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How to do fermentation?
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How does temperature affect the fermentation of yeast?
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How are lactic acid fermentation and alcoholic fermentation similar? How are they different?
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How does the amount of ATP produced in fermentation compare to the amount produced in respiration?
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Sorry how can one hydrolyse food substrates that yeasts would act upon for fermentation?
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How do I know when to stop the fermentation to make a rose wine?
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