Sugar and Fermentation Industries
Chemistry ⇒ Industrial Chemistry
Sugar and Fermentation Industries starts at 11 and continues till grade 12.
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Describe the difference between batch and continuous fermentation processes.
Describe the environmental impact of untreated effluents from sugar and fermentation industries.
Describe the process of clarification in the sugar industry.
Describe the role of fermentation in the production of alcoholic beverages.
Describe the role of lime (CaO) in the clarification of sugarcane juice.
Explain the importance of temperature control during fermentation.
Explain the significance of molasses purity in the fermentation industry.
Calculate the theoretical yield of ethanol (in grams) from 180 g of glucose, given the fermentation reaction: C6H12O6 → 2C2H5OH + 2CO2. (Molar mass: glucose = 180 g/mol, ethanol = 46 g/mol)
Which microorganism is commonly used in the fermentation of molasses to produce ethanol? (1) Saccharomyces cerevisiae (2) Lactobacillus (3) Penicillium (4) Rhizopus
Which of the following is a common method for the extraction of sugar from sugarcane? (1) Diffusion (2) Distillation (3) Sublimation (4) Chromatography
Which of the following is a common use of molasses other than fermentation? (1) Animal feed (2) Plastic production (3) Textile dyeing (4) Glass making
Which of the following is a major by-product of the fermentation industry? (1) Glycerol (2) Methane (3) Acetone (4) All of the above
Fill in the blank: The chemical formula of sucrose is ________.
Fill in the blank: The enzyme ________ is responsible for converting glucose to ethanol during fermentation.
Fill in the blank: The main product obtained from the fermentation of molasses is ________.
Fill in the blank: The process of separating crystals from the mother liquor in sugar production is called ________.
True or False: Invertase is the enzyme that converts sucrose into glucose and fructose.
True or False: Sucrose is a disaccharide composed of glucose and fructose.
True or False: The fermentation of glucose by yeast produces both ethanol and carbon dioxide.
True or False: The fermentation of starch requires the action of both amylase and zymase enzymes.
