The molar mass of sugar is 180.16 g/mol. If 1801.6 grams of sugar was used in the alcohol fermentation reaction, how many grams of ethanol is produced? Choose 1 answer: A B D 460.7 g 1842.8 g 230.4 g 921.4 g
The molar mass of sugar is 180.16 g/mol. If 1801.6 grams of sugar was used in the alcohol fermentation reaction, how many grams of ethanol is produced? Choose 1 answer: A B D 460.7 g 1842.8 g 230.4 g 921.4 g
Chemistry
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ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
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Chapter1: Chemical Foundations
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Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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![Ethanol (CH₃CH₂OH) is a clear, colorless liquid with a distinct odor and is the alcohol found in alcoholic beverages. In addition to its other physical properties (Table 1), alcohol is flammable and volatile, lending it to be used as a solvent, an antiseptic, a fuel, in thermometers, and in other laboratory procedures. As a psychoactive substance, it is one of the most widely consumed recreational drugs by humans. It suppresses certain functions of the brain while causing the classic symptoms of intoxication including slurred speech, unsteady walk, and disturbed sensory perceptions.
| Physical Property | Value |
|-------------------|-------|
| Melting point | -114.1°C |
| Boiling point | 78.5°C |
| Density | 0.79 g/mL |
| Molar mass | 46.07 g/mol⁻¹ |
**Table 1: Physical properties of ethanol at 20°C**
Ethanol is produced by the fermentation of sugar. This process is catalyzed by zymase, an enzyme in yeast which changes simple sugars into ethanol and carbon dioxide. This fermentation reaction is represented by the equation in Figure 1.
\[ C_6H_{12}O_6 \rightarrow 2 \, CH_3CH_2OH + 2 \, CO_2 \]
**Figure 1: The alcohol fermentation reaction**
Starches from potatoes, corn, wheat, and other plants can also be used to produce ethanol through fermentation. However, the starches must first be broken down. This is accomplished by enzymes, such as diastase, which converts starches into simple sugars. This step is typically associated with the brewing of beer from starchy plants such as corn and wheat.
After an alcoholic beverage is consumed, it passes through the stomach into the small intestine where the ethanol is absorbed and later distributed throughout the body. Ethanol is toxic, and the body begins to dispose of it upon its consumption. In the liver, the alcohol dehydrogenase enzyme converts ethanol into acetaldehyde. Acetaldehyde is later destroyed almost immediately by the aldehyde dehydrogenase enzyme.
**Diagram:** The chemical structure of ethanol is depicted, showing it as CH₃CH₂OH. Additionally, the breakdown process with enzymes is illustrated: ethanol is converted into acetaldehyde (CH₃CHO) plus 2 hydrogen](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2F5afb51c8-cf9a-4d51-9704-9077aa192135%2Fa6f8d74c-b63b-4f45-98e6-03a42a4fdc46%2Fkqyy61s_processed.png&w=3840&q=75)
Transcribed Image Text:Ethanol (CH₃CH₂OH) is a clear, colorless liquid with a distinct odor and is the alcohol found in alcoholic beverages. In addition to its other physical properties (Table 1), alcohol is flammable and volatile, lending it to be used as a solvent, an antiseptic, a fuel, in thermometers, and in other laboratory procedures. As a psychoactive substance, it is one of the most widely consumed recreational drugs by humans. It suppresses certain functions of the brain while causing the classic symptoms of intoxication including slurred speech, unsteady walk, and disturbed sensory perceptions.
| Physical Property | Value |
|-------------------|-------|
| Melting point | -114.1°C |
| Boiling point | 78.5°C |
| Density | 0.79 g/mL |
| Molar mass | 46.07 g/mol⁻¹ |
**Table 1: Physical properties of ethanol at 20°C**
Ethanol is produced by the fermentation of sugar. This process is catalyzed by zymase, an enzyme in yeast which changes simple sugars into ethanol and carbon dioxide. This fermentation reaction is represented by the equation in Figure 1.
\[ C_6H_{12}O_6 \rightarrow 2 \, CH_3CH_2OH + 2 \, CO_2 \]
**Figure 1: The alcohol fermentation reaction**
Starches from potatoes, corn, wheat, and other plants can also be used to produce ethanol through fermentation. However, the starches must first be broken down. This is accomplished by enzymes, such as diastase, which converts starches into simple sugars. This step is typically associated with the brewing of beer from starchy plants such as corn and wheat.
After an alcoholic beverage is consumed, it passes through the stomach into the small intestine where the ethanol is absorbed and later distributed throughout the body. Ethanol is toxic, and the body begins to dispose of it upon its consumption. In the liver, the alcohol dehydrogenase enzyme converts ethanol into acetaldehyde. Acetaldehyde is later destroyed almost immediately by the aldehyde dehydrogenase enzyme.
**Diagram:** The chemical structure of ethanol is depicted, showing it as CH₃CH₂OH. Additionally, the breakdown process with enzymes is illustrated: ethanol is converted into acetaldehyde (CH₃CHO) plus 2 hydrogen
Transcribed Image Text:**Figure 2: The Conversion of Ethanol to Acetaldehyde**
The molar mass of sugar is 180.16 g/mol. If 1801.6 grams of sugar was used in the alcohol fermentation reaction, how many grams of ethanol is produced?
**Choose 1 answer:**
- A. 460.7 g
- B. 1842.8 g
- C. 230.4 g
- D. 921.4 g
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