Analyst 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").

The energy in most ecosystems comes from sun light.

Magma is molten rocks beneath the earth's crust. Hot springs are heated geothermally by underlying magma.

The glycemic index or glycaemic index is a number associated with the carbohydrates in a particular type of food that indicates the effect of these carbohydrates on a person's blood glucose (also called blood sugar) level. A value of 100 represents the standard, an equivalent amount of pure glucose.

The GI represents the rise in a person's blood sugar level two hours after consumption of the food.

Farming in the early New England colonies was challenging because unfamiliar weather and soil conditions affected cultivation.

Kelvin temperature scale is the temperature scale that is based upon absolute zero.

FIFA stand for Federation Internationale de Football Association.

Ribosomes are the sites where proteins are synthesised. The transcription process where the code of the DNA is copied occurs in nucleus but the main process of translating that code to form other protein occurs in ribosomes.