" of your fermentation process. this scince contains several equations that describe all of the parametrs that control the frementation process. You can calculate the amount of the product after a specific period of time in presence of a known amount of carbon source. You can expect also the biomass production and several other parameters. If you need more help it will be my pleasure o receive a missge from you.
- Badges
- Science topic
- Similar topics
- Cell Biology
- Methods