FERMENTATION PROCESS IN YEAST

TABLE OF CONTENTS

CHAPTER ONE

1.0 INTRODUCTION.

1.1 AIMS AND OBJECTIVES

CHATER TWO

2.0 DESCRIPTION OF YEAST

2.1 SCIENTICCLASSIFICATION OF YEAST

2.2 HISTORY OF YEAST

2.3 GROWTH

2.4 ECOLOGY

2.5 REPRODUCTUION

2.6 USES OF YEAST

2.6.1 ALCOHOLIC BEVERAGE

2.6.2 DESTILLED ALCOHOL

2.7 GENERAL DESCRIPTION & APPLICATION OF GALACTARIC ACID

2.8 CHEMISTRY OF GALACTARIC ACID

2.8.1 STRUCTURE OF GALACTARIC

2.8.2 MOLECULAR FORMULA

2.8.3 IUPAC NAME

2.8.4 DERIVATIVES

2.9 SYNTHESIS

2.10 METABOLISM

2.11 INERACTION WITH COPPER

2.12 CONDENSATION OF GALACTARIC ACID

CHAPTER THREE

3.0 SOURCE OF RAW MATERIALS

3.1 Washing Sample Bottle

3.2 EQUIPMENT USED

3.3 PREPARATION OF GALACTARIC ACID.

3.4 PREPARATION OF GLUCOSE SOLUTION WITH BAKERS YEAST PRINCIIPLE

3.5 ANALYSIS FOR WEIGHT OF CARBON-DIOXIDE (CO2)

3.5.1 ANALYSIS FOR VOLUME OF CARBON-DIOXIDE

3.5.2 ANALYSIS FOR SUGAR LEVEL OF SAMPLES

CHARPTERFOUR

4.0 RESULTS

CHAPTER FIVE

5.0 DISCUSSION OF RESULTS

5.1 CONCLUSION

REFERENCES

APPENDIX A

APPENDIX B

APPENDIX C

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