Difference between revisions of "Fermentation"
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'''Fermentation''' is the breakdown of [[sugar]]s into [[alcohol]], [[carbon dioxide]], and [[lactic acid]], a process that takes place without [[oxygen]].<ref>Wile, Dr. Jay L. ''Exploring Creation With Biology''. Apologia Educational Ministries, Inc. 1998</ref> | '''Fermentation''' is the breakdown of [[sugar]]s into [[alcohol]], [[carbon dioxide]], and [[lactic acid]], a process that takes place without [[oxygen]].<ref>Wile, Dr. Jay L. ''Exploring Creation With Biology''. Apologia Educational Ministries, Inc. 1998</ref> | ||
| + | [[Louis Pasteur]] discovered the biological aspect of fermentation,<ref>"He demonstrated that microorganisms cause both fermentation and disease . . ." [http://www.chemheritage.org/discover/chemistry-in-history/themes/pharmaceuticals/preventing-and-treating-infectious-diseases/pasteur.aspx Chemical Heritage Foundation]</ref> | ||
| + | which scientists at the time held was purely chemical. | ||
==References== | ==References== | ||
Revision as of 22:04, February 19, 2011
Fermentation is the breakdown of sugars into alcohol, carbon dioxide, and lactic acid, a process that takes place without oxygen.[1] Louis Pasteur discovered the biological aspect of fermentation,[2] which scientists at the time held was purely chemical.
References
- ↑ Wile, Dr. Jay L. Exploring Creation With Biology. Apologia Educational Ministries, Inc. 1998
- ↑ "He demonstrated that microorganisms cause both fermentation and disease . . ." Chemical Heritage Foundation