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Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.
Traditionally, baker's yeast (Saccharomyces cerevisiae), has long been used in the brewery industry to produce ethanol from hexoses (six-carbon sugars). Due to the complex nature of the carbohydrates present in lignocellulosic biomass , a significant amount of xylose and arabinose (five-carbon sugars derived from the hemicellulose portion of ...
Sugar alcohols can be, and often are, produced from renewable resources.Particular feedstocks are starch, cellulose and hemicellulose; the main conversion technologies use H 2 as the reagent: hydrogenolysis, i.e. the cleavage of C−O single bonds, converting polymers to smaller molecules, and hydrogenation of C=O double bonds, converting sugars to sugar alcohols.
Today, ethanol continues to be explored as a sustainable and renewable fuel source, with researchers developing new technologies and biomass sources for its production. 1826: Samuel Morey, an American inventor, was the first to produce ethanol by fermenting corn. However, ethanol was not widely used as a fuel until many years later. (1)
Ethylene produced from sugar-derived ethanol (primarily in Brazil) competes with ethylene produced from petrochemical feedstocks such as naphtha and ethane. At a lower temperature than that of intramolecular dehydration, intermolecular alcohol dehydration may occur producing a symmetrical ether. This is a condensation reaction.
This theory was corroborated by Liebig's observation that other decomposing matter, such as rotten plant and animal parts, interacted with sugar in a similar manner as yeast. That is, the decomposition of albuminous matter (i.e. water-soluble proteins) caused sugar to transform to alcohol. [4] [5] Liebig held this view until his death in 1873. [4]
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at ...
In chemistry, an alcohol (from the Arabic word al-kuḥl, الكحل) is a type of organic compound that carries at least one hydroxyl (−OH) functional group bound to a saturated carbon atom. [ 2 ][ 3 ] Alcohols range from the simple, like methanol and ethanol, to complex, like sugars and cholesterol. The presence of an OH group strongly ...