Ethanol fermentation

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Ethanol Fermentation

Ethanol fermentation, also known as fermentation, is a biological process in which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic waste products. Pronounced as /ˈɛθənoʊl fɜːrmɛnˈteɪʃən/.

Etymology

The term "ethanol" is derived from the IUPAC nomenclature, from the ethane, the name of a carbon chain, combined with "-ol" for its hydroxy functional group. The term "fermentation" comes from the Latin fermentum, meaning "to leaven".

Process

Ethanol fermentation is performed by yeast or bacteria. The process begins with the breakdown of sugars by the yeast in the absence of oxygen, known as anaerobic respiration. The end products of this process are ethanol and carbon dioxide, which are released as waste products.

Applications

Ethanol fermentation is used in the production of alcoholic beverages such as beer and wine, where the ethanol produced by the yeast contributes to the alcohol content of the drink. It is also used in the production of biofuels, specifically bioethanol, a renewable energy source.

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