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Fermentation of Food
22 Jul
Written by Published in Science Facts

Fermentation of Food

Fermentation of Food

Fermentation, a type of anaerobic (without oxygen/air) respiration, an energy-releasing process that takes place in the absence of free (chemically uncombined) oxygen. Fermentation results in the breakdown of carbohydrates and other complex organic substances into simpler substances.

A Scientific Look into Preservation of Food with Salt
20 Jul
Written by Published in Science Facts

A Scientific Look into Preservation of Food with Salt

Salt serves four main purposes in the preservation of food, especially meats.


1)The first is inducing osmosis: this process involves the movement of water outside of the membranes of the cells, which in turn reabsorb the salted water back into the cell; this process assists in the destruction of harmful pathogens (harmful microorganisms).

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