2. a. What is the function of the yeast in the fermentation reaction? b. For wha

Question

2. a. What is the function of the yeast in the fermentation reaction?

b. For what reason is sodium hydrogen phosphate used in the sucrose fermentation? (Hint: under what conditions does yeast work?)

c. Explain why the grape/apple juice preparation does not require the reagents needed to prepare sugar, potato starch, and corn starch for fermentation. (Hint: what specific sugar undergoes fermentation? How is this sugar made from the sugar source?)

d. Cheap wine turns to vinegar. What type of reaction occurs? What reagent makes this reaction occur?

Explanation / Answer

Yeast promotes the break down of sugar into alcohol.

sodium hydrogen phosphates enhances the rate of oxidation of sugar.

garpe and applie juice are acidic in nature and lower the pH faster the fermentation.

vine undegoes oxidation reaction. The acetic acid bacteria is responsible for this reaction.

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