Triple Science – The Fermentation Process By Arran Gill

What is Ethanol? Ethyl alcohol, ethanol, fermentation alcohol, grain alcohol (the intoxicating agent in fermented and distilled liquors; used pure or denatured as a solvent or in medicines and colognes and cleaning solutions and rocket fuel; proposed as a renewable clean-burning additive to gasoline) ethyl alcohol, ethanol, fermentation alcohol, grain alcohol (the intoxicating agent in fermented and distilled liquors; used pure or denatured as a solvent or in medicines and colognes and cleaning solutions and rocket fuel; proposed as a renewable clean-burning additive to gasoline)

Ethanol Fermentation Breakdown of sugars by bacteria and yeasts using a method of respiration without oxygen (anaerobic). The enzymes in yeast break down glucose to give two products: ethanol (alcohol) and carbon dioxide. Fermentation processes have long been utilized in baking bread, making beer and wine, and producing cheese, yogurt, soy sauce, and many other foodstuffs. C 6 H 12 O 6 → 2C 2 H 5 OH + 2CO 2 The ethanol solution can be concentrated by fractional distillation to make products like whisky and brandy. Ethanol boils at 78 degrees celsius, so when an ethanol-water mixture is heated, the ethanol boils at a lower temperature and is separated. The liquid distils over at 78 degrees celcius is 96% pure ethanol.

Uses Of Fermentation Alcohol Cheese Yoghurt Soy Sauce Baking Bread

Hydration Of Alkenes