Fermentation of glucose (2 Viewers)

[velox]

Can someone describe the conditions under which fermentation of sugars is promoted? And also does anyone know what the equation for the fermentation of glucose to ethanol?

 

[gosh]

we answered this one in the chemistry game earlier this month:

http://www.boredofstudies.org/community/showthread.php?t=65920&page=2

Summary for 9.3. Process information from secondary sources to summarise the processes involved in the industrial production of ethanol from sugar cane.

• Fermentation requires the enzymes found in yeast.

• The fermentation occurs in a sealed flask, with a tube coming out leading into a sealed beaker with a cork lid witha hole in it, in that beaker has lime water. CO2 will change the colour of the lime water.

• The best temperature for the reaction is 37 C.

• The concentration of ethanol in solution must be 15% or below.

• A small amount of yeast nutirents such as phosphate salt must be added.

• C₆H₁₂O_6(aq) --yeast--> 2C₂H₅OH_(aq) + 2CO_2(g) + heat
  
  i.e. the reaction is exothermic, although you need heat to activate it.

• Fermentation is promoted in an anaerobic environment (without air).

• The glucose needed for fermentation can be found in molasses - sugar cane waste.

• Rate of reaction decreases as concentration of ethanol increases as yeast enzymes are killed by ethanol.