1.What is fermentation?!
1.What is fermentation?
Answers:
)The anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.
2)Any of a group of chemical reactions induced by living or nonliving ferments that split complex organic compounds into relatively simple substances.
3)Unrest; agitation.
Source(s):
www.dictionary.com
fermentation
A process by which food or drink goes through a chemical change caused by enzymes produced from bacteria, microorganisms or yeasts. Fermentation alters the appearance and/or flavor of foods and beverages such as beer, buttermilk, cheese, vinegar, yogurt, liquor and wine. In wine, for example, yeast enzymes convert grape-juice sugars into alcohol while in rum, the enzymes convert sugar cane molasses into alcohol. With whiskeys, a mash is made from cereal grains such as corn, rye or barley-diastase enzymes convert the grain's starches into sugar, which is subsequently converted by yeast to alcohol.
* basically, its a form or rotting that is used in certain foods. Fermented fruit = alcohol. Fermented milk = cheese/cottage cheese. Fermented foods are edible, but in a diferent form.
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Fermentation, chemical changes in organic substances produced by the action of enzymes.This general definition includes virtually all chemical reactions of physiological importance, and scientists today often restrict the term to the action of specific enzymes, called ferments, produced by minute organisms such as molds, bacteria, and yeasts. For example, lactase, a ferment produced by bacteria usually found in milk, causes the milk to sour by changing lactose
(milk sugar) into lactic acid. Probably the most important type of fermentation is alcoholic fermentation, in which the action of zymase secreted by yeast converts simple sugars, such as glucose and fructose, into ethyl alcohol and carbon dioxide. Many other kinds of fermentation occur naturally, as in the formation of butyric acid when butter becomes rancid and of acetic acid when wine turns to vinegar.
Generally, fermentation results in the breakdown of complex organic substances into simpler ones through the action of catalysis. For example, by the action of diastase, zymase, and invertase, starch is broken down (hydrolyzed) into complex sugars, then simple sugars, and finally alcohol.
Its the conversion of sugar to alcohol by the digestion process of yeast.
It is the formation of ethanol from glucose by the following equation:
C6H12O6 ---- 2C2H5OH + 2CO2
(delta H < 0 kJ/mol)
This is usually done by yeasts, however, ethanol is a retardant in the reaction. As it is produced it kills off yeasts and thus can only go to about 15% ethanol solution, for stronger alcohol content it must be (repeatedly) distilled.
The conversion of sugar to alcohol.