Final answer:
Fermentation by yeast converts sugars into alcohol and carbon dioxide; CO2 collects in the bottle to create fizziness. The balanced chemical reaction for glucose fermentation is C6H12O6 → 2 C2H5OH + 2 CO2. In contrast, aerobic respiration, which is more efficient than fermentation, uses oxygen to convert sugars into CO2, H2O, and AT.
Step-by-step explanation:
The process you are asking about is fermentation, specifically alcoholic fermentation, which is carried out by yeast cells in the absence of oxygen. When a bottle is left for a few days before drinking, it allows time for yeast to convert sugars into alcohol and carbon dioxide (CO2). The CO2 collects in the bottle, creating pressure that contributes to the fizzy character of the beverage. In brewing, for example, yeast metabolizes sugars from grapes, turning them into alcohol, which is crucial for wine production.
The balanced chemical equation for the fermentation of glucose to ethanol and carbon dioxide is:
C6H12O6 → 2 C2H5OH + 2 CO2
This reaction highlights the conversion of glucose into ethanol and carbon dioxide, which are the products of alcoholic fermentation. During this process, yeast also produces two ATP molecules without any additional oxygen, which is why fermentation is an anaerobic process. In contrast, aerobic respiration, which requires oxygen, is far more efficient and produces around 36-38 ATP from one glucose molecule. The formula for aerobic respiration is:
C6H12O6 + 6 O2 → 6 CO2 + 6 H2O + Energy (ATP)
When a bottle of sparkling water is opened, the equilibrium between the dissolved CO2 and atmospheric pressure is disturbed, causing the gas to form bubbles and escape, leading to a flat beverage if the bottle remains open.