Question 17 of 33
Q.(a) Define fermentation.
(b) Write any two industrial uses of alcoholic fermentation.
Puducherry TnboardTamil Nadu HSC First Year (DGE) Board 2020Subjective· 3mImportance★★★★★
52% · 17/33 Questions
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Start your 14-day free trial to unlock the full solution →Fermentation is anaerobic, incomplete glucose breakdown by microbes releasing only a little energy; alcoholic fermentation (glucose -> ethanol + CO2, by yeast) is industrially used both to brew alcoholic drinks and to leaven bread.
- Definition of fermentation: Fermentation is a type of anaerobic respiration (occurring in the absence of oxygen) carried out by certain microorganisms (mainly yeasts and some bacteria), in which glucose is only partially/incompletely oxidised, without the involvement of the electron transport chain or oxygen as the final electron acceptor. It occurs in the cytoplasm and releases only a small amount of energy (about 2 ATP per glucose molecule, compared to the much larger yield of aerobic respiration), because the glucose is not fully broken down to CO2 and water. Depending on the end product, fermentation is classified mainly as: alcoholic fermentation (glucose -> ethanol + CO2, by yeast such as Saccharomyces cerevisiae) or lactic acid fermentation (glucose -> lactic acid, by certain bacteria and in animal muscle under oxygen-deficient conditions).
- Two industrial uses of alcoholic fermentation:
- Alcoholic beverage production: Yeast (Saccharomyces cerevisiae) ferments sugars present in grains, fruits, or molasses to produce ethanol, which is the basis of manufacturing beer, wine, whisky, and other alcoholic drinks. …
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