Nimmervoll Michaela
4th form
higher secondary collage
for chemical ingineering
Summery
• Production
• Chemical Reaction
• Contents
cabbage on the field
cut up the cabbage and
lade it on a truck
transport the cabbage
to the factory
unlade cabbage in a sumps
truck
cabbage
sumps
put cabbage on
conveyor belt
take cabbage to the
1st production turn
remove the
outer leaves
take away the stick
cut the cabbage finly
lade the cabbage on the
conveyor belt again
give zests to the cabbage
salt the cabbage
transport the cabbage
to the silo
cover the cabbage up
with a clean plastic sheet
due to the own weight
of cabbage
sauerkraut liquid is being
produced
fermentation starts
6 weeks storage
take out the sauerkraut
packing the sauerkraut
sell the sauerkraut
O
OH
O
HO
HO
-
P
ADP
O
O
-
O
HO
HO
OH
Glucose
O
O
O
OH
OH
OH
Glucose – 6 – Phosphat
-
P
HO
HO
ATP
O
O
O
-
NAD+
O
P
NADH + H+
O
HO
HO
OH
Glucose – 6 – Phosphat
OH
O
O
-
-
O
OH
Gluconolacton – 6 – Phosphat
O
HO
O
P
O
O
O
O
-
OH
-
HO
HO
HO
+ H2O
O
OH
OH O
OH
O
O
Gluconolacton – 6 – Phosphat
HO
O
Gluconat – 6 – Phosphat
O
HO
NAD+
OH
P O
HO
NADH + H+
O
OH
O
OH
OH
OH O
O
OH O
P O
O
Gluconat – 6 – Phosphat
O
3-Keto-6-PhosphoGluconat
P O
O
HO
O
OH
Ribulose – 5 - Phosphat
OH
- CO2
O
O
OH
OH
OH O
OH O
O
O
P O
O
P O
O
3-Keto-6-PhosphoGluconat
H
O
OH
OH
O
OH
OH
OH O
OH O
O
O
P O
O
Xylulose – 5 – Phosphat
P O
O
Ribose – 5 – Phosphat
H
OH
O
O
OH
OH
OH
OH O
O
Xylulose – 5 – Phosphat
OH O
P O
O
O
P O
O Ribose – 5 – Phosphat
Ketolase
TPP
OH
O
H
HO
OH
OH O
OH
OH O
O
O
P O
O
Heptulose – 7 – Phosphat
O
P O
O
Glycerinaldehyd – 3 – Phosphat
OH
OH
O
O
HO
HO
Transaldolase
OH
OH
OH
OH O
OH O
O
O
P O
P O
O
O
Fructose – 6 – Phosphat
Heptulose – 7 – Phosphat
O
O
-
P
O
HO
HO
O
-
O
OH
Glucose – 6 – Phosphat
OH
H
O
O
ATP
ADP
O
OH O
O
O
NADH + H+
NAD+
ADP
O
OH O
O
P O
O
1.3 – Diphosphoglycerat
P O
O
1.3 – Diphosphoglycerat
O
O
OH O
P O
Glycerinaldehyd – 3 – Phosphat
P O
O
O
O
O
P O
ATP
HO
O
OH O
O
P O
O
3 – Phosphoglycerat
HO
O
HO
OH O
O
O
O
P O
O
P O
OH O
O
2 – Phosphoglycerat
3 – Phosphoglycerat
HO
O
O
O
P O
OH O
2 – Phosphoglycerat
- H2O
HO
O
O
O
P O
O
Phosphenolpyruvat
HO
O
O
ADP
ATP
HO
O
P O
O
O
Pyruvat
Phosphenolpyruvat
NADH + H+
HO
O
O
Pyruvat
O
NAD+
HO
O
OH
Lactat
(in 100g)
90.70g
WATER
H2O
O
O
O
O
O
O
0.3g
FAT
OH
O
HO
HO
OH
GLUCOSE
ALBUMIN
1.5g
450mg
OH
OH
H OH
O
HO
H
HO
HO
HO
OH
OH
FRUCTOSE
HO
H
H
H
O
HO
OH
SACCHAROSE
210mg
O
OH
H
H
OH
140mg
OH
H
LACTIC ACID
O
MINERAL
NUTRIENTS
COMPLETE
OH
MAGNESIUM
CH3
HO
H
1,600mg
ZINC
Mg2+ 14mg
Zn2+ 320μg
2.40mg
CALCIUM
Ca2+ 48mg
SODIUM
Na+ 355mg
POTASSIUM
K+ 288mg
600μg
FERRIC
Fe2+
2.20g
ROUGHAGE
H3C
CH3
CH3
CH3
H3C
CH3
CAROTIN
CH3
18μg
H3C
CH3
CH3
O
CH3
VITAMIN K
80μg
O
CH2 OH
H C OH
PHOSPHOR
Ascorbinic Acid
O
O 20mg
O
O
P O
O
43mg
H
HO
OH
CHLORIDE
Cl- 548mg
VITAMIN B2
50μg
O
H 3C
H 3C
N
N
NH
N
O
O
O
H
CH2
N
N
H2N
N
H 2C
CH2
19μg
O
OH
VITAMIN B6
O
H
ENERGY
CH3
HO
N
210μg
OH
OH
H CH2
N
FOLIC ACID
HO C H
C
C N CH
H
HO C H
HO C H
N
O
17 kcal
71 kJ
C
OH
Thank you for your attention!
Sources
• http://en.wikipedia.org/wiki/Sauerkraut
• Steinbüchel Oppermann-Sanio;
Mikrobiologisches Praktikum; Verlag: Springer;
Berlin Heidelberg 2003
• biochemical pathway, Mannheim Boehringer