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What else can I help you with?
When was smith Wesson mod10-5d225433 made?
@ 1979
What is a smith and Wesson mod10-8 worth?
50-350 USd
What is the History of Victory mod10 .38 caliber serial number 962897?
S&W can provide a history letter.
What year and value of smith and Wesson 38 sp mod10-5 e15 D765187?
@ 1976; 50-500 usd
What is the most powerful handheld crossbow?
Is manufacture d armes de st-justin (Mas mod10) effective range 600 ft...
Why is distillation needed to make strong alcoholic drinks?
Wine and bear are made by fermentation of a source of sugar in anaerobic conditions at an optimum temperature of 30°C by action of the enzymes in yeast. Word equation: glucose ---> ethanol + carbon dioxide + energy Symbol equation: C6H12O6 -----> 2C2H5OH + 2CO2 + Energy (Exothermic reaction) While the yeast grows and metabolises the glucose, the ethanol produced accumulates in the mixture becoming toxic for the yeast cell when it has reached a concentration between 14 and 18%, thereby killing the yeast cell. This is why the percentage of alcohol in wine and beer can only be approximately 16%. In order to produce strong alcoholic drinks (with a higher concentration of ethanol) the fermented mixture must be distilled heating it above the boiling temperature of ethanol (78°C) and below the boiling temperature of water (100°C). The ethanol vapour is collected and passed through a condenser where the temperature drops below 78°C, the ethanol condenses and is collected at the end at a higher concentration. See distillation apparatus below from: http://science.taskermilward.org.uk/Mod1/Mod10/distillation.jpg
Why is distillation needed to make strong drinks?
Wine and bear are made by fermentation of a source of sugar in anaerobic conditions at an optimum temperature of 30°C by action of the enzymes in yeast. Word equation: glucose ---> ethanol + carbon dioxide + energy Symbol equation: C6H12O6 -----> 2C2H5OH + 2CO2 + Energy (Exothermic reaction) While the yeast grows and metabolises the glucose, the ethanol produced accumulates in the mixture becoming toxic for the yeast cell when it has reached a concentration between 14 and 18%, thereby killing the yeast cell. This is why the percentage of alcohol in wine and beer can only be approximately 16%. In order to produce strong alcoholic drinks (with a higher concentration of ethanol) the fermented mixture must be distilled heating it above the boiling temperature of ethanol (78°C) and below the boiling temperature of water (100°C). The ethanol vapour is collected and passed through a condenser where the temperature drops below 78°C, the ethanol condenses and is collected at the end at a higher concentration. See distillation apparatus below from: http://science.taskermilward.org.uk/Mod1/Mod10/distillation.jpg
