* Major sugar content in fruit juice is fructose and glucose. These sugar are monosaccharides. Monosaccharides cannot be hydrolysed into simpler sugar.
In corn and potatoes major content found is polysaccharide, starch. Starch is polymer of alpha-D-glucose.
** Yeast convert simple sugar such as glucose and fructose in alcohol and Carbon dioxide. Thus yeast can fermanted monosaccharides. In corn and potatoes polysaccharide present which cannot be fermanted by yeast. Thus first of all we should convert these polysaccharide into monosaccharide by using diastase enzyme found in malt.
The following questions should be answered and submitted in your Pre-Lab Assignment via LabArchives How do...
I need the answer for all of the questions please:) thats for oragnic chemistry lab What extra chemical process, accomplished either via enzymes of chemical methods, must occur before the sugars in corn, potatoes, or grass can be fermented by yeast? What is happening during the fermentation process? Describe the set-up in the lab for the fermentation process. What is the difference in boiling point between water and ethanol? How does this affect the choice of distillation (simple versus fractional)...
Separating a Mixture, Recrystallization, pre-lab assignment could you also explain why you chose that substance for the empty spaces and question marks EXPERIMENT 4 Pre-Lab Assignment Separating a Mixture, Recrystalliration Name Date 1. Complete the following flowchart which shows how to separate a mixture of sand, sodium chloride and acetanilide. Notice that after a separation process (a down arrow) the filtered solids are shown on the left and the filtrate (the liquid) is shown on the right. The terminal step...