Fermintation
Fermentation by yeast.
Acetic Acid is Vinegar. It is made similarly to making alcohol, by FERMINTATION. One or more vegetable products, in a water solution, is innoculated [or exposed to] one of many bactera which digest the sugars in the mix, and excrete acetic acid. This MUST occur in an aerobic [WITH the presense of Oxygen] enviroment in order to get acetic acid. For alcohol, the environment MUST be anerobic[without Oxygen]
fermentation.
Mild oxidation of a secondary alcohol will produce a ketone; strong oxidation, such as burning, can produce carbon dioxide and water.
Yes, it is required for the lactic acid cycle of respiration where alcohol is produced. This process yields alcohol as a byproduct and that is what we call fermentation.
The microbe in beer is yeast. It eats the sugars in the malt during the fermintation period. The yeast then gives off the alcohol as a waste product.
lack of oxygen
No. Sugar and a fermenting agent eg yeast is needed to produce alcohol.
Drinking alcohol, also known as ethanol (ethyl alcohol).
Glucose
Fermintation
Beer does contain ethyl alcohol (ethanol). Beer is made from water, barley, hops, and yeast. The water and barley are mashed to produce sugars that the yeast metabolizes to produce ethanol. Beer yeast can produce alcohol levels from 2.5-18% alcohol by volume.
Fermentation by yeast.
1 kg alcohol is 29.7 MJ (megajoules).
Yes.
Yes. Yeast produces alcohol. It is ethanol is called 'Anaerobic' respiration.