The two main types of fermentation are alcoholic and lactic. In alcoholic fermentation molecules are converted into ethanol with the production of carbon dioxide, whereas in lactic...
Ethanol is a substance that is created from the fermentation of food crops in factories, while methanol is a highly poisonous chemical produced synthetically. Both substances are v...
The chemical reaction for fermentation is expressed as the chemical equation: C6H12O6 ? 2 C2H5OH + 2 CO2. The result is ethanol and is expressed as chemical formula C2H5OH. Alcohol...
Molasses is one of those ingredients that can often be overlooked in the kitchen, yet it carries a rich history and an array of health benefits. Derived from sugarcane or sugar bee...
Substitutions for malt extract include sorghum syrup, brown rice syrup, honey and molasses. Sorghum syrup and honey provide enough yeast nutrients to support fermentation in place ...
Molasses does not have an official expiration date and there is some question as to whether it ever goes bad. It is sold instead with a “best before” date, indicating the date at w...
Liquids heavier than water include glycerin, milk, sulphuric acid, molasses, methanol, isopropyl alcohol, ethanol, saltwater and corn syrup. Water has a density of 1.0 g/cc at room...
The use of ethanol in gasoline has become increasingly common in recent years, as it is considered a more environmentally friendly alternative to traditional gasoline. However, not...
Substitutes for molasses are honey, brown sugar, dark corn syrup and maple syrup. One can substitute 1 cup of molasses with 1 cup of an acceptable ingredient, such as honey, dark c...
Molasses is a tasty by-product extracted during the process of refining sugar cane into sugar crystals. Treacle is blend of refinery syrup and molasses that ranges in color from li...
One way to neutralize the acidic taste that results from putting too much vinegar in food is to counterbalance the vinegar taste with other flavors such as sweet, salty and savory ...