Aeration and Fermentation Essay Example for Free

Aeration and Fermentation Essay Brewing is a fermentative process which converts carbohydrate rich raw materials into beer using yeast catalysts such as Baker’s yeast and species of Saccharomyces. Water quality and aeration conditions influence beer quality to a greater extent. Of these two, aeration plays a vital role. Aeration and Fermentation: Studies revealed that yeast cells propagation was doubled when cultured under prolonged aerobic conditions as compared to discontinuous aeration. Moreover, increase in cell growth was proportional to aeration volume, mainly due to the synthesis of sterols and unsaturated fatty acids which are important elements of the yeast cell membrane. Under batch fermentation, aeration affected 1st fermentation; nevertheless, successive fermentation was yeast strain dependent. Chul (2002) observed significant differences in levels of aroma compounds obtained with yeast propagated under different aerobic conditions. However aerobic conditions were not found to affect the levels of diacetyl.   According to Chul et al (2007), continuous aeration during yeast propagation directly influenced yeast metabolism, fermentation ability and beer quality. Microbial contamination risks: Certain groups of micro-organisms pose contamination risk in brewing. Most hazardous beer spoilage microbial agents are the species of Lactobacilli, Pedicocci and Micrococcus kristinae. Lactobacilli are gram-positive, facultative, anaerobic bacteria. Some species of Lactobacilli which are the common beer spoilage organisms are said to operate using homofermentative metabolism, by lowering the pH of fermentation process by producing lactic acid. These species are generally resistant to hop compounds. Lactobacillus brevis has the ability to ferment dextrins and starch and its contaminations in beer cause turbidity and super-attenuation (Vaughan et al. 2005). Pediococci are also homofermentative bacteria, which normally grow in pairs or tetrads, and are found in finished beers and wort fermentations. Presence of Pediococci leaves behind fermentable sugars in beer even after fermentation, thus causing ropiness. Micrococcus kristinae is an aerobic, gram-positive coccus occurring in tetrads or groups of four, forming pale cream to pale orange colonies. The primary habitat is the mammalian skin (Microbial glossary). Most of the strains are non-pathogens but some tend to be opportunistic pathogens. These species can grow in beer with significantly lower levels of alcohol and hop compounds and at pH values above 4.5 (Vaughan et al. 2005) and produce a fruity atypical aroma. Gram negative anaerobic bacteria such as Pectinatus cerevisiiphilus, Pectinatus frisingensis, Selenomonas lacticifex, Zymophilus raffinosivorans and Zymomonas mobilis are also potential beer spoilage microbes. Pectinatus species have found to greatly affect non-pasteurized beers rather than pasteurized ones. These anaerobic organisms ideally grow in packaged products between 15 and 40 °C with an optimum at 32 °C and at a pH of 4.5 (Vaughan et al. 2005). They are found to produce significant amounts of acetic acid, propionic acid and acetoin in wort and packaged beers. They also produce hydrogen sulphide and methyl mercaptan and cause considerable turbidity and an unpleasant ‘rotten egg’ odor in beer. Zymomonas mobilis is an organism widely used in the bio-ethanol synthesis. However, this species contaminates beer when it produces significantly higher levels of acetaldehyde and hydrogen sulphide. Gram negative aerobic bacteria such as Hafnia protea and Enterobacter cloacae also other agents which cause beer spoilage and are capable of surviving beer fermentation. Certain species of Saccharomyces are also organism causing beer contamination. Works Cited: Cheong, Chul.   Wackerbauer, Karl. and Kang, Soon AH. â€Å"Influence of aeration during propagation of pitching yeast on fermentation and beer flavor.† J. Microbiol. Biotechnol. 17(2). 2007: 297 – 304. Microbial glossary – Environmental Diagnostic Laborarory, retrieved from http://www.pureaircontrols.com/glossary.html Vaughan, Anne. O’Sullivan, Tadhg.   and Sinderen, Douwe Van. â€Å"Enhancing the Microbiological Stability of Malt and Beer – A Review.† Publication no. G-2005-1316-408. The Institute of Brewing Distilling. 111 ( 4). 2005: 355 – 371.

Steve Jobs: A Visionary Leader Essay -- entrepreneurs, business, leade

The business world is full of driven, determined young and old entrepreneurs, all hoping to make it in the competitive industry. A business person encompasses a variety of different virtues: leadership, persistence, confidence and people skills; however, not many people had what Steve Jobs embodied. Born in the vibrant San Francisco, California, Jobs was always interested in technology and its perks. â€Å"Early on Jobs showed a proficiency in electronics and a thirst for education. In junior high, he complained that he was not learning anything in his school, so his parents moved to Los Altos instead† (Gale, np). Even at a young age, Job’s business skills were already seeping through; his mind was constantly working, thirsting to fill his never ending quench for technology. The dream began when Job’s saw potential in his friend, Steve Wozniak, who was working for Hewlett Packard at the time. Wozniak was creating ametuer computers outside of work but never with t he intentions of selling them.With his vision of affordable personal computers, Steve Jobs changed that. On April 1st, 1976 in a small garage, one the most successful and thriving businesses in the computer industry was formed. The company name, Apple Computers, was given because it came before â€Å"Atari† in the phonebook and Jobs was also on one of his fruit diets, with apples being one of his staple foods (Isaacson, 54). Their aim was to create computers designed specifically to be user-friendly desktop machines for the general public, a target that many other rival companies neglected to pursue. Jobs remarks to Cathy book in Time, â€Å"We started out to get a computer in the hands of everyday people, and we succeeded beyond our wildest dreams† (Gale, np). From the beginning, Jobs d... ...entury, 2001. Print. Deutsch, Gail, and Deborah Roberts. "Steve Jobs: 7 Secrets to His Success." ABC News. ABC News Network, 8 Oct. 2011. Web. 09 Mar. 2014. Deutschman, Alan. The Second Coming of Steve Jobs. New York: Broadway, 2000. Print. Elliot, Jay, and William L. Simon. The Steve Jobs Way: ILeadership for a New Generation. New York, NY: Vanguard, 2011. Print. Isaacson, Walter. Steve Jobs. New York: Simon & Schuster, 2011. Print. Segan, Sascha. "Steve Jobs Is Not Dead." PC Magazine (2012): 33-36. Computer Source. Web. 2 Mar. 2014. "Steve Jobs." Newsmakers. Detroit: Gale, 2000. Biography in Context. Web. 28 Feb. 2014 Surowiecki, James . "How Steve Jobs Changed." The New Yorker. N.p., 17 Oct. 2011. Web. 04 Mar. 2014. Turak, August. "Steve Jobs and the One Trait All Innovative Leaders Share." Forbes. N.p., 21 Nov. 2011. Web. 8 Mar. 2014.

The Cottage – Creative Writing

It was exactly a week after my first day at NFG, and I had brought both overnight- and sleeping bag with me to school, as had everyone else in my class – it was time for the ‘get to know each other'-trip. The ‘get to know each other'-trip is a trip were the new students can get to know each other. Every 1.g-class has to go, not alone of course. The class goes along with a pair of teachers and two older students: ‘Introes'. My class, Susanne, Steen Carl, our two introes Nadia and Jakob and I were going to Middelgrunden in Middelfart, so the time in the bus weren't long and only made shorter by song and small-talk. It took 5 minutes, after getting off of the bus, to reach our destination: The Cottage, a nice and small place mainly used by scouts. After getting settled into our dormitories, we all joined in the large dining room for tea, cake and coffee. Then, after having stuffed our stomachs with homemade cake, we had to have an hour or two dedicated to our education. In that time we took some important behavior related problems up to debate, and we did so by being divided into six groups. We had to discuss the subject, then, create a presentation or sketch, which we had to use in front of the rest of the class to get the debate started. When we finished we had a set of ground rules about our behavior in class. Then, we had to do an Orienteering's race, which our introes had put together. To keep us busy I suspect, and we were busy, busy having fun and getting to know each other through songs and dancing. As we got closer to dinnertime, something strange happened: the boys disappeared, into the kitchen, to make Spaghetti Bolognese, and it wasn't that bad. After dinner everybody seemed to need some time relaxing, and some of the boys and girls wanted to do so in water, and even though Jakob hadn't brought a bathing suit, some of the boys still figured, that he should get into the water with them; poor Jakob got absolutely soaked through and through. Then Dee figured something out, they weren't the only ones relaxing in the ocean; the jellyfish had arrived. When everybody was back at the cottage, and everybody had dried off, it was the introes turn figure something, everybody had to show them what kind of song they'd sung, dance they'd danced and any other kind of entertainment we had created during the O-race. When we were done with the performances, everybody was tired and there were only one more thing we needed to figure out for the day, a theme for the 1.g-party, we finally reached an agreement about a Christmas-theme (Elves, Santa Claus etc.) After that we were free to do as we wanted, whether we wanted sleep or games. The next day we had to get up early and eat breakfast, so that we could cram some time for educational purposes into the mix of cleaning and packing. We ended up having sort of like a civics test, which was fun. Then, all that was left was the bus ride home to the school, and getting home afterwards. As for the conclusion about the small trip with my new class, I've figured; we had fun and the trip served its purpose, as I now know a class filled with great people.

Definition Of Situational Crime Prevention - 2193 Words

Situational Crime Prevention Module III Mr. Aundra’ M. Segrest University of Cincinnatti March 29, 2015 Weak Defensible Space – CPTED Principles Introduction Physical enhancements and beautification of a neighborhood are important components of both increasing the perception of safety and reducing real crime. The environmental design, conditions around a place and how the place is used can lend opportunity for crime to occur (Taylor, 2002). Crime is everywhere and will forever exist as long as there are people in the world. Socio-ecnomic background, ethnicity and geographic location does not change the presence of crime. Research on environmental criminology has concluded that geographic location and buildings architectural features and design have much to contribute to offenders’ opportunity for criminial activity and victimization in a community. Architect and urban planners, Oscar Newman and Jane Jacobs initiated the study on the relationship between environmental design and crime in our society. Newman’s book, Defensible Space: Crime Prevention Through Urban Design, (1972) focused on the study of residential housing physical design and how the building’s features implicated crime in urban residential housing communities and public housing in inner-city residential neighborhoods. 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