What is fermentation class 8

What is fermentation class 8?

Fermentation is a process involving the conversion of larger molecules like starch into smaller molecules like ethanol and carbon iv oxide by the action of enzymes.

The common fermentation process is the conversion of starch into ethanol. We will consider specifically fermentation and the conditions required for the process.

The fermentation of starch into ethanol takes about three cogent steps and it is worthwhile to mention that fermentation is a slow process since it is an organic reaction.

Ethanol can also be produced by the hydration of ethene and is even a fast process unlike fermentation reaction/

However, the two processes can yield ethanol and have advantages and disadvantages.

Advantages of Fermentation reaction of glucose

1. Ethanol made from reusable organic materials
2. it is a cheap method

Disadvantage of Fermentation of glucose

Ii is a slow method

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The fermentation of glucose is just a simple equation but the glucose used can be gotten from starch so I want to show you how to get the ethanol from starch.

Fermentation Reaction Examples

1. Fermentation of Glucose

Step 1: Conversion of starch into maltose

Hint: Starch is a polysaccharide while maltose is a disaccharide

  2[C₂H₁₀O₅] + H₂O === C₁₂H₂₂O₁₁

This reaction is catalyzed by an enzyme called diastase.

Step 2 : Conversion of maltose into glucose

C₁₂H₂₂O₁₁ + H₂O === 2C₆H₁₂O₆

This equation is also catalyzed by an enzyme called maltase which breaks down the maltose into two moles of glucose.

Step 3: Conversion of glucose into ethyl Alcohol

Zymase is the enzyme that converts glucose into ethyl alcohol.

 C₆H₁₂O₆ === 2C₂H₅OH + 2CO₂

The above equation is called the fermentation reaction of glucose and the equation is catalyzed by zymase. There is equally the effervesce or release of Carbon IV oxide in the Fermentation reaction example.

Alternatively, fermentation can be carried out in the and other ways still producing ethanol.

2. Fermentation of Sucrose; Does Sucrose Ferment?

Sucrose does ferment and it is very good for fermentation because it is easily broken down by the enzyme and produces a high percent of Carbon IV oxide in yeast.

Sucrose can be converted straight into ethanol but the first enzyme invertase can break the sucrose down into fructose and glucose..

C₁₂H₂₂O₁₁ + H₂O === C₆H₁₂O₆ + C₆H₁₂O₆

Then zymase can act on the glucose converting it to ethanol. Please remember that glucose and fructose are isomers.

C₆H₁₂O₆ === 2C₂H₅OH + 2CO₂

Alternatively, sucrose can still be converted directly to ethanol and Carbon iv oxide.

C₁₂H₂₂O₁₁ + H₂O ====4C₂H₅OH + 4CO₂

Please remember that condensation of the monosaccharides will form these disaccharides’ sugars.

3. Fermentation of Wine

The Fermentation of wine is a chemical change and it is the conversion of sugar present in the grape juice into ethanol. Fermentation of wine chemical change equally results in the formation of alcohol.

Summary of the condensation of simple sugars

Glucose + Glucose = Maltose

Glucose + Galactose = Lactose

Glucose + Fructose = Sucrose