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Topic: Fermentation  (Read 3749 times)

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notmelidoperez

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Fermentation
« on: October 24, 2005, 11:40:00 PM »
What organic concepts are involved in the fermentation of molasses (which from what I've heard is primarily sucrose but also contains a significant amount of fructose and glucose) by brewer's yeast? I know that the end products should be ethanol and carbon dioxide, but I don't know what the hell this woman wants from me. I suppose she wants all sorts of reaction mechanisms and relations to chemical concepts but I have reached racke dmy brain for two days have have come up with nothing.
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Offline mike

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Re:Fermentation
« Reply #1 on: October 24, 2005, 11:50:54 PM »
C6H12O6 ------> 2CH3CH2OH + 2CO2


glucose ----> ethanol + carbon dioxide
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Offline Yggdrasil

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Re:Fermentation
« Reply #2 on: October 25, 2005, 12:02:07 AM »
Well, in anaerobic metabolism, going from a disaccharide like sucrose to ethanol involves a serries of thirteen reactions.  Try looking up glycolysis in an introductory cell biology/biochemistry textbook.
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Offline mike

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Re:Fermentation
« Reply #3 on: October 25, 2005, 12:11:10 AM »
Depends on how much detail you need to go into.

Sucrose is sugar, a disaccharide (made of glucose and fructose).

Glucose and fructose are fermentable.

See my first post for glucose :)
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