Date:   4/1/2009 3:16:19 AM ( 15 y ago)
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URL:   https://www.curezone.org/forums/fm.asp?i=1387178

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Moreless: “1st quote of Moreless: "As Fungi(Yeast)Candida grows it Causes the pH of the media to raise and have a Higher pH !"

Then Hveragerthi Quote: Again this is complete nonsense. As has been pointed out the Candida forms acids, which LOWER the pH (acidity), not raise pH (alkalinity). Could it be tis simple? You bet, very basic science! If Moreless cannot understand this simple concept then why should anyone believe anything else he makes up?

Answer: Ohio State University Extension Fact Sheet
Plant Pathology
2021 Coffey Road, Columbus, Ohio 43210

HYG-3304-98
Harry A. J. Hoitink
Department of Plant Pathology
OARDC/The Ohio State University

The pH or acidity of the mulch is another important factor. Sour mulches that give off acrid odors may range in pH from as low as 2.5 up to 4.8. Highly ---acidic--- mulches are toxic to most plants and ---------promote the growth of fungi.------- Bacteria that inhibit fungal growth cannot colonize mulches when the pH is lower than 5.2. The low pH and fungal problems are avoided if the raw material is nitrified and composted as described earlier.”

ROTFLMAO!!!! More DECEPTIVE DESPERATION by the king of cons!!! We are talking about Candida albicans Moreless, not mushrooms (fungi) growing in mulch!!!! Are you really that stupid or was this really just an attempt to deceive everyone by grasping at straws?!!! Even lichens are fungi and they generate acids to help break down rocks for nutrients. So your link or proves you are either really stupid or trying to be very deceiving. Again, which is it Morelss?

Once again Moreless, C. Albicans produces LACTIC ACID AND OTHER ACIDS, which LOWERS the pH, not increases it. I was going to address your question about how bread rises later, but you are in need of some SERIOUS lessons about Science and chemistry, so I am going to bring up another point to you here. So what causes the bread to rise. It is carbon dioxide gas released by the yeast during fermentation. When this carbon dioxide comes in to contact with moisture CARBONIC ACID is formed, which also lowers the pH. Once again Morelss, and pay attention this time, LACTIC AND CARBONIC ACIDS DECREASE pH, the do not increase it!!! And to answer your other question, it is these carbon dioxide bubbles that cause the bread to rise.

Moreless: “Answer by Moreless: If Yeast it's self Ferments as you have stated instead of respirate( cellular respiration: the metabolic process by which an organism obtains energy by reacting oxygen with glucose to give water, carbon dioxide and ATP (energy).) How does Bread rise? Could it be you have the Ferementing of Bread making a little mixed up”

LOL!!! Again your lack of scientific knowledge abounds. Respiration is not the only means of generating energy in organisms Moreless. ATP is also formed from fermentation, although not as much. Consider making wine. If we use yeast to make wine the container is sealed and the yeast cells would not respirate even if they could because of the lack of oxygen. Instead they ferment giving them the ATP (energy) to survive and do their job of creating carbon dioxide and alcohol. If they could not generate ATP from fermentation they could not grow or function. This is really basic Science Moreless, come on get caught up!!!

Before you try to argue this further when it is absolutely clear that you do not have a clue about what you are saying, try reading this:

http://biology.clc.uc.edu/Courses/bio104/cellresp.htm


“In fermentation these pyruvic acid molecules are turned into some “waste” product, and a little bit of energy (only two ATP molecules per molecule of glucose – actually four are produced in glycolysis, but two are used up) is produced. Out of many possible types of fermentation processes, two of the most common types are lactic acid fermentation and alcohol fermentation.”

Oh look, ATP is formed from fermentation. Who knew? Apparently not Clueless!!!

More from this site:

“Lactic acid fermentation is done by some fungi, some bacteria like the Lactobacillus acidophilus. in yogurt, and sometimes by our muscles. Normally our muscles do cellular respiration like the rest of our bodies, using O2 supplied by our lungs and blood. However, under greater exertion when the oxygen supplied by the lungs and blood system can’t get there fast enough to keep up with the muscles’ needs, our muscles can switch over and do lactic acid fermentation. In the process of lactic acid fermentation, the 3-carbon pyruvic acid molecules are turned into lactic acid. It is the presence of lactic acid in yogurt that gives it its sour taste, and it is the presence of lactic acid in our muscles “the morning after” that makes them so sore. Once our muscles form lactic acid, they can’t do anything else with it, so until it is gradually washed away by the blood stream and carried to the liver (which is able to get rid of it), our over-exerted muscles feel stiff and sore even if they haven’t been physically injured.
Alcohol fermentation is done by yeast and some kinds of bacteria. The “waste” products of this process are ethanol and carbon dioxide (CO2). Humans have long taken advantage of this process in making bread, beer, and wine. In bread making, it is the CO2 which forms and is trapped between the gluten (a long protein in wheat) molecules that causes the bread to rise, and the ethanol (often abbreviated as EtOH – do you remember how to draw it?) evaporating that gives it its wonderful smell while baking. The effects of the ethanol in beer and wine are something with which many college students are familiar (sometimes too familiar?), and it is the CO2 produced by the process of fermentation that makes these beverages effervescent.”
So we can see in the first part that the acidity is from the lack of oxygen, not the acidity causing the lack of oxygen as Clueless claims.

And in the second part we see that the bread rises from the produced carbon dioxide (CO2), which as I pointed out forms carbonic acid in the presence of moisture. In fact carbonic acid is also in our bodies and is essential for us to live. If you took all the carbonic acid out of the blood you would stroke and die immediately!!! And again I’ll bet Clueless doe not know why.


 

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