Fermented products can range anywhere from beer to sourdough bread to soy sauce to ethanol fuels. In the microbial realm of fermentation, the process is fundamentally the same: Microorganisms such as bacteria and yeast metabolize sugars into alcohol. But often, the process can be plagued by a major drawback.
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Every day, the Earth is bombarded by energy from a source more powerful than humanity could ever replicate: the sun. But this power is not so kind as to be easily harnessed. Even with the wealth of solar technology available and in development, problems persist.