Fermentation and the production of ethanol. By Olivia Bates. Ethanol Fermentation is a form on anaerobic respiration which is primarily used by yeast when oxygen is not present . Ethanol Fermentation is also referred to as Alcohol Fermentation. Fermentation.
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
Fermentation and the production of ethanol By Olivia Bates
Ethanol Fermentation is a form on anaerobic respiration which is primarily used by yeast when oxygen is not present . Ethanol Fermentation is also referred to as Alcohol Fermentation. Fermentation Ethanol is produced during the process of fermentation. Yeast is added to a sugar solution and left in the absence air for several days. This is an anaerobic exercise.
Demijohn of wine. Make wine at home. Fermentation is used for making food, wine, beer, tea and bread. It is used to make products such as yoghurt, cheese and soy sauce. fermentation can refer to the use of yeast to change sugar into alcohol or the use of bacteria to create lactic acid in certain foods.
Fermentation has been used for thousands of years, but it is a slow process and only produces a 15% ethanol solution. However there are other methods of producing ethanol. A new alternative of making ethanol involves the use of genetically modified E.coli bacteria. These bacteria have had a gene introduced to them that is capable of converting all types of carbohydrates found in plant cells to ethanol. Genetically modified E.coli can produce ethanol from waste biomass such as sugar cane residues, corn husks, wood and other waste organic material.