Tag: Detection

Carbohydrates are a primary energy source for the body, and their presence in various samples can be qualitatively confirmed using specific chemical tests. This ability to differentiate carbohydrates from other macromolecules is a fundamental skill in biochemistry and food science, enabling clear identification of sugars and starches.

According to food scientists, monitoring fermentation is essential for controlling product quality and consistency. Whether you are a homebrewer creating your next batch or working in industrial biotechnology, understanding how is fermentation detected is crucial for achieving your desired outcome.