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 12
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)
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.
Explain why molasses is used as a raw material in the fermentation industry.
Explain why pH control is important during the fermentation process.
Name the enzyme responsible for the conversion of starch to maltose during fermentation.
Name the main impurity removed during the clarification of sugarcane juice.
Name the process by which sugar crystals are separated from mother liquor in the sugar industry.
State one major use of bagasse in the sugar industry.
