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Suppose that you made some wine whose alcohol content was 10% w/v (i.e., 10 g of ethanol per 100 ml. of wine). The initial fermentation mix- ture would have had to contain what molar concentration of glucose or its equivalent to generate this much ethanol? Is it likely that an initial fermenta- tion mixture would contain that much glucose? In what other forms might the fermentable carbon appear?

Suppose that you made some wine whose alcohol content was 10% w/v (i.e., 10 g of ethanol per 100 ml. of wine). The initial fermentation mix- ture would have had to contain what molar concentration of glucose or its equivalent to generate this much ethanol? Is it likely that an initial fermenta- tion mixture would contain that much glucose? In what other forms might the fermentable carbon appear?

Biochemistry
Biochemistry
6th Edition
ISBN:9781305577206
Author:Reginald H. Garrett, Charles M. Grisham
Publisher:Reginald H. Garrett, Charles M. Grisham
Chapter18: Glycolysis
Section: Chapter Questions
Problem 22P: Based on your residing of this chapter, what would you expect to be the most immediate effect oil...
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Suppose that you made some wine whose alcohol content was 10% w/v (i.e., 10 g of ethanol per 100 ml. of wine). The initial fermentation mix- ture would have had to contain what molar concentration of glucose or its equivalent to generate this much ethanol? Is it likely that an initial fermenta- tion mixture would contain that much glucose? In what other forms might the fermentable carbon appear?
Transcribed Image Text:Suppose that you made some wine whose alcohol content was 10% w/v (i.e., 10 g of ethanol per 100 ml. of wine). The initial fermentation mix- ture would have had to contain what molar concentration of glucose or its equivalent to generate this much ethanol? Is it likely that an initial fermenta- tion mixture would contain that much glucose? In what other forms might the fermentable carbon appear?
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