`=>` Ethanol, `color{red}(C_2H_5OH)`, is obtained commercially by fermentation, the oldest method is from sugars.
● The sugar in molasses, sugarcane or fruits such as grapes is converted to glucose and fructose, (both of which have the formula `color{red}(C_6H_(12)O_6)`), in the presence of an enzyme, invertase.
● Glucose and fructose undergo fermentation in the presence of another enzyme, zymase, which is found in yeast.
`color{red}(C_(12)H_(22)O_(11) +H_2O oversettext(Invertase)→ undersettext(Glucose)(C_6H_(12)O_6)+ undersettext(Fructose)(C_6H_(12)O_6))`
`color{red}(C_6H_(12)O_6 oversettext(Zymase)→ 2C_2H_5OH +2CO_2)`
`=>` In wine making, grapes are the source of sugars and yeast.
● As grapes ripen, the quantity of sugar increases and yeast grows on the outer skin.
● When grapes are crushed, sugar and the enzyme come in contact and fermentation starts.
● Fermentation takes place in anaerobic conditions i.e. in absence of air.
● Carbon dioxide is released during fermentation.
● The action of zymase is inhibited once the percentage of alcohol formed exceeds `14` percent.
● If air gets into fermentation mixture, the oxygen of air oxidises ethanol to ethanoic acid which in turn destroys the taste of alcoholic drinks.
`=>` Ethanol is a colourless liquid with boiling point `351 K`.
`=>` It is used as a solvent in paint industry and in the preparation of a number of carbon compounds.
`=>` The commercial alcohol is made unfit for drinking by mixing in it some copper sulphate (to give it a colour) and pyridine (a foul smelling liquid). It is known as `color{green}("denaturation of alcohol")`.
`=>` At present, large quantities of ethanol are obtained by hydration of ethene.
`=>` Ethanol, `color{red}(C_2H_5OH)`, is obtained commercially by fermentation, the oldest method is from sugars.
● The sugar in molasses, sugarcane or fruits such as grapes is converted to glucose and fructose, (both of which have the formula `color{red}(C_6H_(12)O_6)`), in the presence of an enzyme, invertase.
● Glucose and fructose undergo fermentation in the presence of another enzyme, zymase, which is found in yeast.
`color{red}(C_(12)H_(22)O_(11) +H_2O oversettext(Invertase)→ undersettext(Glucose)(C_6H_(12)O_6)+ undersettext(Fructose)(C_6H_(12)O_6))`
`color{red}(C_6H_(12)O_6 oversettext(Zymase)→ 2C_2H_5OH +2CO_2)`
`=>` In wine making, grapes are the source of sugars and yeast.
● As grapes ripen, the quantity of sugar increases and yeast grows on the outer skin.
● When grapes are crushed, sugar and the enzyme come in contact and fermentation starts.
● Fermentation takes place in anaerobic conditions i.e. in absence of air.
● Carbon dioxide is released during fermentation.
● The action of zymase is inhibited once the percentage of alcohol formed exceeds `14` percent.
● If air gets into fermentation mixture, the oxygen of air oxidises ethanol to ethanoic acid which in turn destroys the taste of alcoholic drinks.
`=>` Ethanol is a colourless liquid with boiling point `351 K`.
`=>` It is used as a solvent in paint industry and in the preparation of a number of carbon compounds.
`=>` The commercial alcohol is made unfit for drinking by mixing in it some copper sulphate (to give it a colour) and pyridine (a foul smelling liquid). It is known as `color{green}("denaturation of alcohol")`.
`=>` At present, large quantities of ethanol are obtained by hydration of ethene.