LABORATORY REPORT : FOOD SCIENCE

LABORATORY REPORT SBK3033 FOOD SCIENCE TITLE OF EXPERIMENT :LABORATORY 5 FERMENTATION PROCESS LECTURER : DR HASIMAH ALIMON GROUP : A GROUP MEMBERS: MOHAMAD HARITH BIN SULAIMAN D20141067083 SHARIFAH AWANIS BINTI SYED MOHD ASWAD D20141067053 MAUREEN SANTIH ANAK AMBANG D20141067070 Experiment 1: Fermentation of glucose using yeast             We use fermentation process to produce alcohol and cider. Alcohol is a colorless volatile flammable liquid which is produced by the natural fermentation of sugars and is the intoxicating constituent of wine, beer, spirits, and other drinks, and is also used as an industrial solvent and as fuel. While cider is the juice pressed from apples (or formerly from some other fruit) used for drinking, either before fermentation (sweet cider) or after ferment...