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Introductory Chemistry: A Foundati...

9th Edition
Steven S. Zumdahl + 1 other
ISBN: 9781337399425

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BuyFindarrow_forward

Introductory Chemistry: A Foundati...

9th Edition
Steven S. Zumdahl + 1 other
ISBN: 9781337399425
Textbook Problem
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. Write the equation for the fermentation of glucose to form ethanol. Why can’t ethanol solutions of greater than about 13% concentration be made directly by fermentation? How can the ethanol content be increased beyond this level in beverages?

Interpretation Introduction

Interpretation:

The equation that represents the fermentation of glucose to produce ethanol should be determined. Further it requires one to point out the reason why this process can’t exceed the 13% concentration of alcohol.

Concept Introduction:

The fermentation method is used to make alcoholic beverages or drinks that has ethanol as the main constituent in varying proportions. During this process, sugar glucose that is found in natural sources such as fruit juice, corn and barley is converted to ethanol in the presence of yeast.

Explanation

Given Information:

It is given that the fermentation of glucose produces ethanol and that the ethanol content can only be increased up to 13% during natural fermentation.

Various species of the genus Saccharomyces are extensively used in the preparation of alcoholic beverages during natural fermentation processes. This genus belong to a group of fungi called as Yeast. Yeast cannot produce food by itself because they lack chlorophyll which is vital for food production. However among the other counter fungi Yeast is specifically selected because they are comparatively efficient at alcohol production and can tolerate higher levels. This species can therefore be used in the fermentation to produce ethanol from sugars.

Yeast alone cannot induce fermentation. One needs enzymes that has the capability of dissociating starch which is composed of unit sugar molecules to mono and disaccharides...

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