Final answer:
Alcoholic fermentation by yeast converts glucose into ethanol and carbon dioxide. The balanced chemical equation for this process is C6H12O6 → 2 C2H5OH + 2 CO2 and demonstrates the law of conservation of mass with a total mass of products equaling the mass of the reactants.
Step-by-step explanation:
Alcoholic fermentation is a biochemical process carried out by yeast that converts glucose into ethanol and carbon dioxide. This process is essential in various industries, including baking and alcoholic beverage production. The fermentation of glucose can be represented by the balanced chemical equation:
Glucose Fermentation Equation
C6H12O6 → 2 C2H5OH + 2 CO2
In this equation, one molecule of glucose (C6H12O6) is converted into two molecules of ethanol (C2H5OH) and two molecules of carbon dioxide (CO2). When 200.0 g of glucose undergoes complete fermentation:
- (a) The total mass of ethanol and carbon dioxide produced will be 200.0 g, due to the law of conservation of mass.
- (b) If the fermentation occurs in an open container, the mass of the container and contents after fermentation would likely be less. While the mass of the substances remains the same, the carbon dioxide gas may escape into the atmosphere, thus decreasing the observed mass.
- (c) If 97.7 g of carbon dioxide is produced, the mass of ethanol would be the initial mass of glucose subtracted by the mass of carbon dioxide, assuming complete conversion.
The fermentation in bread making results in the production of CO2, which causes the dough to rise and become fluffy. In beer making and wine production, the same fermentation process is used to convert sugars into alcohol, giving the beverages their intoxicating properties.