Fermentation
It is impossible to set a date as to the first time fermentation was performed. It is possible, however, to guess, and this guess is roughly 8,000 years ago. Wine has been written about for centuries, in the Greek and Roman myths and scriptures. The Greek god of wine, Dionysius, was in charge of the fermentation atop Mount Olympus. The people of this time may not have known exactly what they were doing, but it was a somewhat complicated procedure. The crushing of grapes, and the storing of their juices led to an amazing beverage that is still used in current society. This process of fermentation was used throughout the time of early Christianity, and other religions, for purposes within sermons. Throughout the Renaissance, fermentation was used in the making of wine as well as bread, not to mention new medical applications. Fermented products were brought to America along with the new settlers. With new government, though, America was put into a prohibition, which did not last long. Today, fermentation processes are carried out nearly perfectly, without too large of variations among the products. Although fermentation has been known of for at least 8,000 years, in 1865 Louis Pasteur was the scientist who really disc
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Some common words found in the essay are:
CH3CH CH3CH2, Hence Bunsen, Lille France, NAD NADH, Ethanol CH3CH2OH, B6Niacin PP, H+ NADH, Materials DM, Throughout Renaissance, Mount Olympus, wine beer, alcoholic fermentation, carbon dioxide, fermentation process, ethyl alcohol, white wine, process fermentation, + h+, alcohol fermentation, bunsen burner, nadh + h+, reaction shown below, wine beer vinegar, ethanol produced fermentation, arthur alcoholic fermentation,
Approximate Word count = 3758
Approximate Pages = 15 (250 words per page double spaced)
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