Question 6 is is obtained through lactic fermentation: (complete) A Wine B Bourbon C Vinegar D Beer
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Step 1: Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars are converted into lactic acid. Show more…
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Some people who prefer natural foods make their own apple cider vinegar. They start with freshly squeezed apple juice that contains about $6 \%$ natural sugars. These sugars, which all have nearly the same empirical formula, $\mathrm{CH}_{2} \mathrm{O},$ are fermented with yeast in a chemical reaction that produces equal numbers of moles of ethanol $\left(\mathrm{CH}_{3} \mathrm{CH}_{2} \mathrm{OH}\right)$ and carbon dioxide. The product of fermentation, called hard cider, undergoes an acid fermentation step in which ethanol and dissolved oxygen gas react together to form acetic acid (CH $_{3} \mathrm{COOH}$ ) and water. This acetic acid is the principal solute in vinegar. a. Write a balanced chemical equation for the fermentation of natural sugars to ethanol and carbon dioxide. You may use in the equation the empirical formula given in the preceding paragraph. b. Write a balanced chemical equation for the acid fermentation of ethanol to acetic acid. c. What are the oxidation states of carbon in the reactants and products of the two fermentation reactions? d. If a sample of apple juice contains $1.00 \times 10^{2} \mathrm{g}$ of natural sugar, what is the maximum quantity of acetic acid that could be produced by the two fermentation reactions?
________ is produced from alcohol obtained through fermentation of substances. (a) Dough (b) Liquor (c) Bread (d) Cheese
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