Fermentation question (1 Viewer)

[Study_like_a_nerd]

Would a high concentration of glucose in water increase the yield of ethanol? Why or why not?
-Thanks

 

[Kaido]

-> Le Chatelier's Principle: if a system at equilibrium is disturbed, then the system will
adjust itself to minimise the disturbance.
-> Equation: Glucose (aq)-> 2Ethanol (l) + 2CO2 (g)
-> Increase in concentration on left side would mean the system will try to minimise this disturbance by favouring the forward reaction, hence increasing the yield of ethanol on the right side...

 

[Kaido]

-> Le Chatelier's Principle: if a system at equilibrium is disturbed, then the system will
adjust itself to minimise the disturbance.
-> Equation: Glucose (aq)-> 2Ethanol (l) + 2CO2 (g)
-> Increase in concentration on left side would mean the system will try to minimise this disturbance by favouring the forward reaction, hence increasing the yield of ethanol on the right side...

 

[Study_like_a_nerd]

-> Le Chatelier's Principle: if a system at equilibrium is disturbed, then the system will
adjust itself to minimise the disturbance.
-> Equation: Glucose (aq)-> 2Ethanol (l) + 2CO2 (g)
-> Increase in concentration on left side would mean the system will try to minimise this disturbance by favouring the forward reaction, hence increasing the yield of ethanol on the right side...

Thankyou so much!

 

[Study_like_a_nerd]

-> Le Chatelier's Principle: if a system at equilibrium is disturbed, then the system will
adjust itself to minimise the disturbance.
-> Equation: Glucose (aq)-> 2Ethanol (l) + 2CO2 (g)
-> Increase in concentration on left side would mean the system will try to minimise this disturbance by favouring the forward reaction, hence increasing the yield of ethanol on the right side...

Thankyou so much!

 

[zhertec]

-> Le Chatelier's Principle: if a system at equilibrium is disturbed, then the system will
adjust itself to minimise the disturbance.
-> Equation: Glucose (aq)-> 2Ethanol (l) + 2CO2 (g)
-> Increase in concentration on left side would mean the system will try to minimise this disturbance by favouring the forward reaction, hence increasing the yield of ethanol on the right side...

Theoretically speaking (without any limits on the certain strain of enzyme used to catalyse the reaction), yes the yield of ethanol would increase. However in practical situation, it would increase the rate of yield of ethanol, however the overall yield will be almost the same as for the fermentation of glucose, yields of ethanol can only increase to 15% or around that value. Once after the percentage of ethanol is too high (>15%) the ethanol itself will start to denature (destroy pretty much) the catalyst, hence preventing the further production of ethanol.

 

[zhertec]

-> Le Chatelier's Principle: if a system at equilibrium is disturbed, then the system will
adjust itself to minimise the disturbance.
-> Equation: Glucose (aq)-> 2Ethanol (l) + 2CO2 (g)
-> Increase in concentration on left side would mean the system will try to minimise this disturbance by favouring the forward reaction, hence increasing the yield of ethanol on the right side...

Theoretically speaking (without any limits on the certain strain of enzyme used to catalyse the reaction), yes the yield of ethanol would increase. However in practical situation, it would increase the rate of yield of ethanol, however the overall yield will be almost the same as for the fermentation of glucose, yields of ethanol can only increase to 15% or around that value. Once after the percentage of ethanol is too high (>15%) the ethanol itself will start to denature (destroy pretty much) the catalyst, hence preventing the further production of ethanol.

 

[Kaido]

Theoretically speaking (without any limits on the certain strain of enzyme used to catalyse the reaction), yes the yield of ethanol would increase. However in practical situation, it would increase the rate of yield of ethanol, however the overall yield will be almost the same as for the fermentation of glucose, yields of ethanol can only increase to 15% or around that value. Once after the percentage of ethanol is too high (>15%) the ethanol itself will start to denature (destroy pretty much) the catalyst, hence preventing the further production of ethanol.

Perhaps you are referring to the environmental conditions enzymes can withstand? (<15% conc.)

Whilst some of your points are valid, it's important to stick within the scope of the syllabus! (Since denatured ethanol is not specifically taught)

 

[zhertec]

Perhaps you are referring to the environmental conditions enzymes can withstand? (<15% conc.)

Whilst some of your points are valid, it's important to stick within the scope of the syllabus! (Since denatured ethanol is not specifically taught)

I'm assuming you mean the denaturing of catalysts, but that condition is within the syllabus. under "describe conditions under which fermentation of sugars is promoted" where this is one of the main conditions that prevents the fermentation reaction undergoing completion.

 

[Kaido]

Ohh I think I missed that part of your explanation, how it denatured the catalyst.
I only read this: "the ethanol itself will start to denature"

Then yes, if the concentration of ethanol exceeds 15%, the enzymes will die