II. Research

Research:

• We found a research document on the rate of fermentation of glucose, which is also found in rice.

• The fermentation of glucose happens when there is an absence of oxygen, fermentation is essential to a cell’s ability to respire. The yeast would use the carbohydrates and glucose from the glucose to obtain. This paper has found that as the concentration of glucose increased, the average rate of alcohol (or ethanol) production also increases at 0.00169 per 0.15 M of glucose (Flores,Neal,Nguyen,capper,fielder, 2018).

• One could use a particular kind of grape with a high concentration of glucose sugar in order to produce a wine with better quality and taste. These findings could also lead to other ways of manipulating the output of anaerobic production to vary caloric content, bubbles (carbon dioxide output), and sugar (Querol, 1994).

• Fermentation, is the chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the manufacture of wine and beer (Britannica,2021).

• Fermentation is one of the processes of food production which would help poor families to increase their health potential since it helps to break down food into simpler substances. There are rich in beneficial probiotics and have been associated with a range of health benefits from better digestion to stronger immunity (Han,2022).