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Alchoholic Fermentation

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12y ago

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Yeast foams up when it feeds on sugar and produces carbon dioxide gas as a byproduct through fermentation. As the gas is trapped in the liquid, it creates bubbles and causes the mixture to foam. This process is essential in baking as the carbon dioxide helps dough rise.


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Why it is necessary to remove co when ammonia is obtained by habers process?

It is important to remove CO in the synthesis of ammonia as CO adversely affects the activity of the iron catalyst, used in Haber's process.


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Why is it necessary to remove CO when ammonia is obtained by Habers process?

Carbon monoxide (CO) acts as a poison to the catalyst used in the Haber process, typically iron. The presence of CO can deactivate the catalyst, reducing its efficiency in promoting the synthesis of ammonia from nitrogen and hydrogen. Therefore, removal of CO is necessary to ensure optimal performance and yield of ammonia in the Haber process.


What are the reactants and products for alcoholic fermentation?

Feedstock is Glucose. Reaction is performed by yeast, specifically brewers yeast or sugar yeast. Product: ATP Energy, Carbon Dioxide, Water, NAD, alcohol


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What is the chemical reaction that represent anaerobic respiration in yeast?

The chemical reaction that represents anaerobic respiration in yeast is known as alcoholic fermentation. The overall equation for this process can be summarized as: [ \text{C}6\text{H}{12}\text{O}_6 \rightarrow 2 \text{C}_2\text{H}_5\text{OH} + 2 \text{CO}_2 + \text{energy} ] In this reaction, glucose (C₆H₁₂O₆) is converted into ethanol (C₂H₅OH) and carbon dioxide (CO₂), releasing energy in the absence of oxygen.