What is the role of biochemistry in the industrialization of agricultural raw materials?
Biochemistry is the study of the chemistry of life (biology).
In order to utilize the benefits of the raw materials one has to be able to see how they were constructed. Biochemistry allows one to tear down the building block to the basics and then work on reorganizing them in a fashion that makes a useful product in today's market.
That might be making gasoline from grass products to opening up a DNA strand to look for markers that might be significant in providing a resistant strain of agricultural product. One that is resistant to pests, drought, or produces more product.
Waste products from agricultural raw materials always seems to cause problems in landfills and air pollution. It would be wonderful if a biochemist could take all of those tons of wastes and convert them into an energy source that would allow us to limit the use of fossil fuels.
Biochemistry is the key to understanding the inner workings of life and how to build it into a large industrialized production model. Without that understanding agricultural raw materials will always be limited to what the land cans support and the species can tolerate.
Biochemistry is involved in obtaining such raw materials, in the conduct of technological processes, packaging and preservation of finished products from manufacturing, waste recovery, etc. In agricultural raw materials and their industrial processing products, biochemical processes are taking place constantly. Necessary or harmful, caused by enzymes, these processes must be found to be suppressed or directed. Biochemical processes play an important role in many branches of food industry and especially in the process of processing raw materials, plant or animal kind.
Alcoholic fermentation process, in it's form of expression, has been known and used in technical preparation of drinks, from ancient times.Instead, causes that determine the alcoholic fermentation have been cleared up pretty late, namely only the 19th century when they appeared more theories. Some of them claimed that alcoholic fermentation is a purely chemical process, while others, on the contrary, show that it is a biological phenomenon. Currently fermentation is defined as a process of biochemical degradation under the action of enzymes, natural products with complex structures on products with the simplest structure. This process is always emit energy in its most form of heat.
Enzymes (from Greek - zymosis - yeast) are proteins or proteides without living cells can not carry out the complex reactions in a short time at ambient temperature înconjurător.They are substances that catalyzes biochemical reactions in the body, having a role in biosynthesis and degradation of substances in living matter, encountered in all animal bodies, plant and microorganisms, in this case being referred to the biocatalysts. Without enzymes, biochemical processes were carried out with very low speeds.