Generally, the fermentation causes the breakdown of complex organic substances into
other simple, thanks to a catalytic action. In the case of wines, the chemistry of fermentation is the
derivation of carbon dioxide from the air that enters the leaves of the vine and then is converted into
starch and starch derivatives. During obsorción in grapes, these bodies are converted into glucose and
fructose (sugar).
CO2 + H2O → C6H12O6 + O2
During the fermentation process, sugars are transformed into ethyl alcohol and carbon dioxide
carbon according to the formula
C6H12O6 → C2H5OH + CO2.
The following table brings together information from 18 different engineers with different "needs"
ethyl alcohol. determine
a) The initial mass of sugar necessary for the formation of alcohol "required".
b) The mass of water needed for the production of sugar.
c) The mass of carbon dioxide initially required.
mass
alcohol
requested: 286.21
urgent help please
help with an exercise
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