Explain a process in which a biocatalyst is used in industrial preparation of a compound known to you.
Explain a process in which a biocatalyst is used in industrial preparation of a compound known to you.
Enzymes are biocatalyst. These biocatalysts (enzymes) are used in the industrial preparation of ethanol. Ethanol is prepared by the fermentation of molasses - a dark brown coloured syrup left after crystallization of sugar which still contains about 40% of sugar
The process of fermentation actually involves breaking down of large molecules into simple ones in the presence of enzymes. The source of these enzymes in yeast. The various reactions taking place during fermentation of carbohydrates are
C12H22O11Sucrose+H2OInvertase−−−−−−→C6H12O6Glucose+C6H12O6FructoseC6H12O6GlucoseZymase−−−−−→2C2H5OHEthyl alcohol+2CO2
In winemaking, grapes are the source of sugars and yeast. As grapes ripen, the amount of sugar increases and yeast grows on the outer skin. When grapes are crushed sugar and the enzyme come in contact and fermentation starts. Fermentation takes place in anaerobic conditions i.e., in absence of air. CO2 gas is released during fermentation.
The action of zymase is inhibited once the percentage of alcohol formed exceeds 14 Percent. If air gets into fermentation mixture, the oxygen of air oxidizes ethanol to ethanol to ethanoic acid which in turn destroys the taste of alcoholic drinks.
Enzymes are biocatalyst. These biocatalysts (enzymes) are used in the industrial preparation of ethanol. Ethanol is prepared by the fermentation of molasses - a dark brown coloured syrup left after crystallization of sugar which still contains about 40% of sugar
The process of fermentation actually involves breaking down of large molecules into simple ones in the presence of enzymes. The source of these enzymes in yeast. The various reactions taking place during fermentation of carbohydrates are
C12H22O11Sucrose+H2OInvertase−−−−−−→C6H12O6Glucose+C6H12O6FructoseC6H12O6GlucoseZymase−−−−−→2C2H5OHEthyl alcohol+2CO2
In winemaking, grapes are the source of sugars and yeast. As grapes ripen, the amount of sugar increases and yeast grows on the outer skin. When grapes are crushed sugar and the enzyme come in contact and fermentation starts. Fermentation takes place in anaerobic conditions i.e., in absence of air. CO2 gas is released during fermentation.
The action of zymase is inhibited once the percentage of alcohol formed exceeds 14 Percent. If air gets into fermentation mixture, the oxygen of air oxidizes ethanol to ethanol to ethanoic acid which in turn destroys the taste of alcoholic drinks.
