The Emergence Machine

Fermentation

process · food · Level 7 · E9

E9Cultures

Each concept here is mapped to its prerequisites — the ideas you'd need first to understand it — all the way down to four foundations: Space, Time, Energy, Pattern. Click any prerequisite to drill down, or scroll for the chain graph.

Trace. Question. Emerge.

Emergence definition

Fermentation emerges as a process that converts carbohydrates into acids through microbial action, building upon the understanding of process, action, food, acid, and carbohydrates, where energy and pattern drive transformation and preservation of food.

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Wiktionary senses

External reference — all senses of the word “fermentation” on Wiktionary. This atlas concept maps to only the slice of meaning relevant to the prerequisite graph.

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Source: Wiktionary — “fermentation”. Content available under CC BY-SA 4.0.

Historical origin

Origin language
English

Prerequisite chain

Possible path of this concept down to the fundamental substrate.

thisfoundationsL7L6L5L4L3L2L1L0FermentationFoodAnimalCarbohydrateOrganismAcidCellPolymerProcessFormLifeReactionActionChangeMatterStructure AbsEnergyPatternSpaceTimeE1 concrete → E14 abstract

Neighborhood

Direct prerequisites above, concepts that depend on this one below.

used byprerequisitesBeerL8WineL8YogurtL8VinegarL11FermentationL7ActionL1ProcessL2AcidL3CarbohydrateL4FoodL6E1 concrete → E14 abstract

In other languages

Prerequisites

What you need to understand first.

  • Action L1 (requires)
    Understanding action is foundational to the process of fermentation
  • Process L2 (requires) Systems sense
    Understanding process is essential for grasping fermentation
  • Acid L3 (requires)
    The process of converting carbohydrates into acids through microbial action, used to preserve food and develop flavors.
  • Carbohydrate L4 (requires) Chemistry sense
    The process of converting carbohydrates into acids through microbial action, used to preserve food and develop flavors.
  • Food L6 (requires)
    The process of converting carbohydrates into acids through microbial action, used to preserve food and develop flavors.

Used by