Yeast ferments hexose sugars into 2 molecules of ethanol and 2 molecules of CO2 using enzymatic pathways. This reaction is used in bread making as the CO2 causes the dough to rise prior to baking. Explain why this reaction is so sensitive to temperature, slowing down considerably at lower temperatures. What could you do to decrease the amount of time needed for rising? Why couldn't the dough and yeast mixture be placed straight into the oven?
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This reaction is sensitive to temperature because enzymes have an optimal temperature range at which they function most efficiently. At lower temperatures, the enzymes involved in the fermentation process slow down, leading to a decrease in the rate of Show more…
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The brewing industry uses yeast to convert glucose to ethanol. The baking industry uses the carbon dioxide produced in the same reaction to make bread rise: $$\mathrm{C}_{6} \mathrm{H}_{12} \mathrm{O}_{6}(s) \stackrel{\text { yeast }}{\longrightarrow} 2 \mathrm{C}_{2} \mathrm{H}_{5} \mathrm{OH}(l)+2 \mathrm{CO}_{2}(g)$$ How many grams of ethanol can be produced from $100 .$ g of glucose? What volume of $\mathrm{CO}_{2}$ is produced? (Assume 1 $\mathrm{mol}$ of gas occupies 22.4 $\mathrm{L}$ at the conditions used.)
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