If fruit juices or sugar solutions are left to stand in the open air, they show after a few days the processes which are covered by the name of fermentation phenomena.
We are seeing the cells of plants and animals more and more clearly as chemical factories, where the various products are manufactured in separate workshops.
As is known, the sugar molecule as it passes through lactic acid can easily be split by purely chemical means.
We allowed ourselves to become particularly interested in research into the appearance of intermediate products of sugar decomposition during cell-free fermentation.
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