Suppose that you made some wine whose alcohol content was 10% w/v (i.e., 10 g of ethanol per 100 ml. of wine). The initial fermentation mix- ture would have had to contain what molar concentration of glucose or its equivalent to generate this much ethanol? Is it likely that an initial fermenta- tion mixture would contain that much glucose? In what other forms might the fermentable carbon appear?

Suppose that you made some wine whose alcohol content was 10% w/v (i.e., 10 g of ethanol per 100 ml. of wine). The initial fermentation mix- ture would have had to contain what molar concentration of glucose or its equivalent to generate this much ethanol? Is it likely that an initial fermenta- tion mixture would contain that much glucose? In what other forms might the fermentable carbon appear?

Human Anatomy & Physiology (11th Edition)

11th Edition

ISBN:9780134580999

Author:Elaine N. Marieb, Katja N. Hoehn

Publisher:Elaine N. Marieb, Katja N. Hoehn

Chapter1: The Human Body: An Orientation

Section: Chapter Questions

Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...

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