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What is a marketable skill?
Yogurt Production
The process of fermenting milk with specific bacterial cultures to produce yogurt, a thick, creamy, and slightly sour dairy product.
Alcoholic Fermentation
A biological process by which sugars such as glucose, fructose, and sucrose are converted into cellular energy, producing ethanol and carbon dioxide as byproducts.
Lactate Fermentation
A biological process occurring without oxygen where glucose or similar six-carbon sugars are transformed into cellular energy and lactate as a metabolic byproduct.
Citric Acid Cycle
A series of chemical reactions used by all aerobic organisms to generate energy through the oxidation of acetate derived from carbohydrates, fats, and proteins into carbon dioxide and water.
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