Chemosynthesis analyzes the process of chemosynthesis by describing how cells and organisms acquire and release energy.

Learn the basics about making alcohols by fermentation and from ethene, as part of organic chemistry.

Microbiology: Mannitol Salt Agar (MSA)

Tea is a beloved and versatile beverage with a rich history and a range of health benefits. From its origins in East Asia to its cultivation in various climates around the world, tea offers a variety of flavors and processing methods to...

Microbiology: MacConkey Agar

Professor Tim Flannery investigates how seaweed is helping to save the world. From growing the foods of the future, helping clean polluted water and even combating climate change. Dr. Pia Winberg shows some of the ways that seaweed can...

Pickling is one way to preserve foods like cucumbers. Pickles are soaked in a salty brine and tightly sealed in jars where they begin to ferment. Learn how to make your own pickles!

Ethanol Fermentation Regeneration of NAD

This video explains the concept of lactic acid buildup in muscles during heavy exercise and how it is a result of anaerobic respiration. It also introduces fermentation as another type of anaerobic respiration used by organisms like...

Learn how to make ingera - the famous Ethiopian fermented flatbread - and how to make a crepe with teff flour. Teff part 5/5

Kimchi is considered the national dish of Korea. Learn how this fermented cabbage dish is made!

Sauerkraut is a fermented cabbage dish that is made by soaking the vegetable in brine. It has long been a common method for preserving cabbage in Eastern Europe and Germany, though it's thought to have been brought to Europe by Genghis...

Which countries produce the most maize and what do they use it for? Learn about the many uses of maize from food to fuel.<b<br/>r/>

Maize part 4/5

I’m sure you know that yoghurt comes from milk But did you know that bacteria are also a key ingredient? Yes – bacteria! But don’t worry, these are good bacteria and are often called probiotics. Your gut has thousands of types of...

A few additional ingredients and some chemistry is needed to ferment soy whey into Sachi alcohol. Let's explore how it works and see how people react to the final product.<br/>
Lab Food part 7/9

This is a world where microbes are both residents and food, which means that occasionally, we’ll have to spend our time together watching organisms, whose bodies are fractions upon fractions upon fractions of a millimeter in size, turn...

Tim Healea of little t american baker shares some important tips for making better artisan breads at home. According to Healea, a Portland, Oregon baker whose specialty is breadmaking, by incorporating a few basic tricks that he outlines...

Sandor Katz, author of the book, The Art of Fermentation spoke at the 4th annual Fermentation Festival in Portland, Oregon. This video followed the talk where Katz answers questions from the audience about their burning questions on...

In this episode, veteran beer-making instructor Jeremy Frey, from F. H. Steinbart Company, one of the oldest home beer supply houses in the country, shows us how to make a batch of home-made beer.

In his most recent book, The Art of Fermentation, Sandor Ellix Katz considers himself a "fermentation experimentalist". That would appear to be an apt description for his evangelistic passion and encyclopedic knowledge of the...

Awhile ago I was on a personal quest to find out about mead. Locally, I began to see tastings and classes pop-up. I knew it was an ancient beverage made from honey - but what did it really taste like? Was it as sugary sweet as drinking...

It explains the commercial applications of methanol and ethanol.

It explains the occurrence, location, reactions, enzymes involved, products formed and energy balance sheet

The video explores the production of ethanol and its various uses. It starts by discussing the importance of ethanol as a clean-burning fuel and a widely used industrial solvent. The video then explores different ways of producing...