The fermentation of glucose to produce ethyl alcohol may be represented by the equation...?
C6H12O6 ——> C2H5OH + CO2 (Must be balanced) Determine the grams of glucose(C6H12O6) required to produce 500 mL of 2.5M ethyl alcohol (C2H5OH)
Answer:
The balanced equation is
C6H12O6 >> 2 C2H5OH + 2 CO2
M = moles / L
moles = Molarity x L = 2.5 x 0.200 =0.5 moles of alcohol
the ratio between gucose and alcohol is 1 : 2
1 : 2 = x : 0.5
x = 0.25 moles gucose required
molecular weight glucose = 180 g/mol
180 g /mol x 0.25 mol = 45 g glucose
First, use M=n/L to get moles of ethyl alcohol.
Then, decide how many moles of glucose it takes to make 1 mol of ethyl alcohol. Use that ratio with your found amount of ethyl alcohol and determine moles of glucose required.
Use molar mass of glucose and the moles of glucose you determined.
Ethanol for use in alcoholic beverages, and the vast majority of ethanol for use as fuel, is produced by fermentation: when certain species of yeast (most importantly, Saccharomyces cerevisiae) metabolize sugar in the absence of oxygen, they produce ethanol and carbon dioxide. The overall chemical reaction conducted by the yeast may be represented by the chemical equation
C6H12O6 → 2 CH3CH2OH + 2 CO2
The process of culturing yeast under conditions to produce alcohol is referred to as brewing. Brewing can only produce relatively dilute concentrations of ethanol in water; concentrated ethanol solutions are toxic to yeast. The most ethanol-tolerant strains of yeast can survive in up to about 15% ethanol (by volume).
During the fermentation process, it is important to prevent oxygen from getting to the ethanol, since otherwise the ethanol would be oxidised to acetic acid (vinegar). Also, in the presence of oxygen, the yeast would undergo aerobic respiration to produce just carbon dioxide and water, without producing ethanol.
In order to produce ethanol from starchy materials such as cereal grains, the starch must first be broken down into sugars. In brewing beer, this has traditionally been accomplished allowing the grain to germinate, or malt. In the process of germination, the seed produces enzymes that can break its starches into sugars. For fuel ethanol, this hydrolysis of starch into glucose is accomplished more rapidly by treatment with dilute sulfuric acid, fungal amylase enzymes, or some combination of the two.
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