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 mixture would have had to contain what molar concentration of glucose or its equivalent to generate this much ethanol? Is it likely that an initial fermentationmixture would contain that much glucose? In what other forms might thefermentable 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 mixture would have had to contain what molar concentration of glucose or its equivalent to generate this much ethanol? Is it likely that an initial fermentationmixture would contain that much glucose? In what other forms might thefermentable carbon appear?

Basic Clinical Laboratory Techniques 6E

6th Edition

ISBN:9781133893943

Author:ESTRIDGE

Publisher:ESTRIDGE

Chapter6: Basic Clinical Chemistry

Section6.5: Blood Glucose And Hemoglobin A1c

Problem 8RQ

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