Questions

Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.

The two most common types of fermentation are

(1) alcoholic fermentation (and) 

(2) lactic acid fermentation.

(1) Alcoholic fermentation : the type of fermentation in which ethyl alcohol is the main end product .This is very common in yeast (unicellular fungus) and also seen in some bacteria. Yeast cells release enzymes called zymase complex which bring about the fermentation. The reactions are similar to anaerobic respiration.

(2) Lactic acid fermentation : The type of fermentation in which lactic acid is the end product.

It is carried out by some bacteria (e.g. lactic acid bacteria), and also by animals (muscle glycolysis in animals, under oxygen deficiency, results in the formation of lactic acid this is whay we experience in muscle cramps, or "Charley horse").

Increasing the Alveolar ventilation rate will increase the rate of carbon dioxide diffusion from the blood to the alveoli.

I. Inputs

• Organizational process assets


• Procurement management plan


• Evaluation criteria


• Procurement document package


• Proposals


• Qualified sellers list


• Project management plan

                 - Risk register

                 - Risk related contractual agreements

II. Tools and Techniques

• Weighting system


• Independent estimates


• Screening system


• Contract negotiation


• Seller rating systems


• Expert judgment


• Proposal evaluation techniques

III. Outputs

• Selected sellers


• Contract


• Contract management plan


• Resource availability


• Procurement management plan (updates)


• Requested changes

#include "dos.h"

main()

{

    Char far *scr = ( char far *) 0xB8000000;

    Char *seg, *off;

    Seg = (char *) FP_SEG ( scr );

    Off = ( char *) FP_OFF ( scr );

}