Alcoholic fermentation carbohydrates/sugars

They do differ in one respect from their filamentous siblings in that they are able to metabolise certain carbohydrates (sugars) by a process known as fermentation. During this, of course, they produce alcohol and gas (carbon dioxide) and for that reason they are used in brewing, bread making and other useful processes. 

This is the most economical process to produce ethanol, but laws prohibit drinking synthetic ethanol so beverages are made much more expensively by fermentation of sugar or carbohydrates. Recent laws also mandate the addition of 10% ethanol in gasoline in cities during the winter, supposedly to reduce pollution. However, grain processors lobbied to require renewable resources so fermentation is required to produce this fuel alcohol. 

The use of alcohol (ethanol) prepared from the fermentation of sugars, starches and other carbohydrates dates back to the beginning of recorded history. Alcohol is the most important drug of dependence in all industrialized countries, and the clinical and social problems that arise from its widespread abuse are legion. In the US, the total annual economic cost of alcoholism and its related disorders has been estimated to be approximately 80 billion, and this does not take into account the human cost, which is impossible to quantify. It has been calculated that the lifetime... 

Beer is a beverage made by alcoholic fermentation of a sugar solution derived from grains. Most carbohydrates in grain are present in the form of starch which can not be fermented by brewer s yeast. Before beer can be produced the starch of the grain must be transformed into fermentable sugars by enzymatic digestion. 

Fermentation Carbohydrates are converted into simple sugars which are then, they are converted into alcohol and carbon dioxide. 

Hanko, V. P. and Rohrer, J. S. Determination of carbohydrates, sugar alcohols, and glycols in cell cultures and fermentation broths using high-performance anion-exchange chromatography with pulsed amperometric detection. Anal Biochem, 283, 192, 2000. 

Common biochemical pathways for second-generation biofuels include fermentation for the production of ethanol and other alcohols. Fermentation is an anaerobic process where the glucose (or carbohydrates) of organic wastes are converted to ethanol through a series of chemical reactions. A pretreatment step is necessary to increase the yield of sugar, followed by enzymatic hydrolysis and the subsequent fermentation, or by the simultaneous saccharification and fermentation (SSF) process (Romero-Garcia et al., 2014). 

The term fermentation was obtained from the Latin verb fervere which describes the action of yeast or malt on sugar or fruit extracts and grain. The boiling is due to the production of carbon dioxide bubbles from the aqueous phase under the anaerobic catabolism of carbohydrates in the fermentation media. The art of fermentation is defined as the chemical transformation of organic compounds with the aid of enzymes. The ability of yeast to make alcohol was known to the Babylonians and Sumerians before 6000 bc. The Egyptians discovered the generation of carbon dioxide by brewer s yeast in the preparation... 

Fermenting grains with yeast produces a grain alcohol. The process also works with other biomass feedstocks. In fermentation, the yeast decomposes carbohydrates which are starches in grains, or sugar from sugar cane juice into ethyl alcohol (ethanol) and carbon dioxide. The process breaks down complex substances into simpler ones. 

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