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Fatty acids are components of fats, with significant effects on environment and humans. Long-chain fatty acids (LCFAs) and short-chain fatty acids (SCFAs) have specific characteristics. Long-Chain Fatty Acids: Humans & Environment Fatty Acids: Environment & Human Health Acidosis & Body Fluid Acid Levels: Human Health Fatty acids are carboxylic acids made of carbon chains. They're grouped by the length of the chains. Long-Chain Fatty Acids (LCFAs) LCFAs, as the name suggests, are fatty acids with a long carbon chain, typically between 13 and 21 carbon atoms. They are the most abundant type of fatty acid. Energy Source: LCFAs provide a significant source of energy. They are broken down and metabolized to fuel cells and activities. Seven Probiotics: Human Digestive Health Photosynthesis: Nature's Energy Production Phenols: Powerful Compounds of Nature Cell Structure: LCFAs are components of cell membranes, providing structural integrity and flexibility. Hormone Production: Certain LCFAs, like omega-3 and omega-6 fatty acids, are precursors to the hormones eicosanoids, which regulate inflammation, blood clotting, and other vital processes. Nutrient Absorption: LCFAs aid in absorption of fat-soluble vitamins (A, D, E, and K) from food. Microbe pH Levels: Acidophiles, Neutrophiles & Alkaliphiles GI Yeast Hunter: Bacteroides thetaiotomicron Predators of the Microworld: Vampirovibrio  & Lysobacter Long-chain fatty acids occur in animal fats and some plant oils. They're used in bodily functions such as cell health, energy storage, and hormone production. Animal Sources: Meat, poultry, fish (especially oily fish like salmon and tuna), dairy products. Plant Sources: Vegetable oils (olive oil, sunflower oil, canola oil), nuts, seeds, avocados. Short-Chain Fatty Acids (SCFAs) SCFAs are fatty acids with short carbon chains, ranging from 1 to 6 carbon atoms. They're produced by fermentation of dietary fiber in the colon by some of the 100 trillion microbes in the digestive tract. Cherish the Chocolate: Sweet Fermentation Cornstarch: Cuisine, Beauty, Cleaning Uses Potash: Agriculture, Plant & Garden Health Fuel for Colon Cells: SCFAs, particularly butyrate, are the primary energy source for colonocytes, the cells lining the colon. This helps maintain integrity of the GI tract lining. Reduced Inflammation: SCFAs are promoted for anti-inflammatory properties. Enhanced Mineral Absorption: SCFAs can improve the absorption of certain minerals, such as calcium, magnesium, and iron. Bowel Movements: SCFAs can help regulate motility, promoting regular bowel movements and preventing constipation. Sugars D-Galactose & L-Galactose: Nutrition Five Food Acids: Citric, Acetic, Malic, Tartaric & Lactic Metal to Rust: Unseen Organisms in Action Acquiring SCFAs Digestive bacteria produce short chain fatty acids. Dietary Fiber: The primary source of fuel for bacteria is dietary fiber in plant-based foods like fruits, vegetables, whole grains, legumes, and nuts. Dietary fiber is discovered by physician JH Kellogg in the 1930s. His vision is more in line with bran flakes than cocoa crispies. Feed the Bacteria: Prebiotics like apples and whole grains are non-digestible food components and specifically promote growth and activity of digestive bacteria, thus increase in SCFA production. Escherichia coli (E. coli): The Good Bacteria Lactic Acid Bacteria: Team Players of Fermentation Seven Trace Minerals: Nature's Little Helpers Environment: Long & Short-chain Fatty Acids Both LCFAs and SCFAs influence environmental health, such as in agriculture and waste management. Long-chain Fatty Acids in the Environment While LCFAs have health benefits, their overproduction via livestock farming can negatively affect the environment. Greenhouse Gas Emissions : Livestock farming significantly contributes to methane emissions, with LCFAs added to animal feed increasing the output. Acetic Acid: Vinegar 🜊 in Ancient Alchemy 4 Infused Wines of Ancient Medicine Fungal Biofilms: Ecology of Biofilm-Producing Molds & Yeasts beef cattle Soil Degradation : Heavy reliance on LCFAs in farming deplete soil nutrients. Continuous grazing without proper land management reduces soil health. Waste Management : SCFAs are produced through anaerobic digestion of organic waste. This helps manage waste and generates renewable energy. Energy from organic waste is used for thousands of years. Improper waste management, such as absence of collection systems and inefficient disposal, contributes to air pollution and contamination of water and soil. Unsanitary and open landfills pollute drinking water. Listeria  Bacteria: Health and Environment Lactase: Nature's Milk Digestion Enzyme Galactose: Simple Sugar of Nature & Health landfill Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Fatty acids are compounds with strong functions in biological processes of the human body. Found in plants, microbes to the largest mammals, they can be saturated, having single carbon bonds, or unsaturated, with one or more double bonds. Acidosis & Body Fluid Acid Levels: Human Health Short Chain Fatty Acids: Form & Function Sugars D-Galactose & L-Galactose: Nutrition About Fatty Acids Fatty acids are long chains of carbon atoms with hydrogen atoms attached, often ending with a carboxyl group. Structural variations give them different functions and effects. They're classified into three primary categories saturated monounsaturated polyunsaturated Five Food Acids: Citric, Acetic, Malic, Tartaric & Lactic Pectin: Nature's Polysaccharide Gelatin Wort: Sweet Temptation for Beer-Making Yeast Each type has different physical and chemical properties that affect its role in biological systems. Saturated Fatty Acids : These fatty acids contain no double bonds between carbon atoms and are typically solid at room temperature. Common examples include stearic acid, found in animal fat, and palmitic acid, prevalent in palm oil. Monounsaturated Fatty Acids : These fatty acids contain one double bond and are generally liquid at room temperature. Oleic acid, found in olive oil, is a well-known monounsaturated fatty acid. Polyunsaturated Fatty Acids : These consist of multiple double bonds. They are further divided into omega-3 and omega-6 fatty acids. Create Artisan Apple Cider Vinegar Lactic Acid: Nature & the Human Body Acetic Acid: Nature, Microbes & Health Fatty acids like alpha-linolenic acid (ALA) are found in fatty fish and flaxseeds. Flaxseeds also have cyanogenic glycosides, which release hydrogen cyanide when the seeds are crushed and in contact with water. Potential risk of these compounds is the reason medical opinion wavers about the amount of raw flaxseed one should consume, and how. Linoleic acid is found in some vegetable oils. Amygdalin: Bitter Almonds & the Cyanogenic Compound Lactic Acidosis: Harmful Levels of Lactic Acid Proteins: Macronutrients of Nature & Health flaxseeds Fatty acid chains vary in length from 4 to 28 carbon atoms. Saturated fatty acids are typically solid at room temperature, like butter, while unsaturated fatty acids are often liquid, like olive oil. While the human body synthesizes most fatty acids, some are obtained only from the diet. These the essential fatty acids, primarily linoleic acid (Omega 6) and alpha-linolenic acid (Omega 3). The term "omega" in omega-3 and omega-6 refers to the position of the first double bond in the fatty acid chain. Yeast Fermentation: Nature, Brewing & Food Power of Pepsin: Potent Digestive Enzymes SCOBY & Mother of Vinegar: Cultured Cuisine How Fatty Acids Are Created Fatty acids are synthesized by living organisms through various metabolic pathways. In animals, synthesis occurs mainly in the liver and adipose or fat tissue. In plants they're made during photosynthesis. Fatty acids synthesize in chloroplasts during photosynthesis as sunlight is converted into chemical energy. 10 Wise Plants & Herbs for the Elixir of Life Homeostasis: Internal Balance of the Body Amino Acids: Optimal Body Health & Energy photosynthesis The energy helps create fatty acids from simpler molecules like glycerol and acetyl-CoA. Derived from proteins, fats & carbohydrates, acetyl-CoA undergoes a series of biochemical reactions. These elongate the carbon chain and introduce double bonds. Fatty acid production occurs in cells of mushrooms, other fungi and single-celled organisms. Microbes can produce fatty acids through fermentation processes. Some bacteria convert sugars into fatty acids. Maillard Reaction: Science & Flavor in Browning Food GI Yeast Hunter: Bacteroides thetaiotomicron Milk into Cheese: Lactic Acid Bacteria (LAB) fungi produce a remarkable amount of fatty acids Fatty Acids in Nature Fatty acids are important to ecosystems. In plants, they are integral components of cell membranes, helping maintain structural integrity and fluidity. In animals, fatty acids are crucial for energy storage, thermal insulation, and the formation of cell membranes. Fatty acids have efficient signaling ability. Fatty acids like arachidonic acid are precursors to eicosanoids or hormone-like substances regulating anti-inflammatory and immune responses. Biofilm Communities: Metropolitan Microbes Peptides: Science of Human Health Escherichia coli (E. coli): The Good Bacteria Plants contain various types of fatty acids, especially in their seeds and fruit, used for energy storage. Linoleic acid comes from from sunflower, safflower, and corn oil. Microbes also produce a variety of fatty acids. Some strains of bacteria in the gastrointestinal (GI) tract generate short-chain fatty acids like butyrate through fermentation of dietary fibers. These provide energy for colon cells. In animals, fatty acids are present both in free form and as part of complex lipids. Omega-3 and omega-6 fatty acids from fish and plant oils support brain function and heart health. Starch-Loving Bacteria: Nature, Science, Nutrition Terroir in Wine & Food: Expression of Place Nitrogen Fixation & Evolution of Plant Life Purpose of Fatty Acids in Human Bodies Energy Storage:  They are the most efficient way to store energy in the body. Excess calories are converted into triglycerides, which are then stored in adipose tissue as a readily available energy reserve. Cell Membrane Structure:  Fatty acids are major components of cell membranes, providing structure and flexibility. The type of fatty acids in the membrane influences its fluidity, necessary for cell signaling and other functions. Seven Probiotics: Human Digestive Health Photosynthesis: Nature's Energy Production Yeast & Vineyard Microbes: Flavors of Wine signaling Hormone Production:  Certain fatty acids, particularly omega-3 and omega-6 fatty acids, are precursors to the hormone-like substances eicosanoids. These compounds regulate inflammation, blood clotting, and other vital processes. Nutrient Absorption:  Fatty acids aid in the absorption of fat-soluble vitamins (A, D, E, and K) from the diet, and hormone production. Insulation and Protection:  Fatty acids stored in adipose tissue provide insulation against cold temperatures and cushion vital organs, protecting them from damage. Zinc (Zn): Essential Metal in Alchemy & Medicine Phenols: Powerful Compounds of Nature Sugar Beets, Altbier & First Newspaper Fatty Acids in the Environment Energy Source for Microorganisms:  Fatty acids are a primary food source for many microorganisms in soil and aquatic environments. Their breakdown fuels microbial activity, which is essential for nutrient cycling and decomposition. Marine Food Webs:  Marine organisms, from phytoplankton to whales, synthesize and utilize fatty acids. These fatty acids affect marine food webs, transferring energy from primary producers to higher trophic levels. Ammonium (NH+4): Nitrogen Needs of Plants Noble Rot: Secret of Sumptuous Sweet Wines Kombucha: Ancient Brew & DIY Health Tea Soil Health:  Fatty acids contribute to soil structure and fertility. They help bind soil particles together, improving water retention and aeration. Bioremediation:  Certain microorganisms can use fatty acids to break down pollutants in the environment in bioremediation to clean up contaminated sites. Electrolytes: Vital Minerals of Human & Environmental Health Three Types of Amylase in Digestion & Fermentation Five Major Proteins of Nature & Human Health Indicators of Environmental Stress:  Changes in the fatty acid composition of organisms can be used as indicators of environmental stress, such as pollution or climate change. Fatty acids can be found in the form of free fatty acids (FFAs) circulating in the bloodstream or bound to glycerol as triglycerides, the primary form of stored fat in the body. Certain forms of saturated fat, such as stearic acid, a long chain fatty acid, may not have the same harmful effects on cardiovascular health as others due to specific metabolic properties. Tannins: Complex Astringents of Nature Maltose: Sweet Delight of Brewing & Energy Women of the Wild Hunt: Holle, Diana, Frigg Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

D-Galactose and L-Galactose are forms of the simple sugar galactose . They have the same molecular formula but differ in structure and function. D-Galactose is the common naturally occurring type, often found in dairy. Galactose: Simple Sugar of Nature & Health Five Food Acids: Citric, Acetic, Malic, Tartaric & Lactic Pectin: Nature's Polysaccharide Gelatin Kiwi Fruit Where They're Found D-Galactose:  milk (as part of lactose), fruit like cherries, kiwi, plums; avocados, honey and some plant gums. It's commercially produced by hydrolysis of lactose or breaking down the milk sugar. Absorbed by the human digestive system, it's primarily an energy source. L-Galactose:  Rarer in nature, but can be found in certain algae, seaweed, legumes and plant cell walls. It is also used in research. As stereoisomers of galactose, D-Galactose and L-Galactose both have the chemical formula C6H12O6. They differ in spatial arrangement of their atoms, which defines their functions. Acetogenesis in Nature & Human Health Create Artisan Apple Cider Vinegar Lactic Acid: Nature & the Human Body Galactose is a monosaccharide or simple sugar in milk, fruit and vegetables. A member of the hexose family (containing six carbon atoms), it produces lactose when combined with glucose. Lactose can be reduced to these two sugars. Specific arrangement of hydroxyl groups (-OH) affects how these sugars interact with enzymes in the body. D-Galactose helps produce substances like glycolipids and glycoproteins, both needed for cell structure and signaling. Acetic Acid: Nature, Microbes & Health Short Chain Fatty Acids: Form & Function Carbohydrates: Sugars of Nature & Health Molecular Structure : The orientation of the hydroxyl groups in D-Galactose and L-Galactose shapes their properties. In the Fischer projection, the fourth carbon atom's hydroxyl group in D-Galactose points downward, while in L-Galactose, it points upward.    Biological Activity : D-Galactose supports various biological functions and is actively used by organisms. Conversely, L-Galactose does not take part in metabolic processes to the same degree. Enzymes, which break down and use sugars, are often designed to interact with only one specific stereoisomer. D-Galactose is readily metabolized by humans. Lactic Acidosis: Harmful Levels of Lactic Acid Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Lectins & Phytates: Nature of Plants + Human Health some seaweed is a source of L-Galactose It's a component of lactose (the sugar in milk) and is also found in certain plant gums and pectin . Metabolic disorders like galactosemia occur when the body cannot process D-Galactose effectively. L-Galactose does not fit into the body's metabolic pathways as D-Galactose does. L-Galactose is not easily metabolized by humans and may be excreted unchanged or metabolized in different, less efficient ways. D-Galactose has practical applications in food and industry, often used as a sweetener and ingredient due to its appealing taste. D-Galactose enhances flavor in products like low-fat yogurt. Tannins: Complex Astringents of Nature Electrolytes: Vital Minerals of Human & Environmental Health Noble Rot: Secret of Sumptuous Sweet Wines yogurt parfaits Chirality The difference between D and L forms comes down to chirality. Chirality refers to the property of a molecule being non-superimposable on its mirror image. A carbon atom with four different groups attached is called a chiral center. In the context of sugars, the designation "D" or "L" refers to the configuration of the chiral carbon furthest from the carbonyl group (the carbon with the double-bonded oxygen). Gingerbread Houses: German Folklore How Yeast Transforms Sugars to Booze Malevolent Microfungi: Hazards of Health & Home D-Galactose: In D-Galactose, the hydroxyl (-OH) group attached to the highest-numbered chiral carbon (C5) is on the right side when the sugar is drawn in a Fischer projection. This is the common and naturally occurring form of galactose. L-Galactose: In L-Galactose, the hydroxyl (-OH) group attached to the highest-numbered chiral carbon (C5) is on the left side when the sugar is drawn in a Fischer projection. This form is rare in nature. Wort: Sweet Temptation for Beer-Making Yeast Maltose: Sweet Delight of Brewing & Energy Women of the Wild Hunt: Holle, Diana, Frigg dates are among the fruits highest in d-galactose Enzyme Recognition:  Enzymes bind to molecules based on their specific 3D shape. The difference between D and L isomers affect binding affinity and enzyme activity. This is why D-Galactose is more easily processed. Chirality of molecules is important in pharmacology. Drugs are designed to interact with specific receptors. The stereochemistry of the drug can influence its effectiveness and potential side effects. Cherish the Chocolate: Sweet Fermentation Pasteurization: Microbial Dominance & Destruction Mannose: Simple Sugar of Nature & Health Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Galactose is a simple sugar or monosaccharide. It's related to glucose, with both sugars produced through the same process. Galactose is important to the metabolism of all living organisms, and the structure of plants. Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Lactic Acid Bacteria: Nature to Modern Uses Secrets of Xanthan Gum for Artists & Chefs Properties of Galactose Its molecular formula is C6H12O6, making it an isomer of glucose . They share the same chemical formula but differ in structure. Galactose is a white crystalline solid at room temperature. It's hygroscopic, meaning it can absorb moisture from the environment. Soluble in water it facilitates absorption in the digestive system. Unlike glucose, galactose does not easily ferment. It has a milder sweetness profile. In glycolysis , galactose can be converted into glucose, providing energy to the body. Lignin: Ecology, Wood & Natural Health ATP: Nature of Energy & Vital Functions Sugar Beets, Altbier & First Newspaper A monosaccharide, galactose is a single molecule. It's also an aldohexose, meaning it has six carbon atoms and an aldehyde group. It's necessary for energy and cellular function. Both glucose and galactose are aldehydes. An aldehyde is an organic compound with a group made of the elements carbon (C), hydrogen (H), and oxygen (O), or at its basic, CHO. Aldehydes have several functions including human vision, and in forms of vitamin B6. Song of the Loreley - Lethal Attraction Mother of Vinegar & Microbial Life in a Bottle The Microscope: Antonie van Leeuwenhoek Galactose & Human Health Purpose of Galactose The primary purpose of galactose in the human body is as an energy source. Once absorbed, it's converted to glucose in the liver, which can then enter metabolic pathways for energy production. It's a key component in glycoproteins and glycolipids, which are vital for cell signaling and interactions. In the brain, galactose helps synthesize glycosphingolipids for healthy nerve function. Organic Polymers: Ecology & Natural Health How & Why to Ferment Green Beans Cellulose: Plant Fibers of Structure & Strength Effects on the Human Body While galactose is beneficial and necessary for our body's functioning, excess levels cause health problems. Galactosemia, a genetic disorder, prevents proper metabolization of galactose. It's characterized by toxic accumulation. Symptoms include jaundice, vomiting, and, in severe cases, developmental disabilities, further liver damage and cataracts. About 1 in 60,000 people have this condition. Seven Deadly Diseases of the Renaissance Fermenting Cabbage to Make Sauerkraut Difference Between Pickling & Fermentation Liver & other organs - liver dysfunction can initially cause jaundice, yellowing of skin & eyes For others galactose is a safe component of the diet. It contributes to energy levels and is part of bodily functions. In the brain, galactose provides energy to neurons and supports cognitive functions. Galactose & the Environment Production of Galactose in Nature Galactose is produced primarily through breakdown of lactose, the sugar found in milk. In digestion, lactose is reduced by the enzyme lactase into glucose and galactose. Nigella Sativa: Black Seed of Healers Phytic Acid: Mother Nature's Nutrient Secrets Magnesium (Mg): Ecology & Human Health This is influential for health of mammals who drink milk in infancy. The enzyme lactase facilitates absorption of galactose into the bloodstream for energy production and other metabolic processes. Galactose is also produced by lactic acid bacteria (LAB) in fermentation. LAB are found in dairy and various fermented foods. The bacteria break down lactose to produce glucose and galactose as byproducts. Electrolytes: Vital Minerals of Human & Environmental Health Natural Anti-Spasmodic Treatments for Muscle Spasms & Pain Amino Acids: Optimal Body Health & Energy Lactobacillus sp . The primary job of lactic acid bacteria in industrial and home fermentations is to convert lactose, a disaccharide, into lactic acid. In the initial phase the molecule forms glucose and galactose or g-phosphate through hydrolysis. Hydrolysis is the chemical breakdown of a compound due to reaction with water. This breakdown helps digestion of lactose and expands the nutritional profile of fermented products. Nitrogen Fixation & Evolution of Plant Life Potash: Agriculture, Plant & Garden Health Flavonoids: the Big Five of Aroma, Flavor & Color Lactic acid fermentation increases flavor and nutritional value of foods like green beans, corn and carrots Presence in the Environment In the environment, galactose is common in dairy products, fruits, and some plants. Foods such as cheese, yogurt, and milk are rich in galactose. Legumes such as green beans and vegetables like carrots also contain this sugar. It occurs in small quantities in fruit such as apples, bananas, cherries and pears. Galactose is also part of polysaccharides such as galactans, which exist in cell walls of many plants, and gum from seaweed. Red algae contain galactose-derived polysaccharides, essential for their structure. Lectins & Phytates: Nature of Plants + Human Health Tannins: Complex Astringents of Nature Electrolytes: Vital Minerals of Human & Environmental Health rice balls or cones with seaweed These polysaccharides have thickening and gelling properties. They're used in some commercial and homestead food products. They can be extracted by hydrolysis, for instance soaking green beans in water. Galactose synthesizes glycolipids and glycoproteins, essential components of cell membranes. These molecules are involved in cell recognition, signaling, and adhesion processes. In the natural environment, galactose and derivatives contribute to the health of soil. As a component of plant cell walls and organic matter, galactose improves soil structure and nutrient retention. Mold: Cultivation & Use in Food Fermentation Noble Rot: Secret of Sumptuous Sweet Wines Pan: Wild Rustic God of Music & Flocks fertile soil yields sweet carrots Lactic acid bacteria involved in fermentation enhance soil microbial diversity and health, promoting robust growth of plants. Probiotics include Lactobacillus , a type of lactic acid bacteria. These bacteria can increase soil fertility by up to 30% when galactose-rich organic matter is introduced. As it's important to fermentation, galactose contributing to nutrient cycling An example of bacterial fermentation is yogurt, rich in galactose. It enhances growth of probiotic bacteria . Seven Probiotics: Human Digestive Health Cherish the Chocolate: Sweet Fermentation How Lactic Acid Bacteria Make Yogurt yogurt parfaits Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Lactic acidosis is caused by the way bodies manage metabolism. A progressive medical condition, lactic acidosis is characterized by lactic acid accumulation in the body and a decrease in blood pH, or acidosis. Five Food Acids: Citric, Acetic, Malic, Tartaric & Lactic Pectin: Nature's Polysaccharide Gelatin Acetogenesis in Nature & Human Health Lactic acidosis happens when the body accumulates lactic acid in the bloodstream. The acid is a byproduct of anaerobic metabolism, or the way bodies create energy without oxygen. While muscles naturally produce lactic acid during strenuous activity, excess can tip the metabolic balance and cause health problems During high exertion of muscles, lactic acid levels spike. This is meant to be temporary. However, if lactic acid levels rise above 4 mmol/L, it can cause unwanted and dangerous physical and mental health effects. Acetic Acid: Nature, Microbes & Health Lactic Acid: Nature & the Human Body Acetate in Nature: Vital Functions & Health Animals besides humans produce lactic acid. In dogs, it's regulated by the liver and kidneys. A cow's rumen has abundant Lactobacillus microbes. These rod-shaped, gram-positive bacteria produce lactic acid in nature. Muscles of fish and lobsters also create lactic acid. Symptoms of lactic acidosis in dogs and other animals may include: Vomiting Nausea Pain & Limping Weakness Intolerance to exercise and other activity Muscle stiffness or soreness Heavy or difficult breathing Carbohydrates: Sugars of Nature & Health Bdellovibrio : Lifestyles of Predatory Bacteria Three Types of Amylase in Digestion & Fermentation Causes of Lactic Acidosis Lactic acidosis can arise from various underlying conditions, often categorized into two main types: Type A and Type B lactic acidosis. Type A Lactic Acidosis This form is the most common and is primarily due to tissue hypoxia, an insufficient supply of oxygen to the tissues. Causes include: Severe Infections (Sepsis):  Bacterial infections can overwhelm the body's systems and restrict oxygen delivery to organs. Sepsis is a body-wide infection. It increases lactic acid production due to low blood flow. Homeostasis: Internal Balance of the Body Five Major Proteins of Nature & Human Health SCOBY & Mother of Vinegar: Cultured Cuisine Severe Anemia:  Low red blood cell counts can impair oxygen transport, resulting in an increased lactic acid level. Shock:  Conditions like cardiogenic shock, hypovolemic shock, or distributive shock significantly affect blood flow and oxygen delivery. Conditions such as cardiogenic shock, which occurs when the heart cannot pump enough blood, can also lead to elevated lactic acid levels. Respiratory Failure:  Poor respiratory function can cause reduced oxygen availability, increasing lactic acid production. Acetic Acid Bacteria for Vinegar Artisans: Acetobacter Ethyl Acetate: Scent of Flowers, Wine & Fruits Glycolysis: Biochemistry of Holistic Health Type B Lactic Acidosis This type is not primarily linked to oxygen deprivation and can result from metabolic and other systemic issues, such as: Diabetes and Diabetic Ketoacidosis:  High blood sugar levels can lead to the production of excessive lactic acid. Alcoholism:  Alcohol metabolism can disrupt normal lactic acid clearance in the liver. Liver Disease : The liver plays an essential role in metabolizing lactic acid. Conditions like cirrhosis can impair this function, causing lactic acid to accumulate Medications:  Several drugs, including metformin (especially in renal impairment), can precipitate lactic acidosis. HIV drugs lamivudine (3TC) and emtricitabine (FTC) may raise lactic acid levels. Inherited Metabolic Disorders:  Conditions affecting lactic acid metabolism may lead to an accumulation of lactic acid. Honey Mead: Most Ancient Ambrosia Pan: Wild Rustic God of Music & Flocks Turmeric ( Curcuma longa ): Ancient Uses & Medicine Symptoms of Lactic Acidosis Symptoms of lactic acidosis can range from mild to severe, depending on cause, and degree of acidosis. Symptoms include: Rapid Breathing: The body tries to compensate for the acidity by increasing respiration. Weakness or Fatigue: Due to impaired oxygen delivery and energy production. Nausea and Vomiting: Often a response to metabolic disturbances like excess acid. Confusion or Dizziness: Due to reduced oxygen in the brain. Abdominal Pain or Distress: indicates increasing severity. Untreated lactic acidosis can lead to shock, organ failure and coma. Short Chain Fatty Acids: Form & Function Polysaccharides: Starch, Glycogen, Cellulose Lignin: Ecology, Wood & Natural Health Diagnosis Diagnosis is by clinical assessment and laboratory testing. Blood Tests: Measuring blood pH and lactate levels, with lactic acid levels above 4 millimoles per liter often indicating lactic acidosis. Assessment of Underlying Causes: Additional tests may include imaging studies or specific tests for infection, kidney function, or metabolic states. Treatment of Lactic Acidosis Oxygen Therapy: Improves oxygen delivery to tissues, especially in cases of respiratory failure. Pyruvate (Pyruvic Acid): Key to Life's Energy Nitrogen Fixation & Evolution of Plant Life Rosemary: Immortal Essence & Balm of Kings Intravenous Fluids: Restore blood volume, improve kidney function and circulation. Medications: Depending on cause, medications may be used to treat infections or metabolic imbalances. Dialysis: In severe cases, dialysis may be needed to get rid of excess lactic acid and restore acid-base balance. Magnesium (Mg): Ecology & Human Health Electrolytes: Vital Minerals of Human & Environmental Health Tannins: Complex Astringents of Nature Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Preparation of a Golden Spirit of Wine, a medicinal potion, is a recipe from the writings of Dutch-German alchemist Johann Glauber . He's famous for Glauber's salt, sodium sulfate (Na2SO4), and uncovering the secret of the purple flame of fulminating gold . Johann Glauber: Fulminating Gold & Sodium Sulfate Alchemical Salt: Essential Salts of Alchemy Alchemy: Science, Philosophy, Magic A goblet of golden elixir, fantasy artwork In alchemy the Spirit of Wine is distilled wine , or in liquor-making a brandy distilled several times. The spirit is the essence of the wine traveling as vapor to the top of the distilling vessel, there to condense and run down the spout or condensing tube. Distillation is considered to bring out the pure essence, spirit or quintessence of a substance. This is highly significant to alchemists who work to purify or transform their subjects with this method. Ardent Spirits Alchemy: the Fiery Elixirs of Life Quintessence: Elemental Life Force Mandalas: Psychology & Art Therapy Retort, an ancient distillation vessel. Heat makes fumes rise to top where they condense and run into collector vessel. The Recipe for Golden Spirit of Wine as Explained by Herr Glauber: "Take white or red tartar, dissolve it in water, and separate all its gross sulfur by a certain precipitating matter ( process of lixiviation ). The impurity, thus abiding in the water, is to be separated from the precipitated tartar by pouring out the water." The tartars are tartaric acid or potassium bitartrate. It forms as crystals or residue of wine. In ancient times it's sourced from empty wine barrels. Potassium bitartrate is processed into cream of tartar. Potassium bitartrate is naturally whitish. Red or unpurified potassium bitartrate retains the color of the grape juice from which it's separated. Red & White Tartar: Wine Salts of Alchemy Making Lixivium: Alchemy of Lixiviation 4 Infused Wines of Ancient Medicine Red Tartar Glauber continues: "The tartar remaining at the bottom like a snow sand, is to be well purged by repeated washings with water until the power itself puts on a snowy whiteness. This process of precipitation must be repeated until the addition of fresh lixivium to the clear solution no longer gives rise to any more black feces. "Dissolve some pounds of this pure and acceptable tartar in cold water, so as to make it sufficiently acid. Put this solution in some warm place, or in horse-dung, or in a warm balneum [ bain Marie ], that the tartar may begin to putrefy, may lose acidity, and acquire a sort of sweetness, for which, before it come to be, there is required the time of some months." How to Make Copperas Red: Simply Science Best Mortar & Pestles for Artists, Chefs, Scientists Women of Alchemy - Mary the Jewess bain Marie, a water bath beloved by alchemists & modern scientists "After it has lost its acidity, all the water present is to be evaporated per balneum, until it become a thick and black juice, like honey. This being set in a glass in the sand, and being urged with a stronger heat than was made in balneo, will yield a fiery spirit, such an one as will mix with gold dissolved in spirit of salt [hydrochloric acid], will separate the pure parts of digestion, attract them to itself from the more gross parts, and so will perform its office in medicine even to the most high admiration." Note: gold won't dissolve in hydrochloric acid, but does with addition of nitric acid (the queen of acids) to the mix, making aqua regia . In his practice Glauber is aware of this; it may be lost in translation. Aqua Regia: The Green Lyon of Alchemy Hydrogen Peroxide: Chemistry, Production, Risks Alchemy: Dyeing Stones to Look Like Gems Putrefaction is the alchemical process of breaking down a substance to its base nature, decay or blackening ( nigredo ). Ideally it leads to a stage of purification. Setting the glass in the sand refers to a sand bath, in which the vessel is placed in sand instead of water, and heated. Slow steady heating of vessel contents this way, sometimes for many days, is the alchemical process of digestion. In digestion, horse dung is commonly used to heat the vessel due to its natural properties of decomposition. It's the alchemical equivalent of a slow cooker. Spirit of Wine of the Wise: Alchemy Recipe Vitriol in Alchemy: Caustic Compounds Alchemy: Processes Used by Alchemists Our poop has amazing qualities Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Pectin is a polysaccharide found in nature, cooking and confectionary. A type of fiber, it fortifies the structure of plants and is famous for creating the gel-like consistency of jams, jellies, candy and other foods. Wort: Sweet Temptation for Beer-Making Yeast Glucose in Nature: Ecology & Environment Carbohydrates: Sugars of Nature & Health About Pectin Pectin is found in cell walls of fruits and vegetables, made up primarily of galacturonic acid units. Galacturonic acid is a sugar acid created from d-galactose. D-galactose is in sources like lactose (milk sugar), agar, gum arabic, seaweed, sugar beets and nerve cell membranes. A complex carbohydrate or structural heteropolysaccharide. it's the glue holding plant cells together, giving them rigidity and support. Galactose: Simple Sugar of Nature & Health Starch: Power of Plants & Human Energy Ancient Grains: Wheat, Barley, Millet, Rice How is Pectin Created? Plants synthesize pectin through a process involving the enzyme pectin methyltransferase. This enzyme attaches methyl groups to the galacturonic acid units within the pectin chain. The degree of methylation, or the number of methyl groups attached, affects pectin's gelling properties. Extracting pectin is done by cooking fruit with water. Apples: Nature, Spirituality & Folklore Honey Bees (Apidae): Nature & Myth Secrets of Xanthan Gum for Artists & Chefs The heat breaks down the cell walls and releases the pectin. Extraction is done at temperatures between 70-90°C and acidic pH levels to get the highest yield. Citric acid extraction is best at a pH of 2.0. In commercial production, the most common sources of pectin include citrus peels and apple cores due to their high pectin content. After extraction, pectin is dried and ground into a fine powder, making it easy to measure and incorporate into recipes. 10 Wise Plants & Herbs for the Elixir of Life Irrwurz or Mad Root: German Folklore Methane (CH4): Science of Microbial Gas Pectin in Nature Cell wall structure: It provides rigidity, flexibility and support for plant cells. Water regulation: It influences water movement within plant tissue. Pectin improves moisture retention and helps maintain structure of the plant. Pectin also helps plant cells communicate and adhere, promoting tissue formation. In plant fortification and growth, this helps them withstand external factors like wind and rain. Acetate in Nature: Vital Functions & Health Honey Mead: Most Ancient Ambrosia Mannose: Simple Sugar of Nature & Health Wound healing: It forms a barrier to prevent infection in damaged plant tissue. Seed dispersal: Pectin contributes to texture and structure of fruits, which helps in seed dispersal by animals. Fruit like apples digest in the large intestine, which allows seeds to pass through the digestive tract unscathed. Properties and Characteristics of Pectin Gelation : Pectin gels when combined with sugar and acid, which is necessary for achieving textures in products like jams and desserts. Acetogenesis in Nature & Human Health Maltose: Sweet Delight of Brewing & Energy Three Types of Amylase in Digestion & Fermentation Stability : It maintains its properties under various pH levels and temperatures, enhancing its versatility. Solubility : Pectin dissolves in water, especially hot water. It evenly thickens mixtures when cooking. Molecular weight : Source and extraction method can change pectin's molecular weight, affecting how well it gels. Molecular weight is the sum of the atomic masses of all atoms in a molecule. Citric acid extraction yields a higher molecular weight. Create Artisan Apple Cider Vinegar Lactic Acid: Nature & the Human Body Acetic Acid: Nature, Microbes & Health Acidity Dependence: The gelling process is highly dependent on pH. Acidic environments (pH <7) promote gel formation. Types of Pectin: There are two main types: High Methoxyl (HM) Pectin: Requires a high sugar concentration (at least 50-80%) and a relatively low pH (2.8-3.5) to form a gel. Low Methoxyl (LM) Pectin: Can form gels with little or no sugar, relying on calcium ions to cross-link the pectin chains instead. Phytic Acid: Mother Nature's Nutrient Secrets Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Nitrogen Fixation & Evolution of Plant Life Foods High in Pectin Certain fruits and vegetables are naturally rich in pectin, making them favorite choices for making preserves. Notable sources include: Citrus Fruits : Oranges and lemons, particularly their peels, have high pectin levels, often exceeding 1% by weight. Apples : Especially green apples, known to contain up to 1.5% pectin. It's found mostly in the core and peel of all apples. Fermenting Green Beans: Salt, Brine & Bacteria Magnesium (Mg): Ecology & Human Health Amino Acids: Optimal Body Health & Energy Quinces : Known for their dense pectin content, quinces can exceed 2%, making them excellent for jams. Berries : While they contain lower amounts of pectin, strawberries and blackberries still contribute to flavor and texture when making preserves. Carrots:  Carrots has a significant amount of pectin, contributing to their crispness. Power of Pepsin: Potent Digestive Enzymes Potassium (K): Human Health & Environment Wort: Sweet Temptation for Beer-Making Yeast quince Plums:  Pectin creates the smooth texture of plum jams. These foods are high in pectin because it plays a critical role in their structure, texture, and overall integrity. The firmer the fruit, the more pectin it generally contains. Pectin is a fiber source. Culinary Uses of Pectin Pectin is predominantly used in cooking for its gelling properties. Here are a few culinary applications: Jams and Jellies : Pectin helps make thick, spreadable jams and jellies. Many recipes rely on citrus pectin for its superior gelling power. Homeostasis: Internal Balance of the Body Maillard Reaction: Science & Flavor in Browning Food Flavonoids: the Big Five of Aroma, Flavor & Color Pectin sourced from apples or citrus fruits is often added to fruits with naturally lower pectin levels to ensure a proper set. Low-sugar jams use LM pectin to achieve the desired consistency without excessive sweetness. Pectin is HM or high-methoxyl when the degree of esterification exceeds 50%. It's LM or low-methoxyl when it's less than 50%. HM pectins form gel with high soluble sugars and low pH. LM pectin forms gel with calcium. Create Artisan Apple Cider Vinegar Women Brewers: Brewing History of Europe Fermentation: Yeast & the Active Microworld Preserves : In home preservation, pectin helps maintain the structure and texture of fruits. Desserts : Pectin can thicken sauces, puddings, and custards without added fats, enhancing texture. Pectin provides structure and prevents fruit fillings in pies, tarts, and pastries from running. Gummy Candies : Pectin is a popular choice for gummy candy production, providing chewiness and a pleasant texture. It's used in candies like gumdrops and fruit jellies for texture and shape. Cherish the Chocolate: Sweet Fermentation Brettanomyces : Favorite Artisan Wild Yeast Mugwort (Wormwood) Medicine & Herb Lore Sauces and Glazes: Pectin can be used to thicken sauces and glazes, giving a smooth, glossy finish. Vegan Cuisine: Pectin can be used as a vegan alternative to gelatin. Facts About Pectin The word "pectin" comes from the Greek word "pektos," meaning "congealed" or "firm." Historical Significance : Pectin is first isolated from apple pulp in the 19th century, revolutionizing fruit preservation methods. Flavonoids: Sensory Compounds of Nature Phenols: Effects on Health & Environment Ethyl Acetate: Scent of Flowers, Wine & Fruits sauce Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Hildegard von Bingen is a German Benedictine abbess and polymath often called the Sibyl (Prophetess) of the Rhine. She transcends conventional boundaries as a writer, composer, mystic, philosopher, visionary, natural historian and medical practitioner. Women Brewers: Brewing History of Europe Eight Dye Plants & Natural Dyes in History Women of the Wild Hunt: Holle, Diana, Frigg A Renaissance Woman Before Her Time She begins having visions at a young age and expresses them as umbra viventis lucis , the reflection of the living Light. She describes her journeys as beyond the senses, experiences of the soul. Hildegard’s wide-ranging accomplishments make her one of the most celebrated polymaths of the medieval period. As an abbess, she oversees the abbey of Rupertsberg and later Eibingen. She establishes centers of learning and healing. She interacts with her monastic community and surrounding populace. Her spiritual visions, which she details in works like “ Scivias ” and “ Liber Divinorum Operum ,” establish her as a religious figure revered in her time and beyond. Asphodel: Ancient Dye & Medicine Plants Metal & Gemstone Dyeing in Alchemy Seven Deadly Diseases of the Renaissance Hildegard receives a vision (from "Scrivias") Hildegard's writings span various disciplines due to her comprehensive knowledge and interests. Among her many contributions is her pioneering work in natural history, making her a foundational figure in the study of the natural world in Germany. Natural history, the observation and study of organisms and their habitats, leads the way of later scientific inquiry. Her holistic views on connection of body, mind, and spirit contribute to the evolving perspective on nature, ecology, and medicine in the Middle Ages. Roman Inquisition: Power, Prayer & Politics Catholic Inquisitions: Chronology & Overview Religious Wars Catholics & Protestants France Hildegard is well known for her medical writings, particularly in her text, “ Physica .” Here, she compiles knowledge of healing properties of plants and minerals, offering insight into herbal medicine and treatments. Brewing Innovation: Introducing Hops to Beer One of Hildegard's major contributions in the Land of Beer is her incorporation of hops into brewing beer. She revolutionizes the brewing process, creating a beverage with superior taste and the preservative qualities of hops, enhancing its shelf life. Hops not only enhance beer flavor and stability, they have medical benefits. Hops are known for digestive properties and calming the nerves. Benefits of hops are attributed to essential oils and flavonoid compounds found in flowers, such as xanthohumol and 8-prenylnaringenin. Christine de Pizan: Medieval Writings Ge Hong: Teachings Alchemy Medicine Cosimo de' Medici & the Italian Renaissance Heap of Hops The Melodic Maestra: Composer of Sacred Monophony In addition to her other achievements, Hildegard von Bingen is celebrated as a prolific composer of sacred monophony. This musical form, characterized by a single melodic line, allows her to infuse her compositions with a spiritual depth resonating with audiences. This style is prevalent in the early medieval period. Hildegard’s compositions stand out due to their use of unique melodic structures and expressive lyrics to convey deep spiritual and mystical experiences. Sacred Music of Ancient Mesopotamia Hymn to Nungal - Prison Goddess The Four Medici Popes: Controversial Connections Her most famous musical work, “ Ordo Virtutum ,” a morality play, blends drama and music in innovative ways, setting it apart from her contemporaries. Her compositions continue to be celebrated and performed. She is noted for the invention of a constructed language known as Lingua Ignota , using this language for her mystical work. One fragment remains, which has been translated: "O measureless Church, / girded with divine arms / and adorned with hyacinth, / you are the fragrance of the wounds of nations / and the city of sciences. / O, o, and you are anointed / amid-noble sound, / and you are a sparkling gem." Proto Writing: Signs of the Times Art of Egg Tempera: Paint Like the Old Masters 3 Great German Artists for Art Lovers Hildegard's "Unknown Language" A Trailblazer in Scientific Natural History Beyond creative endeavors, Hildegard von Bingen is hailed as the founder of scientific natural history in Germany. Her keen observation of the natural world, combined with visionary and practical insights, promote a systematic and empirical approach to studying flora and fauna. Her botanical and medicinal writings not only expand the frontiers of scientific knowledge but also reveal her profound reverence for all living beings. Hildegard is recognized as a historical figure and icon of feminist spirituality and intellectualism. She's canonized in 2012. Her feast day is September 17. Glass & Arts of Ancient Glass Making Finding the Philosophers' Egg Roger Bacon: Medieval Science & Alchemy Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Yeast is a cultured fungus with many hidden talents. A single-celled organism, it transforms simple ingredients into delicious foods and beverages. Here's how live yeast is grown, processed and packaged as compressed, fresh or dried yeast for consumers. Fermentation: Yeast & the Active Microworld Yeast: Microbiology of Bread & Food Making Wild Yeast: Microbes Acting Naturally Baker's or brewers yeast ( Saccharomyces cerevisiae strains) are essentially the same with different purposes. Yeast loves anaerobic, slightly acidic and sugar-rich environments, making it ideal for fermentation in both baking and brewing. Wild yeast is found in nature anywhere something sweet needs fermenting. It appears on skins of blueberries, grapes plums and other fruits as a whitish film. Citrus fruits are an exception. Yeast enjoys citrus but grows inside the fruit rather than on the skin. How Yeast Transforms Sugars to Booze Killer Yeast: Assassins of the Microworld Biofilm Communities: Metropolitan Microbes Wild yeast on grapes The blue or whitish growth on oranges is mold. Unlike molds wild yeast is usually harmless, and people eat it all the time without thinking about it. Artisans often cultivate strains of wild yeast for brews and breads. Commercial cultivation is done in controlled settings. These environments ensure the yeast strain is pure and vigorous. A high-quality yeast strain can improve fermentation efficiency by up to 30%, resulting in better flavor and texture in bread and beer. Amazing Yeast: Feeding, Breeding & Biofilms Hildegard von Bingen: Nature, Music & Beer Oil-Dwelling Microbes: Bacteria, Yeast & Mold Copper is naturally antibiotic and helps prevent bacterial growth and spoilage Cultivation of Yeast 1. Isolation and Propagation Yeast cultivation starts with isolating a pure strain of S. cerevisiae . This is done in a laboratory where scientists ensure the yeast is free of contaminants. Once a pure strain is isolated, it is propagated in a nutrient-rich medium. The medium often contains molasses, which provides necessary sugars. Other media include a "broth" or mix of sugars, amino acids, vitamins, and minerals for optimal yeast growth. This process occurs in large fermentation tanks. Conditions such as temperature and pH are carefully controlled to optimize yeast growth. Spores & Yeast: Saccharomyces cerevisiae Women Brewers: Brewing History of Europe GI Yeast Hunter: Bacteroides thetaiotomicron While yeast can grow in various conditions it's most prolific at temperatures of 32˚C-35˚C (90˚F-95˚F) with a pH of 5.5, slightly acidic. Higher temperatures inhibit yeast growth. The thermal death point for yeast is 55° - 60° C (130° -140° F). If cooled, it stops activity at 40° F (4° C). Yeast can be frozen and will revive. Frozen yeast should be put in the fridge for 24 hours to let it thaw comfortably before use. Predators of the Microworld: Vampirovibrio  & Lysobacter Silent Destroyers: Microbes of Concrete Corrosion Honey Mead: Most Ancient Ambrosia 2. Fermentation Process When the yeast has multiplied sufficiently, it undergoes fermentation. During fermentation, yeast consumes sugars and converts them into carbon dioxide and ethanol. In baking, carbon dioxide gas causes bread to rise and forms bread bubbles. The yeast dies during baking. In brewing, the alcohol is the desired product. This fermentation can last from several hours to a few days, depending on the specific requirements of the booze. Careful monitoring of temperature and pH is crucial. Yeast influences beer flavors through ester production. By varying fermentation temperatures and yeast strains, brewers can craft a range of beer styles. Higher fermentation temperatures can lead to fruity flavors in pale ales. Lower temperatures create the smoothness of stouts. How to Cultivate Green Algae for Science & Health Invisible World: Prokaryotes & Animalcules B. Linens Bacterium: Big Cheese of B.O. Stout, a dark warm-fermented ale 3. Separation and Washing After fermentation, it's time to harvest the yeast. Commercial operations separate yeast from the liquid substrate using centrifugation or filtration. The harvested yeast may then be washed or dried, depending on its intended use. For baker's yeast, washing involves rinsing the yeast to remove residues. Once cleaned, it can be processed into active dry yeast or kept moist as compressed yeast. Some sourdough bakers prefer fresh yeast for its rich flavor profile. Spirit of Wine of the Wise: Alchemy Recipe Human Methane: Meet the Microbes of Flatulence Ethyl Alcohol: Science of Solvents & Booze Others use active dry yeast. There are about 20 billion viable yeast cells per gram of dried yeast. A yeast package is about 7 grams total. Granule size varies from brand to brand. For brewing, yeast can be further processed into various products, like liquid yeast for home brewers or dried yeast for commercial operations. Many brewers repitch yeast from one batch to another, recycling valuable yeast cells and ensuring consistency in their brews. When there's an unlimited supply of sugar, alcohol content rises during yeast fermentation to between 10% and 18%. Alcohol levels exceeding 18% or 19% can kill the yeast which is why wines, beer and mead are lower in alcohol content than distilled drinks like whisky. Yeast: Potent Power of the Active Microworld How Lactic Acid Bacteria Make Yogurt Butter - Food of Peasants & Barbarians Wine Rack Packaging After washing, the yeast is concentrated to a certain level, and additional stabilization processes may be used. After processing, the yeast can be packaged in several forms: fresh, active dry, or instant. Fresh Yeast : Often used by professional bakers, it has a high moisture content and a short shelf life. Active Dry Yeast : This culture form is dehydrated, allowing for longer shelf life and easier storage. It must be rehydrated before use. Instant Yeast : Similar to active dry but with finer granules and no need for rehydration, making it convenient for home bakers. Glycolysis: Biochemistry of Holistic Health Pan: Wild Rustic God of Music & Flocks Yeast: Microbiology of Bread & Food Making processed dried yeast The packaging of yeast is important for maintaining its viability and ensuring it reaches consumers in optimal condition. Sealed Containers : Yeast is typically packaged in airtight bags or jars to prevent moisture and preserve its potency. Labeling : Proper labeling includes usage instructions, expiration dates, and storage recommendations to ensure consumers are happy with the results. Dry yeast is sealed in airtight sachets to keep it fresh and enhance its shelf life, often up to two years. From personal experience, even ten-year-old dry yeast bursts into prolific activity when re-hydrated and given sweets such as glucose and fructose. Mother of Vinegar & Microbial Life in a Bottle Secrets of Xanthan Gum for Artists & Chefs Sugar Beets, Altbier & First Newspaper Yeast creates krausen, the bubbly froth of fermentation Fresh yeast is sold in small blocks and needs refrigeration due to its higher moisture and shorter shelf life. It lasts about two weeks. Packaging should inform consumers about the product and help choose the right yeast for baking and/or brewing. Yeast Use & Facts 1. Baking : In the baking industry, yeast is the key ingredient in bread, rolls, pastries, and pizza dough. It can also be used in sweet baked goods like cinnamon rolls and brioche. 2. Brewing : In brewing, S. cerevisiae is used to produce various types of beer, including ales, lagers, and stouts. Different strains of brewer's yeast can impart unique flavors and aromas, adding complexity to the brew. Song of the Loreley - Lethal Attraction Edelweiss: Alpine Flower of True Love Nitrogen Fixation & Evolution of Plant Life Yeast cells are immotile & reproduce by budding. Creating branches of cells helps them colonize. 3. Nutritional Value: Beyond fermentation, yeast is a powerhouse of nutrients. Brewer's yeast, in particular, is high in B vitamins, protein, and minerals, making it a popular dietary supplement. 4. Historical Significance : Yeast has been used for thousands of years, with evidence of its use in ancient Egyptian beer and bread production c. 1500 BCE. Use in beer brewing and wine making in Mesopotamia, and present-day Georgia go back to c. 6000 BCE. 5. Carbon Dioxide Output:  In baking, for every 10 grams of sugar consumed by yeast, about 5 grams of carbon dioxide is produced. Plants use carbon dioxide to make oxygen for humans. 6. Health Benefits:  Some yeast strains are considered to have probiotic properties, promoting digestive health. Microbe pH Levels: Acidophiles, Neutrophiles & Alkaliphiles Acetic Acid Bacteria for Vinegar Artisans: Acetobacter Natural Glass Gemstones: Cataclysmic Fusion Yeast is good for the gut. Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Methane is a colorless, odorless gas. The simplest hydrocarbon, it consists of one carbon atom bonded to four hydrogen atoms. It is the primary component of natural gas. Methanogens: Microbes of Methane Production Acetogenesis in Nature & Human Health Bacteria & Archaea: Differences & Similarities wetlands produce methane Naturally occurring methane is integral to the Earth's ecosystem. As a gas, it’s lighter than air and non-toxic, yet can trap heat in the atmosphere. Properties of Methane Chemical Structure : A saturated alkane, methane has a tetrahedral molecular geometry, which contributes to its stability and reactivity. Physical State : At room temperature, methane is a gas. Its lower density compared to air makes it rise. Its non-toxic nature enables its use in many applications. Acetic Acid: Nature, Microbes & Health Human Methane: The Microbes of Flatulence Ethyl Acetate: Scent of Flowers, Wine & Fruits Flammability : Methane is highly flammable. It's the main constituent of natural gas used for heating and electricity generation. Methane has an ignition temperature of 282 °C (540 ° F) and can create explosive mixtures if combined with air. Combustion Reaction : When burned, methane converts to carbon dioxide and water vapor, releasing energy. Solubility : Methane is relatively insoluble in water. It doesn’t mix well with H2O but dissolves in other organic solvents such as acetone. Low Molecular Weight : This property enables it to rise rapidly in the atmosphere. Methanogenesis: Microbial Methane Production Bacteria & Archaea: Differences & Similarities Prokaryotes & Eukaryotes: Life Forms on Earth Highly flammable Creation of Methane Natural Production Anaerobic Decomposition : Organic matter decomposing in wetlands, landfills, and livestock stomachs produces methane. Anaerobic microbes in wetlands create about 30% of global methane emissions. The archaea Methanobrevibacter smithii and Methanosphaera stadtmanae are common methane producers. Ammonia: Formation, Hazards & Reactions Homeostasis: Internal Balance of the Body Ancient Grains: Wheat, Barley, Millet, Rice archaea parts - much like bacteria, lacking true nucleus Geological Processes : Over millions of years, organic material transforms within the Earth's crust, forming natural gas reserves. These contribute to methane availability. Anthropogenic Production Agriculture : Livestock, particularly cattle and sheep, generate methane during digestion through enteric fermentation. Landfills : Decomposing organic materials in landfills are a leading source of methane emissions. Spirit of Wine of the Wise: Alchemy Recipe Johann Glauber: Fulminating Gold & Sodium Sulfate Ammonium (NH+4): Nitrogen Needs of Plants Fossil Fuel Extraction : Extraction and processing of fossil fuels can release methane. Methane leaks from natural gas production can be as up to 7% in some regions. Methane Munchers:  Some microorganisms known as methanotrophs dine on methane. These bacteria and archaea use it as their primary carbon and energy source, helping reduce methane emissions. Nitrogen Fixation & Evolution of Plant Life Pseudomonadota : E. coli , Gonorrhea & Nitrogen Fixing Bacteria Sulfur - Treasures of the Underworld Methane: Purpose in Nature Carbon Cycle : Microbes break down organic materials to produce methane, which can be oxidized in the atmosphere or consumed by microorganisms in sediments. Nutrient Cycling : In anoxic (low-oxygen) environments such as wetlands, methane production helps recycle nutrients, fostering plant growth and contributing to the health of ecosystems. Amazing Yeast: Feeding, Breeding & Biofilms Acetate in Nature: Vital Functions & Health Phenols: Nature's Creations in Daily Life Health Effects of Methane While methane itself is not toxic, it has indirect health risks: Ozone Formation : As a precursor to ground-level ozone, methane can contribute to respiratory problems, including asthma and other lung diseases. Explosion Hazard : In confined spaces, high methane concentrations are explosion risks. Proper ventilation in industrial sites can prevent accidents. Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Whey & Whey Products: Health & Science Yeast & Vineyard Microbes: Flavors of Wine Facts About Methane Sources of Natural Methane : Around 90 million tons of methane are released from natural sources like wetlands each year. Ancient Traces : Methane is present in Earth's atmosphere over 3 billion years ago. Energy Resource : Methane has potential as a clean energy resource. When burned, it releases less carbon dioxide than coal or oil. Biogas projects are converting methane from landfills and livestock into renewable energy. Vinegar Cures of Physician Dioscorides Acetic Acid: Food, Health & Science Noble Rot: Secret of Sumptuous Sweet Wines History of Discovery : Methane is first identified in 1776 by Alessandro Volta, who finds it in marshes. Ancient Romans warn of building close to marshes, citing harmful vapors. In this case, the Romans are desperately seeking a cause for rampant malaria . Duration in Atmosphere : Methane lasts 10 - 12 years in the atmosphere, much shorter than carbon dioxide at 300 - 1000 years. Its immediate effects are stronger. Secret Life of Rust: Power of Bacteria Xanthan Gum & Plant Blight: Xanthomonas Campestris Yeast Enzymes: Maltase, Invertase & Zymase Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Ammonium carbonate [NH4]2CO3 is the main ingredient in Victorian smelling salts. Also called baker's ammonia, sal volatile , salt of hartshorn and spirit of urine, it's historically used as a purgative in medicine, a mordant in dyeing, and in baking for leavening of bread. Alchemical Salt: Essential Salts of Alchemy Renaissance Purgatives & Ancient Remedies Powder of Algaroth: Antimony Oxychloride Purgative Ammonium carbonate [NH4]2CO3 Ammonium carbonate is an ammonium salt of carbonic acid. Highly soluble in water, ammonium salts are known for their unique properties. Ammonium chloride ( sal ammoniac ) is commonly found in cough syrups, and ammonium phosphates are often used as fertilizers. To make ammonium carbonate, carbonic acid reacts with ammonia. Carbonic acid (H2CO3) is a weak acid formed through dissolution of carbon dioxide in water. In nature it's involved in processes like cellular respiration and photosynthesis. It makes the fizz in drinks. Ammonia takes its name from certain worshippers of the Egyptian god Amun, who use ammonium chloride (NH4Cl) or sal ammoniac in temple rites. Ammonium chloride occurs naturally in fumaroles or vents near volcanoes. Ammonia: Formation, Hazards & Reactions Spirit of Wine of the Wise: Alchemy Recipe Johann Glauber: Fulminating Gold & Sodium Sulfate Black Desert ancient volcanic zone, Egypt The Victorian Era: Smelling Salts During the Victorian Era, smelling salts are a common remedy for fainting and feelings of dizziness. Ammonia is the active ingredient. Ammonium carbonate, often mixed with fragrant substances like lavender or rose to mask its strong odor, is a common constituent. When inhaled, the ammonia vapors are a sudden stimulant to the respiratory system. The shock and pungent smell are supposed to revive a person feeling faint. In the Victorian Era, smelling salts are a widely used remedy for faintness, particularly among women. While tight corsets are often blamed for female fainting, there are other reasons, such as Scheele's Green , a popular arsenic pigment of the 18th and 19th centuries, used in paint, wallpaper and fabric dye. It's especially toxic in humid conditions. The Alembic: Essential Alchemy Equipment Aqua Regia: The Green Lyon of Alchemy Salt: Exalted Mineral of Alchemy Scheele's Green dress The dye is often used for the fabric-heavy dresses and garments of the time, and is also considered to be the death of Napoleon. It's later replaced by another arsenic pigment, Paris Green or arsenic trioxide, a popular paint on the palette of 19th century artists like van Gogh. Ladies carry smelling salts in fancy containers and demure skirt pockets. Before availability of air conditioning, gatherings in hot crowded green rooms are perfect conditions for swooning. Even British constables carry them to revive fainters. To get the desired revival effect, ammonia compound is saturated into cotton. Held beneath the nose of the fainter, acrid vapors issue forth to promptly re-activate the person. The product is obtained in bulk or single use form. Hair Loss: 9 Natural Cures of Physician Dioscorides 12 Renaissance Medicines & Treatments Victorian Trends: Sailor Suits to Taxidermy Flask with smelling salts, used for reviving dental patients after a procedure. French, 18th century. Smelling salts are still used today in sports such as hockey. They're banned in boxing due to the reflex jerking of the head, which can compound unseen injuries, resulting in a broken neck, spinal trauma and/or paralysis. They're never used on accident victims for this reason. Smelling Salts Sal Ammoniac and Sal Volatile Smelling salts are known since Roman times. Pliny the Elder refers to Hammoniacus sal or sal ammoniac in the 1st century AD. In the 13th century alchemists reference sal ammoniac, or ammonium chloride. In the 14th-century "The Canon's Yeoman's Tale", one of Chaucer's The Canterbury Tales, an alchemist purports to use sal armonyak . Victorian Health: Sea Water Hydrotherapy Herbology & Lore - Chamomile Rhinestones: Treasures of the Rhine sal ammoniac in rare natural form, Belgium In the 17th century, the ammonia solution is distilled from shavings of harts' horns and hooves. It gives rise to the alternative name for ammonium carbonate smelling salts as spirit or salt of hartshorn. By the 19th century, smelling salts are wildly popular. Ammonium Carbonate from Deer Antlers Antlers of deer undergo a process of calcination or intense heat. Antlers are primarily composed of calcium phosphate and other organic materials. The calcined antlers break down to organic matter or carbon. Treatment with ammonium salts creates ammonium carbonate or sal volatile . The calcination method is used in early production of the compound. "Bone black" is also a pigment of prehistoric artists using charred bones and antlers. Alchemy: Processes Used by Alchemists Black Pigments of Ancient Artisans Mad Hatter's Disease: Mercury Madness Alchemical books, preparations, deer antlers Spirit of Urine: The Name’s Origin The term "spirit of urine" comes from the historical process of extracting ammonia from urine, which is rich in urea . Ammonia is formed as a byproduct of "breaking down" nitrogenous waste by bacteria. Far from being a shameful thing to hide, urine is used throughout history for its properties. Dye makers, for instance, often used fermented urine as a mordant. Vessels were left out for people to dump their pots of pee, for this and other purposes. Modern ammonium carbonate does not derive from urine. Today it's synthesized through chemical processes, typically involving the reaction of ammonia and carbon dioxide. Acetic Acid: Vinegar 🜊 in Ancient Alchemy Phosphorus, Uroscopy & Power of Pee Naples Renaissance: Holy Alchemy Medical flask for urine collection Culinary Uses of Ammonium Carbonate In baking, ammonium carbonate is once used as a leavening agent, especially in recipes for cookies and crackers. When heated, it decomposes to release ammonia gas and carbon dioxide, which causes rising of dough. Baker's ammonia is still used in the baking, as in specialty cookies and crackers. Unlike baking powder and baking soda, baker's ammonia is favored in recipes for a lighter texture and delicate crispness. When heated, ammonium carbonate decomposes into ammonia gas, carbon dioxide, and water. This chemical reaction creates airy bakes, giving cookies their lightness. Traditional Scandinavian recipes, like pepparkakor (Swedish ginger snaps), may use baker's ammonia. Corundum: Secrets of Valuable Gemstones Fulminating Gold: Blowing It Up in Alchemy Vitriol in Alchemy: Caustic Compounds Drömmar or dream cookies of Sweden Medicinal Properties Ammonium carbonate is historically used as an emetic to induce vomiting. It's one of the many purgatives popular in the Renaissance and up to the 19th century. Purging is based on the concept of the Four Humors theory, attributing sickness to an imbalance of body humors. Use in this capacity has fallen out of favor. Ammonium carbonate is recognized for its medicinal properties, especially as a respiratory stimulant. When used in smelling salts, it triggers a quick inhalation response, effectively reviving someone who is feeling faint. Facts About Ammonium Carbonate Chemical Formula : ([NH4]2CO3) Appearance : White solid, often found in crystalline form with a pungent odor. Solubility : Soluble in water and decomposes to release ammonia when heated. Safety : Considered safe in food application, but high concentrations can be irritating to the respiratory system. Farming : Ammonium Carbonate is an ingredient in treatment of parasitic worms in sheep. Glass of Antimony: Renaissance Purgatives Tanning Hides - the Ancient Process Woad, the People's Blue: Ancient Pigments Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Methane microbes are among trillions of microorganisms who call humans home. In digestion these prokaryotes create colorless, odorless gas. Bloat, constipation, diarrhea, excess farting and belching come from methane overproduction. Methanogens: Microbes of Methane Production The Unseen World: Protozoans in Nature White Lead Toxic Beauty, Art, Ancient Production Archaea - methane producing microbes in the human digestive system Primary microbes responsible for methane production in the human body are prokaryotes, one-celled organisms without a nucleus or other organelles. Prokaryotes are classified into two main groups: bacteria and archaea. Up to recently they're all called bacteria. Scientists have discovered archaea have a distinct evolutionary history. Like bacteria they're small, single-celled organisms with relatively basic structure. The Probiotic Yeast: Saccharomyces boulardii Short Chain Fatty Acids: Form & Function Maltose: Sweet Delight of Brewing & Energy Like bacteria, archaea have no true nucleus; bacteria & archaea flagella structures are different Archaea are the major producers of methane or methanogens in the human body. The most notable species include: Methanobrevibacter smithii : This is the most prevalent methanogen found in the human digestive system. It thrives in an anaerobic environment (low-oxygen conditions) and dwells predominantly in the large intestine. Methanosphaera stadtmanae : Another important methane producer in the human digestive tract, known for its ability to use hydrogen and carbon dioxide to produce methane. These methanogens reside primarily in the large intestine, cheerfully coexisting with bacteria who ferment undigested carbohydrates. They're an integral part of the complex microbial ecosystem involved in digestion. Heavy Metals Cadmium, Mercury, Lead, Chromium & Arsenic Art of Egg Tempera: Paint Like the Old Masters Best Mortar & Pestles for Artists, Chefs, Scientists It's a party Up to 50% of individuals harbor Methanobrevibacter smithii , the most prevalent methanogen in the human intestinal tract. This hardworking little creature is a desirable part of the human digestive microbial community. How Methane is Produced in the Body Methane is produced through methanogenesis. Methanogenic microbes absorb substrates like hydrogen and carbon dioxide and expel methane as a byproduct. The archaea ingest hydrogen produced during fermentation of carbohydrates by bacteria. Essentially, the presence of methane-producing microbes helps maintain a balance within the digestive ecosystem, reducing buildup of hydrogen gas. The process by which the archaea produce methane is through breakdown of organic substrates by fermentation bacteria. Arsenic Trioxide: Paint Pigment & Pesticide Gouache Painting: Artist Essentials & Art Tips Lactic Acid Bacteria: Nature to Modern Uses Fermentation bacteria produce hydrogen Here’s how it works: Fermentation : Undigested carbohydrates, fibers, and organic matter ferment in the gut, aided by fermentation bacteria. Hydrogen Production : Fermentation releases hydrogen gas as a byproduct. Methanogenesis : Methanogenic archaea use this hydrogen, along with carbon dioxide or acetate, to produce methane. This complex interaction shows the balance of microbial processes in the gut and how different bacteria and archaea work together to enhance digestion. The Connection Between Methane and Flatulence While methane itself does not typically cause farting and burping, it can affect the overall composition of gases in the digestive tract. Methane in the intestines can decrease hydrogen production due to methanogens using the hydrogen gas produced by fermentation. Microbial Alchemy: Fermentation, Digestion, Putrefaction Separatory Funnel: Alchemy Lab Equipment 5 Waters of Ancient Alchemy: Aqua Caustic Structure of Hydrogen Molecule (H2) - this is also the symbol for arsenic in alchemy People with higher levels of methane might have less flatulence, but manifest other digestive-related symptoms. Methane contributes to flatulence but it is not the sole gas produced. The primary gases during digestion include hydrogen, methane, carbon dioxide, and nitrogen. While methane itself is odorless, sulfurous gases from other microbes give flatulence its recognizable smell. For example, foods rich in sulfur, such as eggs and garlic, can intensify this odor with their own charming nuances. The Need for Methane Methane has an important purpose in humans. Methanogens help regulate hydrogen levels, potentially promoting a more balanced intestinal environment. In contrast, excessive methane production can cause stomach woes and general malaise. Studies suggest people with higher populations of methanogens can absorb nutrients better from their diet. Additionally, these archaea help produce short-chain fatty acids, which have several health benefits, such as improved digesting barrier function. Vinegar Cures of Physician Dioscorides Asphodel: Ancient Dye & Medicine Plants Nitric Acid: Aqua Fortis the Acid Queen Methane-producing microbes, archaea and the many bacteria have always coexisted with humans and other mammals. Their presence is a natural result of diet and the complex ecosystem of the intestines. Causes of Excess Methane Production Several factors can contribute to higher levels of methane in the body, including: Diet : High-fiber diets or those rich in fermentable carbohydrates can lead to increased gas production, influencing methane levels in some individuals. Gut Dysbiosis : An imbalance of intestinal ecology can favor proliferation of methanogens. Underlying Health Conditions : Conditions like irritable bowel syndrome (IBS) and other functional gastrointestinal disorders can be associated with elevated methane levels. Dr Sandro Demaio, the chief executive of VicHealth, says an increase in farting when going veggo or vegan is "very normal". Lactic Acid Bacteria: Nature to Modern Uses The Unseen World: Protozoans in Nature Digestion & Horse Manure: Alchemy Process Symptoms of Excess Methane Production Excessive methane production can lead to several gastrointestinal symptoms, including: Bloating : A feeling of fullness, distension or swelling in the abdomen.    Constipation : Difficult or infrequent bowel movements are often linked to increased methane levels.    Abdominal Pain : Discomfort is due to excessive gas production.    Flatulence : Increased gas is released through burping and farting. Recognizing these symptoms is important to basic health. Research indicates about 30% of people with digestive disorders report symptoms related to excess methane. Treating Excess Methane-Producing Microbes Managing high levels of methane production may require dietary and lifestyle modifications, including: Dietary Adjustments : Reducing intake of certain carbohydrates, particularly fermentable fibers, can help decrease gas production. Probiotics : Some probiotics may help restore a balanced gut microbiome. Antibiotics : In certain cases, healthcare providers might prescribe antibiotics to reduce specific archaea responsible for excessive methane production. Regular Exercise : Consistent physical activity can improve digestive motility, reducing constipation and related symptoms. Mother of Vinegar & Microbial Life in a Bottle Acetic Acid: Vinegar 🜊 in Ancient Alchemy 4 Infused Wines of Ancient Medicine Mammals & Methane-Producing Microbes Most mammals harbor methanogenic microbes in the digestive tract. Types and quantities vary across species, depending on dietary habits and intestinal conditions. Ruminants like cows and sheep produce substantial methane as a byproduct of their unique digestive systems. They depend on methanogens for digesting fibrous diets. Studies indicate different species of methanogens adapt to the diets and digestive systems of various mammals, constantly evolving for efficiency. Facts about Methane Archaea Methane production is ancient : Methanogens are among the earliest life forms on Earth, thriving in extreme environments. This type of microbe has existed for over three billion years. Historical Discovery : Methanogens are discovered in the 1970s and initially known for their functions in swamps and landfills. Environmental Impact : While methane is a normal part of human digestion, the greenhouse gas emissions from human mass-cultivated livestock affect environmental balance. Stability and Resilience : Methanogens can survive in extreme environments, such as high temperatures and acid levels. Ecological Role : Methanogens are crucial in the global carbon cycle, contributing to methane emissions which influence ecosystem dynamics. Bolus (Bole) of Mendes: Ancient Egyptian Medicine Alkahest: Panacea & Solvent Alchemy Honey Mead: Most Ancient Ambrosia Onions, artichokes, asparagus, leeks lead to increased methane production in the boy While methane-producing microbes in the human body serve essential functions, an imbalance can lead to health issues. Understanding and addressing these issues with the help of can promote digestive health and overall well-being. Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top