The second way of decomposition is Fermentation. Fermentation is defined at an energy yielding process whereby organic molecules serve as both electron donors and electron accepters. Fermentation occurs when chemical changes in organic substances are produced by the action of enzymes. The other general definition is all chemical reactions of physiological importance, and scientists today often restrict the term to the action of specific enzymes. These enzymes are called ferments; they are produced by minute organisms

The third way for an organic material to decompose is a way known as rancidity. Like all food components, fat goes through a deteriorative change with time. That results in undesirable flavors and odors. These changes in fats are given the term rancidity. Another type of rancidity is fatty acids are formed through hydrolysis of the lipid (fat) by the water which it contains some of the liberated fatty acids are volatile, and some have very unpleasant odors and flavors. The third type of rancidity decomposition is Oxidative. The Oxidation of acylglycerols which occurs in air, with out the presence of enzymes, it is called Rancidity Oxidation. Among the products of autoxidation are hydroperxides, or ROOH for short. These have no taste, but they decompose easily to form aldehydes, ketenes and acids, which give oxidized fats and oils their rancid flavors. It can be slowed down by addition of amuoxidants. The chemistry of rancidity of foods is measured be the amount of rancidity it contains.

Some common words found in the essay are:
Fermentation Fermentation, Waste Treatment, Rancidity Oxidation, , Oxidative Oxidation, micro flora, type rancidity, type decomposition, micro flora environment, livestock confinement facilities, fermentation process, confinement facilities, decomposition fermentation, fatty acids, livestock confinement, fermentative culture, flora environment,
Approximate Word count = 669
Approximate Pages = 3 (250 words per page double spaced)