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. C6H12O6 → 2C2H5OH + 2CO2

• 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

ETHANOL!!

http://wordnetweb.princeton.edu/perl/webwn?s=ethanolhttp://encyclopedia.farlex.com/Fermentation+Processhttp://www.chem.ucalgary.ca/courses/351/Carey5th/Ch15/ch15-2-1.html