Foam, in this case meaning "bubbly liquid", is also produced as an often-unwanted by-product in the manufacture of various substances. For example, foam is a serious problem in the chemical industry, especially for biochemical processes. Many biological substances, for example proteins, easily create foam on agitation or aeration. Foam is a problem because it alters the liquid flow and blocks oxygen transfer from air (thereby preventing microbial respiration in aerobic fermentation processes). For this reason, anti-foaming agents, like silicone oils, are added to prevent these problems. Chemical methods of foam control are not always desired with respect to the problems (i.e., contamination, reduction of mass transfer) they may cause especially in food and pharmaceutical industries, where the product quality is of great importance. Mechanical methods to prevent foam formation are more common than chemical ones.