Fermentation Adds Pleasure to Our Diet

Chemistry, Food
[caption id="attachment_23185" align="alignright" width="480"] Sausages, mashed potatoes, and sauerkraut.[/caption] When most people think of fermentation, they think of fruits rich in sugar, or of potatoes or other starches. In most cases, they are thinking in terms of alcoholic beverages, Grog! But it is not limited alcoholic beverages. For instance, did you know sauerkraut, coffee and chocolate are made utilizing fermentation? Let's Define Fermentation When yeast converts sugar, it yields alcohol plus carbon dioxide gas. When yeast is used to bake bread, the alcohol and the gas cause the bread to rise. But alcohol in beverages, involves no cooking. The alcohol must be "disposed of" in a different way! Now yeast is a budding, single-cell fungus. So fungus can serve a useful purpose. And what about sauerkraut?1 The fermentation of sauerkraut…
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Rigor Mortis – Not a Lucky Stiff

Chemistry, Medicine
When a person or animal dies, it doesn’t take long before the body grows cold and stiff. Cold makes obvious sense, but why stiff? Why does rigor mortis [Latin for stiffness of death] set in? Chemistry of Rigor Mortis Rigor mortis results from chemical changes within the muscles - it’s body chemistry. The chemical enabling muscle flexing is ATP (adenosine triphosphate). When breathing ceases, breathing ceases. Lack of oxygen severely diminishes ATP production. If the individual dies, the body begins cooling right away, but muscle stiffening does not set in immediately. [caption id="attachment_14541" align="alignright" width="280"] Adenosine Triphosphate (ATP)[/caption] Before R. M. – a Second ATP Production Process There is a secondary process for producing ATP. It involves anaerobic glycolysis, the breakdown of glucose into lactic acid. Simply written, it is…
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