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Fermentation

c. Fermentation. By Rebekah Brett. What happens during fermentation?. Yeast is added to a sugar solution and is left for several days in the absence of air, this anaerobic conditions cause zymase enzymes in the yeast to convert the glucose into ethanol and carbon dioxide.

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Fermentation

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  1. c Fermentation By Rebekah Brett

  2. What happens during fermentation? Yeast is added to a sugar solution and is left for several days in the absence of air, this anaerobic conditions cause zymase enzymes in the yeast to convert the glucose into ethanol and carbon dioxide

  3. Conditions for Fermentation The optimum temperature for fermentation is 37oc as yeast grows best at this temperature. A PH near 7 also gives the yeast the best conditions for growing.

  4. Draw backs with Ethanol Through alcohol fermentation ethanol can be no purer than 15%, this is because greater concentration of ethanol denature. The enzymes in the yeast and the reaction stops.

  5. Uses of fermentation Alcoholic beverages Ethanol fuel Rising of bread dough.

  6. c How much ethanol is being produced? More than 330, 000 tonnes of pure ethanol (which is a type of alcohol) are produced each year in this country, it is used for fuel, feedstock for other chemical process such as manufacture of fibres are esters but is mainly used during the process of fermentation.

  7. New ways to produce Ethanol Pure ethanol can be produced by reacting ethene with steam, a process called hydration. The ethene and steam are passed continuously over a catalyst of phosphoric acid The temperature needed for this reaction is 300oc at a pressure of 60-70 atmospheres.

  8. New ways to produce Ethanol An alternative and very new method of making ethanol involves the use of genetically modified E. Coli bacteria. These bacteria have a gene introduced into them that it is capable of converting all types of carbohydrates found in plant cells into ethanol.

  9. Beer fermentation Beer is the world's oldest and most widely consumed, It is produced by the brewing and fermentation of starches, mainly derived from cereal grains, most commonly malted barley, although wheat, maize (corn), and rice are widely used. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included.

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