Question

At the winery, part of Alain's job involves being lowered through a narrow opening into a giant tank to clean them out in between batches. The first step in the plan should be to vent the container and test the air quality to ensure all vapours have been removed.

Answer 1

The fermentation of grape juice into wine generates CO2, which creates a potential hazard when cleaning fermentation tanks. Venting the tank and testing the air quality for vapors is critical for safety to prevent asphyxiation and poisoning, complying with health and safety guidelines.

Step-by-step explanation:

At the winery, ensuring safety during the cleaning process of fermentation tanks is crucial. The fermentation of grape juice to make wine results in the production of CO2 as a byproduct. It is imperative to first vent the container and test the air quality to ensure all vapors have been removed before allowing Alain to enter the tank. As CO2 can create an oxygen-deficient and potentially toxic environment, performing these tasks will help to avoid risks associated with asphyxiation and poisoning. This is in line with health and safety procedures which dictate that one should always ventilate and follow manufacturers' instructions when it comes to using products or appliances that might release pollutants into indoor air.

Fermentation tanks typically have valves that allow for the pressure created by the carbon dioxide produced to be released, preventing the buildup of excessive pressure. Additionally, in cleaning procedures involving potential exposure to hazardous chemicals, it's important to implement regular maintenance programs to prevent health risks, as seen in the wake of infections triggered by biofilms in an air conditioning system. By adhering to these precautions, a safe working environment is maintained.

Answer 2

The primary safety measure for Alain's job at the winery should be ventilation of the fermentation tanks to remove harmful CO2 vapors, followed by testing air quality for safety before cleaning the tanks.

Step-by-step explanation:

During the fermentation process of grape juice into wine, carbon dioxide (CO2) is produced as a byproduct. For safety, it's crucial to ensure that fermentation tanks are properly ventilated. Tanks are typically fitted with valves to release the pressure built up from the produced CO2, as seen in Figure 7.15 and Figure 7.16. Alain's job at the winery includes cleaning these tanks, and the first safety measure should always be to vent the tank to remove any hazardous vapors remaining inside. Testing the air quality after venting is essential to confirm that all vapors, particularly CO2, have been sufficiently cleared from the space before entering.

Ignoring this crucial step can lead to serious dangers, such as oxygen deficiency for anyone entering the tank, given that CO2 is denser than air and may accumulate at the bottom. This aligns with general safety procedures for using equipment or products that may release pollutants, stressing the importance of ventilation, as shared above. Additionally, handling fermentation tanks require an understanding of anaerobic cellular respiration and the physical behavior of gases, as CO2 escaping through the tank's valve is similar in principle to removing a flask from heat to prevent liquid from escaping as mentioned in the process outlined for determining a gaseous sample's mass