In making wine, glucose (CH12O6) is fermented to produce ethanol (C;HSOH) and carbon dioxide (CO2) as shown in the reaction. a. If the fermentation reaction starts at 57.5 g glucose, what is the theoretical yield of ethanol (in grams)? b. If 22.0 g ethanol is produced, what is the percent yield of the reaction?
In making wine, glucose (CH12O6) is fermented to produce ethanol (C;HSOH) and carbon dioxide (CO2) as shown in the reaction. a. If the fermentation reaction starts at 57.5 g glucose, what is the theoretical yield of ethanol (in grams)? b. If 22.0 g ethanol is produced, what is the percent yield of the reaction?
Biochemistry
9th Edition
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Chapter1: Biochemistry: An Evolving Science
Section: Chapter Questions
Problem 1P
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