Fermentation is a bio-chemical reaction where fermentable carbohydrates (sugars) are converted into ethanol and CO2 with the help of micro-organism which may be yeast, mould or bacteria. During the fermentation process the sugar concentration will decrease while the alcohol content will increase. Beside of that carbon dioxide is produced as a by-product which can be collected and reused or sold
Download this application to understand how the reliable and accurate inline refractive index sensor L-RIX 510 helps optimizing processing time within a process plant.
UK productivity hindered by digital skills deficit – report
This is a bit of a nebulous subject. There are several sub-disciplines of 'digital skills' which all need different approaches. ...