Table of contents

1. A Review of General Chemistry5h 5m
2. Molecular Representations1h 14m
3. Acids and Bases2h 46m
4. Alkanes and Cycloalkanes4h 17m
5. Chirality3h 39m
6. Thermodynamics and Kinetics1h 22m
7. Substitution Reactions1h 48m
8. Elimination Reactions2h 30m
9. Alkenes and Alkynes2h 9m
10. Addition Reactions3h 19m
11. Radical Reactions1h 58m
12. Alcohols, Ethers, Epoxides and Thiols2h 42m
13. Alcohols and Carbonyl Compounds2h 17m
14. Synthetic Techniques1h 26m
15. Analytical Techniques:IR, NMR, Mass Spect7h 3m
16. Conjugated Systems6h 13m
17. Ultraviolet Spectroscopy51m
18. Aromaticity2h 34m
19. Reactions of Aromatics: EAS and Beyond5h 1m
20. Phenols55m
21. Aldehydes and Ketones: Nucleophilic Addition4h 56m
22. Carboxylic Acid Derivatives: NAS2h 51m
23. The Chemistry of Thioesters, Phophate Ester and Phosphate Anhydrides1h 10m
24. Enolate Chemistry: Reactions at the Alpha-Carbon1h 53m
25. Condensation Chemistry2h 9m
26. Amines1h 43m
27. Heterocycles2h 0m
28. Carbohydrates5h 53m
29. Amino Acids4h 20m
30. Peptides and Proteins2h 42m
31. Catalysis in Organic Reactions1h 30m
32. Lipids 2h 50m
33. The Organic Chemistry of Metabolic Pathways2h 52m
34. Nucleic Acids1h 32m
35. Transition Metals6h 14m
36. Synthetic Polymers1h 49m

3. Acids and Bases

Organic Chemistry Reactions

Organic Chemistry

3. Acids and Bases

Organic Chemistry Reactions

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Multiple Choice

Which of the following foods is a result of bacterial fermentation?

Grilled chicken

Roasted almonds

Boiled eggs

Yogurt

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Verified step by step guidance

Understand the concept of bacterial fermentation: Bacterial fermentation is a metabolic process where bacteria convert carbohydrates into alcohol or acids. This process is used in food production to enhance flavor, preserve food, and improve digestibility.

Identify foods commonly produced by bacterial fermentation: Foods such as yogurt, cheese, sauerkraut, kimchi, and sourdough bread are typically produced through bacterial fermentation.

Analyze the options given: Grilled chicken, roasted almonds, and boiled eggs are not produced through bacterial fermentation. These foods are prepared using cooking methods that do not involve bacteria.

Recognize yogurt as a fermented food: Yogurt is made by fermenting milk with specific bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, which convert lactose into lactic acid, giving yogurt its tangy flavor and thick texture.

Conclude that yogurt is the correct answer: Based on the understanding of bacterial fermentation and the analysis of the options, yogurt is the food that results from bacterial fermentation.