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The brewing industry uses yeast microorganisms to convert glucose to ethanol for wine and beer. The baking industry uses the carbon dioxide produced to make bread rise:

C6H12O6(s)yeast2C2H5OH(l)+2CO2(g)

How many grams of ethanol can be produced from 100g of glucose? What volume of CO2 is produced? (Assume 1 mol of gas occupies 22.4 L at the conditions used.)

Short Answer

Expert verified

You need to calculate how many grams of ethanol can be produced from 100g of glucose. Also you need to calculate volume of CO2 produced.

Step by step solution

01

Balanced chemical equation

The brewing industry uses yeast microorganisms to convert glucose to ethanol for wine and beer. The baking industry uses the carbon dioxide produced to make bread rise:

C6H12O6(s)yeast2C2H5OH(l)+2CO2(g)

02

Calculation of moles of C6H12O6

Mass of C6H12O6 = 100g

Molecular mass of C6H12O6= 180.096g/mol

Again you know,

moles=mass(given)mass(molar)

Moles of C6H12O6

=100180.096(mol)=0.555(mol)

Hence, moles of C6H12O6 are 0.555mol.

03

Calculation of moles of C2H5OH

According to the balanced equation

C6H12O6(s)yeast2C2H5OH(l)+2CO2(g)

1 mole of C6H12O6 produces 2 moles C2H5OH

Now, moles of C2H5OH

=0.555×21(mol)=1.11(mol)

Hence, moles of C2H5OH are 1.11mol.

04

Calculation of mass of C2H5OH

Moles of C2H5OH = 1.11moles

Molecular mass of C2H5OH = 46.048g/mol

Again you know,

mass=moles×mass(molar)

Mass of C2H5OH

=1.11×46.048(g)=51.113(g)

Hence, mass of C2H5OH is 51.113g.

05

Calculation of moles of CO2

According to the balanced equation

C6H12O6(s)yeast2C2H5OH(l)+2CO2(g)

1 mole of C6H12O6 produces 2 moles CO2

Now, moles of CO2

=0.555×21(mol)=1.11(mol)

Hence, moles of CO2 are 1.11mol.

06

Calculation of volume of CO2

Again you can write,

Volume of CO2

=moles(CO2)×22.4(L)1(mole)(L)=1.11×22.41(L)=24.864(L)

Hence, volume of CO2 is 24.864L.

07

Conclusion

Hence, 51.113 grams of ethanol can be produced from 100g of glucose and the volume of CO2 produced is 24.864L.

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Most popular questions from this chapter

Question: Over time, as their free fatty acid (FFA) content increases, edible fats and oils become rancid. To measure rancidity, the fat or oil is dissolved in ethanol, and any FFA present is titrated with KOH dissolved in ethanol. In a series of tests on olive oil, a stock solution of 0.050 M ethanolic KOH was prepared at 250C , stored at 0oC, and then placed in a 100-mL buret to titrate any oleic acid CH3CH27CH=CHCH27COOHpresent in the oil. Each of four 10.00-g samples of oil took several minutes to titrate: the first required 19.60 mL, the second 19.80 mL, and the third and fourth 20.00 mL of the ethanolic KOH.

(a) What is the apparent acidity of each sample, in terms of mass % of oleic acid? (Note: As the ethanolic KOH warms in the buret, its volume increases by a factor of .)

(b) Is the variation in acidity a random or systematic error? Explain.

(c) What is the actual acidity? How would you demonstrate this?

Use the oxidation number method to balance the following equations by placing coefficients in the blanks. Identify the reducing and oxidizing agents:

(a)_KOH(aq)+_H2O2(aq)+_Cr(OH)3(s)_K2CrO4(aq)+_H2O(l)(b)_MnO4(aq)+_ClO2(aq)+_H2O(l)_MnO2(s)+_ClO4(aq)+OH(aq)(c)_KMnO4(aq)+_Na2SO3(aq)+_H2O(l)_MnO2(s)+_Na2SO4(aq)+_KOH(aq)(d)_CrO42(aq)+_HSnO2(aq)+_H2O(l)_CrO2(aq)+_HSnO3(aq)+OH(aq)(e)_KMnO4(aq)+_NaNO2(aq)+_H2O(l)_MnO2(s)+_NaNO3(aq)+_KOH(aq)(f)_I(aq)+_O2(g)+_H2O(l)_I2(s)+_OH(aq)

Identify the oxidizing and reducing agents in the following:

a8H+aq+Cr2O72-aq+3SO32-aq2Cr3+aq+3SO42-aq+4H2OlbNO3-aq+4Zns+7OH-aq+6H2Ol4ZnOH42-aq+NH3aq

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