Fermentação acética: abordando transformações químicas e bioquímicas
This work delineated the creation of experimental descriptive and a toolkit for development of fruit vinegar having as its central theme the acetic fermentation and its control processes. Were discussed theoretical concepts involved in alcoholic fermentation and acetic, addressing the historical...
| Autor principal: | Ivanov, Raphael Coelli |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/14816 |
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| Resumo: |
This work delineated the creation of experimental descriptive and a toolkit for
development of fruit vinegar having as its central theme the acetic fermentation and
its control processes. Were discussed theoretical concepts involved in alcoholic
fermentation and acetic, addressing the historical aspect and emphasizing the
importance of chemical and biochemical transformations involved in. Could the development of teaching materials with practical approach and simplified content of the discipline of school chemistry. The material deals with the themes developed acid-base titration, chemical stoichiometry and chemistry of fermentation and was established as a teaching tool to be used by teachers in the third year of high school for the establishment of content by academics. |
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