Kombucha - Revision history

Bes: /* Kombucha Chemistry */

2020-06-23T13:09:39Z

Kombucha Chemistry

Bes: /* Kombucha Chemistry */

2020-06-23T13:00:40Z

Kombucha Chemistry

Bes: /* Kombucha Chemistry */

2020-06-23T12:55:55Z

Kombucha Chemistry

Bes: /* Kombucha Chemistry */

2020-06-23T12:55:17Z

Kombucha Chemistry

Bes: /* Kombucha Chemistry */

2020-06-23T12:54:40Z

Kombucha Chemistry

Bes: /* Kombucha Chemistry */

2020-06-23T12:39:06Z

Kombucha Chemistry

Bes: /* Kombucha Chemistry */

2020-06-23T12:36:04Z

Kombucha Chemistry

Bes: /* Kombucha Chemistry */

2020-06-23T12:34:31Z

Kombucha Chemistry

Bes at 12:32, 23 June 2020

2020-06-23T12:32:38Z

Bes: /* Kombucha Chemistry */

2020-06-21T13:44:12Z

Kombucha Chemistry

@@ Line 12: / Line 12: @@
 :C<sub>12</sub>H<sub>22</sub>O<sub>11</sub> + H<sub>2</sub>O → 2 C<sub>6</sub>H<sub>12</sub>O<sub>6</sub>
-As noted above, the SCOBY contains both yeast and bacteria. If only yeast was present the final product would be ethanol and carbon dioxide, but since the acetic acid bacteria are also present, the ethanol is subsequently converted to acetic acid and
+As noted above, the SCOBY contains both yeast and bacteria. If only yeast was present the final product would be ethanol and carbon dioxide, but since the acetic acid bacteria are also present, the ethanol is subsequently converted to acetic acid:
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← Older revision		Revision as of 13:00, 23 June 2020
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	:C<sub>12</sub>H<sub>22</sub>O<sub>11</sub> + H<sub>2</sub>O → 2 C<sub>6</sub>H<sub>12</sub>O<sub>6</sub>		:C<sub>12</sub>H<sub>22</sub>O<sub>11</sub> + H<sub>2</sub>O → 2 C<sub>6</sub>H<sub>12</sub>O<sub>6</sub>
		+
		+	As noted above, the SCOBY contains both yeast and bacteria. If only yeast was present the final product would be ethanol and carbon dioxide, but since the acetic acid bacteria are also present, the ethanol is subsequently converted to acetic acid and

	{\| border=1		{\| border=1

@@ Line 6: / Line 6: @@
 :C<sub>6</sub>H<sub>12</sub>O<sub>6</sub> (glucose or fructose) → 2 C<sub>2</sub>H<sub>5</sub>OH + 2 CO<sub>2</sub>
-For each molecule of glucose or fructose fermented, 2 molecules of ethanol and 2 molecules of carbon dioxide are formed. The ratio of products to reactants is a chemistry-based topic referred to as '''''stoichiometry'''''.
+For each molecule of glucose or fructose fermented, 2 molecules of ethanol and 2 molecules of carbon dioxide are formed. The ratio of products to reactants is a general chemistry topic referred to as '''''stoichiometry'''''.
 As you can see in the table below, sucrose is a dimer (2) of fructose and glucose. During fermentation an enzyme (biological catalysis) is release resulting in the "inversion" of sucrose into fructose and glucose:

@@ Line 4: / Line 4: @@
 The [https://en.wikipedia.org/wiki/Sugar sugar], most likely [https://en.wikipedia.org/wiki/Sucrose sucrose], [https://en.wikipedia.org/wiki/Fructose fructose], and/or [https://en.wikipedia.org/wiki/Glucose glucose] added to the tea is metabolized by the yeast ([https://en.wikipedia.org/wiki/Fermentation fermentation]) in the absence of oxygen ([https://en.wikipedia.org/wiki/Anaerobic_digestion anaerobically]) into [https://en.wikipedia.org/wiki/Carbon_dioxide carbon dioxide] and [https://en.wikipedia.org/wiki/Ethanol ethanol].
-C<sub>6</sub>H<sub>12</sub>O<sub>6</sub> (glucose or fructose) → 2 C<sub>2</sub>H<sub>5</sub>OH + 2 CO<sub>2</sub>
+:C<sub>6</sub>H<sub>12</sub>O<sub>6</sub> (glucose or fructose) → 2 C<sub>2</sub>H<sub>5</sub>OH + 2 CO<sub>2</sub>
 For each molecule of glucose or fructose fermented, 2 molecules of ethanol and 2 molecules of carbon dioxide are formed. The ratio of products to reactants is a chemistry-based topic referred to as '''''stoichiometry'''''.
@@ Line 10: / Line 10: @@
 As you can see in the table below, sucrose is a dimer (2) of fructose and glucose. During fermentation an enzyme (biological catalysis) is release resulting in the "inversion" of sucrose into fructose and glucose:
-C<sub>12</sub>H<sub>22</sub>O<sub>11</sub> + H<sub>2</sub>O → 2 C<sub>6</sub>H<sub>12</sub>O<sub>6</sub>
+:C<sub>12</sub>H<sub>22</sub>O<sub>11</sub> + H<sub>2</sub>O → 2 C<sub>6</sub>H<sub>12</sub>O<sub>6</sub>
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@@ Line 2: / Line 2: @@
 ==Kombucha Chemistry==
-The [https://en.wikipedia.org/wiki/Sugar sugar], most likely [https://en.wikipedia.org/wiki/Sucrose sucrose], fructose, and/or glucose added to the tea is metabolized by the yeast ([https://en.wikipedia.org/wiki/Fermentation fermentation]) in the absence of oxygen ([https://en.wikipedia.org/wiki/Anaerobic_digestion anaerobically]) into [https://en.wikipedia.org/wiki/Carbon_dioxide carbon dioxide] and [https://en.wikipedia.org/wiki/Ethanol ethanol].
+The [https://en.wikipedia.org/wiki/Sugar sugar], most likely [https://en.wikipedia.org/wiki/Sucrose sucrose], [https://en.wikipedia.org/wiki/Fructose fructose], and/or [https://en.wikipedia.org/wiki/Glucose glucose] added to the tea is metabolized by the yeast ([https://en.wikipedia.org/wiki/Fermentation fermentation]) in the absence of oxygen ([https://en.wikipedia.org/wiki/Anaerobic_digestion anaerobically]) into [https://en.wikipedia.org/wiki/Carbon_dioxide carbon dioxide] and [https://en.wikipedia.org/wiki/Ethanol ethanol].
 C<sub>6</sub>H<sub>12</sub>O<sub>6</sub> (glucose or fructose) → 2 C<sub>2</sub>H<sub>5</sub>OH + 2 CO<sub>2</sub>
-For each molecule of glucose or fructose fermented, 2 molecules of ethanol and 2 molecules of carbon dioxide are formed. The ratios of products to reactants are a topic referred to as '''''stoichiometry'''''.
+For each molecule of glucose or fructose fermented, 2 molecules of ethanol and 2 molecules of carbon dioxide are formed. The ratio of products to reactants is a chemistry-based topic referred to as '''''stoichiometry'''''.
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← Older revision		Revision as of 12:32, 23 June 2020
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−	[https://en.wikipedia.org/wiki/Kombucha Kombucha] is a fermented, slightly alcoholic, lightly effervescent, beverage made from sweetened black or green tea. This ~~highly~~ sour (acetic acid) drink is often mixed with juice, spices, fruit or other flavorings. The fermentation process involves a '''s'''ymbiotic '''c'''ulture of '''b'''acteria and '''y'''east referred to as a SCOBY or "mother." Health benefits from consumption are associated with the microbial content as well as microbial metabolites. The yeast involved includes [https://en.wikipedia.org/wiki/Saccharomyces_cerevisiae ''Saccharomyces cerevisiae''] and the bacterial component includes [https://en.wikipedia.org/wiki/Komagataeibacter_xylinus ''Gluconacetobacter xylinus''], a member of the [https://en.wikipedia.org/wiki/Acetic_acid_bacteria acetic acid bacteria].	+	[https://en.wikipedia.org/wiki/Kombucha Kombucha] is a fermented, slightly alcoholic, lightly effervescent, beverage made from sweetened black or green tea. This sour (acetic acid) drink is often mixed with juice, spices, fruit or other flavorings. The fermentation process involves a '''s'''ymbiotic '''c'''ulture of '''b'''acteria and '''y'''east referred to as a SCOBY or "mother." Health benefits from consumption are associated with the microbial content as well as microbial metabolites. The yeast involved includes [https://en.wikipedia.org/wiki/Saccharomyces_cerevisiae ''Saccharomyces cerevisiae''] and the bacterial component includes [https://en.wikipedia.org/wiki/Komagataeibacter_xylinus ''Gluconacetobacter xylinus''], a member of the [https://en.wikipedia.org/wiki/Acetic_acid_bacteria acetic acid bacteria].

	==Kombucha Chemistry==		==Kombucha Chemistry==

@@ Line 5: / Line 5: @@
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-|'''Sugar'''||'''Molecular Formula'''||'''Chemical Structure'''
+| ||'''Molecular Formula'''||'''Chemical Structure'''
 |-
 |Sucrose||C<sub>12</sub>H<sub>22</sub>O<sub>11</sub>||[[File:Saccharose2.png|250px]]