Fermentation
- Created by: Megannia2000
- Created on: 11-04-17 20:07
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- Fermentation
- Ethanol is produced from fermentation of GLUCOSE by yeast
- Yeast is a living, single cell microorganism that belongs to fungi family
- Yeast contains enzymes that catalyse the breakdown of glucose into ETHANOL AND CARBON DIOXIDE
- Yeast is a living, single cell microorganism that belongs to fungi family
- Beer and wine are produced by fermenting glucose with yeast.
- glucose-->
- ethanol+ carbon dioxide
- Conditions necessary for fermentation:
- a glucose solution
- Temperature of 20-40 c
- absence of oxygen
- pH in range of 4 to 7
- To obtain ethanol from the mixture, yeast is removed by FILTERING
- Then the ethanol and water mixture is DISTILLED.
- Ethanol has a lower boiling point than water. This allows ethanol to evaporate quicker in the flask. A cold condenser will allow vapour to change state into liquid ethanol, leaving the water/ glucose solution behind.
- Then the ethanol and water mixture is DISTILLED.
- Ethanol is produced from fermentation of GLUCOSE by yeast
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