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===For fermentation=== |
===For fermentation=== |
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Syrup is used to feed microbiological life. Syrup consists of carbohydrates and water. Cold [[drinking water]] (from [[tap water]] (even without a [[faucet aerator]]), lakes, etc |
Syrup is used to feed microbiological life. Syrup consists of carbohydrates and water. Cold [[drinking water]] (from [[tap water]] (even without a [[faucet aerator]]), lakes, etc) can hold more dissolved oxygen than warm water. |
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''[[Saccharomyces cerevisiae]]'', is an important yeast in [[ethanol fermentation]] and [[winemaking]]. ''S. cerevisiae'' is able to grow both in the presence and absence of oxygen,<ref>{{cite journal |last1=Rintala |first1=E |last2=Toivari |first2=M |last3=Pitkänen |first3=JP |last4=Wiebe |first4=MG |last5=Ruohonen |first5=L |last6=Penttilä |first6=M |title=Low oxygen levels as a trigger for enhancement of respiratory metabolism in Saccharomyces cerevisiae. |journal=BMC Genomics |date=5 October 2009 |volume=10 |pages=461 |doi=10.1186/1471-2164-10-461 |pmid=19804647|pmc=2767370 |doi-access=free }}</ref> but the fermentation rate increases during the [[Bacterial_growth#Phases|stationary phase]] in the presence of oxygen.<ref>{{cite journal |last1=Rosenfeld |first1=E |last2=Beauvoit |first2=B |last3=Blondin |first3=B |last4=Salmon |first4=JM |title=Oxygen consumption by anaerobic Saccharomyces cerevisiae under enological conditions: effect on fermentation kinetics. |journal=Applied and Environmental Microbiology |date=January 2003 |volume=69 |issue=1 |pages=113–21 |doi=10.1128/AEM.69.1.113-121.2003 |pmid=12513985|pmc=152411 |bibcode=2003ApEnM..69..113R }}</ref> |
''[[Saccharomyces cerevisiae]]'', is an important yeast in [[ethanol fermentation]] and [[winemaking]]. ''S. cerevisiae'' is able to grow both in the presence and absence of oxygen,<ref>{{cite journal |last1=Rintala |first1=E |last2=Toivari |first2=M |last3=Pitkänen |first3=JP |last4=Wiebe |first4=MG |last5=Ruohonen |first5=L |last6=Penttilä |first6=M |title=Low oxygen levels as a trigger for enhancement of respiratory metabolism in Saccharomyces cerevisiae. |journal=BMC Genomics |date=5 October 2009 |volume=10 |pages=461 |doi=10.1186/1471-2164-10-461 |pmid=19804647|pmc=2767370 |doi-access=free }}</ref> but the fermentation rate increases during the [[Bacterial_growth#Phases|stationary phase]] in the presence of oxygen.<ref>{{cite journal |last1=Rosenfeld |first1=E |last2=Beauvoit |first2=B |last3=Blondin |first3=B |last4=Salmon |first4=JM |title=Oxygen consumption by anaerobic Saccharomyces cerevisiae under enological conditions: effect on fermentation kinetics. |journal=Applied and Environmental Microbiology |date=January 2003 |volume=69 |issue=1 |pages=113–21 |doi=10.1128/AEM.69.1.113-121.2003 |pmid=12513985|pmc=152411 |bibcode=2003ApEnM..69..113R }}</ref> |
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Latin: A a Á á À à  â Ä ä Ǎ ǎ Ă ă Ā ā à ã Å å Ą ą Æ æ Ǣ ǣ B b C c Ć ć Ċ ċ Ĉ ĉ Č č Ç ç D d Ď ď Đ đ Ḍ ḍ Ð ð E e É é È è Ė ė Ê ê Ë ë Ě ě Ĕ ĕ Ē ē Ẽ ẽ Ę ę Ẹ ẹ Ɛ ɛ Ǝ ǝ Ə ə F f G g Ġ ġ Ĝ ĝ Ğ ğ Ģ ģ H h Ĥ ĥ Ħ ħ Ḥ ḥ I i İ ı Í í Ì ì Î î Ï ï Ǐ ǐ Ĭ ĭ Ī ī Ĩ ĩ Į į Ị ị J j Ĵ ĵ K k Ķ ķ L l Ĺ ĺ Ŀ ŀ Ľ ľ Ļ ļ Ł ł Ḷ ḷ Ḹ ḹ M m Ṃ ṃ N n Ń ń Ň ň Ñ ñ Ņ ņ Ṇ ṇ Ŋ ŋ O o Ó ó Ò ò Ô ô Ö ö Ǒ ǒ Ŏ ŏ Ō ō Õ õ Ǫ ǫ Ọ ọ Ő ő Ø ø Œ œ Ɔ ɔ P p Q q R r Ŕ ŕ Ř ř Ŗ ŗ Ṛ ṛ Ṝ ṝ S s Ś ś Ŝ ŝ Š š Ş ş Ș ș Ṣ ṣ ß T t Ť ť Ţ ţ Ț ț Ṭ ṭ Þ þ U u Ú ú Ù ù Û û Ü ü Ǔ ǔ Ŭ ŭ Ū ū Ũ ũ Ů ů Ų ų Ụ ụ Ű ű Ǘ ǘ Ǜ ǜ Ǚ ǚ Ǖ ǖ V v W w Ŵ ŵ X x Y y Ý ý Ŷ ŷ Ÿ ÿ Ỹ ỹ Ȳ ȳ Z z Ź ź Ż ż Ž ž ß Ð ð Þ þ Ŋ ŋ Ə ə
Greek: Ά ά Έ έ Ή ή Ί ί Ό ό Ύ ύ Ώ ώ Α α Β β Γ γ Δ δ Ε ε Ζ ζ Η η Θ θ Ι ι Κ κ Λ λ Μ μ Ν ν Ξ ξ Ο ο Π π Ρ ρ Σ σ ς Τ τ Υ υ Φ φ Χ χ Ψ ψ Ω ω {{Polytonic|}}
Cyrillic: А а Б б В в Г г Ґ ґ Ѓ ѓ Д д Ђ ђ Е е Ё ё Є є Ж ж З з Ѕ ѕ И и І і Ї ї Й й Ј ј К к Ќ ќ Л л Љ љ М м Н н Њ њ О о П п Р р С с Т т Ћ ћ У у Ў ў Ф ф Х х Ц ц Ч ч Џ џ Ш ш Щ щ Ъ ъ Ы ы Ь ь Э э Ю ю Я я ́
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