Learning Chemistry

Fermentation  is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in  yeast  and  bacteria , and also in oxygen-starved muscle cells, as in the case of  lactic acid fermentation . The science of fermentation is known as  zymology . In microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients  anaerobically . Humans have used fermentation to produce drinks and beverages since the  Neolithic age . For example, fermentation is used for preservation in a process that produces  lactic acid  as found in such sour  foods  as  pickled cucumbers ,  kimchi  and  yogurt  (see  fermentation in food processing ), as well as for producing alcoholic beverages such as  wine  (see  fermentation in winemaking ) and  beer . Fermentation occurs within the gastrointestinal tracts of all animals, including humans Fermentation turns  NADH  and  pyruvate  produced in  glycolysis

An  agrochemical  or  agrichemical , a contraction of  agricultural chemical , is a  chemical  product used in  agriculture . In most cases,  agrichemical  refers to  pesticides  including  insecticides ,  herbicides ,  fungicides  and  nematicides . It may also include synthetic  fertilizers ,  hormones  and other chemical  growth agents , and concentrated stores of raw animal  manure . Many agrichemicals are toxic, and agrichemicals in bulk storage may pose significant environmental and/or health risks, particularly in the event of accidental spills. In many countries, use of agrichemicals is highly regulated. Government-issued permits for purchase and use of approved agrichemicals may be required. Significant penalties can result from misuse, including improper storage resulting in spillage. On farms, proper storage facilities and labeling, emergency clean-up equipment and procedures, and safety equipment and procedures for handling, application and disposal are often subject to m