Sugar and Fermentation Industries

Chemistry ⇒ Industrial Chemistry

Sugar and Fermentation Industries starts at 11 and continues till grade 12. QuestionsToday has an evolving set of questions to continuously challenge students so that their knowledge grows in Sugar and Fermentation Industries. How you perform is determined by your score and the time you take. When you play a quiz, your answers are evaluated in concept instead of actual words and definitions used.

See sample questions for grade 11

Calculate the mass of ethanol produced from 180 g of glucose by fermentation. (Molar mass: C₆H₁₂O₆ = 180 g/mol, C₂H₅OH = 46 g/mol)

Calculate the volume of CO₂ produced at STP when 180 g of glucose is completely fermented. (Molar volume at STP = 22.4 L)

Describe the difference between batch and continuous fermentation processes.

Describe the environmental impact of improper disposal of molasses.

Describe the process of crystallization in the sugar industry.

Explain the importance of pH control in the fermentation industry.

Explain the role of lime (CaO) in the clarification of sugarcane juice.

Explain why molasses is used in the fermentation industry.

Explain why temperature control is important during fermentation.

Explain why the sugar industry is considered both an agricultural and a chemical industry.

Name the enzyme produced by yeast that catalyzes the conversion of glucose to ethanol.

Name two main sources of sugar used in the sugar industry.

What is the chemical equation for the fermentation of glucose to ethanol and carbon dioxide?

What is the main function of a centrifuge in the sugar industry?

What is the role of invertase in the fermentation process?