Why is carbon dioxide important in brewing?
110859
Simple answer - it helps with the fermentation process. Without the CO2, no alcohol!
413520
Please folks take this question seriously. After all fermentation is a natural chemical process. And alcohol (ethyl alcohol C2H2 ?) is an organic compound. One of the moons of Jupiter (is it Europa?) is most likely to have ocean of methane (methyl alcohol CH4).\nIf there is someone who wants to see this much beer, we should help that someone to get there?
820753
The vibration is the ingredient that promotes an increase in the growth of the plant.  I believe more carbon dioxide would be supplied to the plant by the vibration and the growth would increase.
439570
Increase Co2 result in the more production of sucrose in the guard cells.That increases its osmotic potential.Water from adjoining cells rush in.Resulting increase in it's opening.
690946
Fermentation typically refers to the conversion of sugar to alcohol using yeast. The process is often used to produce wine and beer, but fermentation is also employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi and yogurt. The science of fermentation is known as zymology.\n\nIn its strictest sense, fermentation (formerly called zymosis) is the anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. Fermentation does not release all the available energy in a molecule; it merely allows glycolysis (a process that yields two ATP per glucose) to continue by replenishing reduced coenzymes. Depending on which organism it is taking place in, fermentation may yield lactate, acetic acid, ethanol, or other reduced metabolites. Yeast produces ethanol and CO2; human muscle (under anaerobic conditions) produces lactic acid.\n\nFermentation is also used much more broadly to refer to the bulk growth of microorganisms on a growth medium. No distinction is made between aerobic and anaerobic metabolism when the word is used in this sense.\n\nFermentation usually implies that the action of the microorganisms is desirable. Occasionally wines are enhanced through the process of cofermentation. When fermentation stops prior to complete conversion of sugar to alcohol, a stuck fermentation is said to have occurred.\n\nThe reaction differs according to the sugar being used in the process of anaerobic respiration, below, the sugar will be glucose (C6H12O6) the simplest sugar.\n\nSymbol Equation\n\n C6H12O6 → 2C2H5OH + 2CO2 + Energy Released (118 kJ mol−1)\n\nWord Equation\n\n Sugar (glucose) → Alcohol + Carbon Dioxide + Energy
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Carbon Dioxide\nMethane\nWater Vapor
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The problem with using distilled water is the local carbon dioxide in the air.  This CO2 will instanly mix with the water, and moreso over time, creating carbonic acid in the water, lowering its resistance.\n\nYou really need DEIONIZED water and keep it in a closed system made of plastic which will prevent gas transfer or ions from collecting in the water.  Then you dispense the water from a valve or something right at the point of use, to avoid CO2 contamination.  DI filters are commonly used in laser water cooling systems.  They aren't cheap, but you can buy the housing and filter elements.  You should be looking for 1Mohm or greater for your water supply.
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Beer is saturated with dissolved carbon dioxide gas.  When the gas is released from the liquid, it causes foaming.  Anything, like salt, that can cause this CO2 to come out of the beer will cause foaming.
123542
it is because as i remembered, of the pressure of air locked inside the bottle.. bubbles represents carbon...Fizzy drinks (carbonated beverages) are produced by injecting carbon dioxide into the drink at several atmospheres. Carbon dioxide dissolves readily at normal atmospheric pressure, particularly in cold beverages, but far more so at high pressure and large volumes of gas can be dissolved. When the pressure is released the carbon dioxide comes out of solution forming numerous bubbles and begins releasing the carbon dioxide back into the atmosphere. After many minutes most of the carbon dioxide has been released and the drink is said to be 'flat'.\n\n;-)
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CO2. and you can also use vinegar.
207647
Because NaOH can react with CO2 in the air according to the following equation:\n\nNaOH+CO2 = NaHCO3\n\nNaOH is corrosive and capable of destrying cork stoppers.
524679
All beers are brewed using a process based on a simple formula. Key to the process is malted grain, depending on the region traditionally barley, wheat or sometimes rye. (When malting rye, due care must be taken to prevent ergot poisoning (ergotism), as rye is particularly prone to developing this toxic fungus during the malting process.)\n\nMalt is made by allowing a grain to germinate, after which it is then dried in a kiln and sometimes roasted. The germination process creates a number of enzymes, notably α-amylase and β-amylase, which will be used to convert the starch in the grain into sugar. Depending on the amount of roasting, the malt will take on dark colour and strongly influence the colour and flavour of the beer.\n\nThe malt is crushed to break apart the grain kernels, increase their surface area, and separate the smaller pieces from the husks. The resulting grist is mixed with heated water in a vat called a "mash tun" for a process known as "mashing". During this process, natural enzymes within the malt break down much of the starch into sugars which play a vital part in the fermentation process. Mashing usually takes 1 to 2 hours, and during this time various temperature rests (waiting periods) activate different enzymes depending upon the type of malt being used, its modification level, and the desires of the brewmaster. The activity of these enzymes convert the starches of the grains to dextrines and then to fermentable sugars such as maltose. The Mash Tun generally contains a slotted "false bottom" or other form of manifold which acts as a strainer allowing for the separation of the liquid from the grain.\n\nA mash rest at 104 °F or 40 °C activates beta-glucanase, which breaks down gummy beta-glucans in the mash, making the sugars flow out more freely later in the process. In the modern mashing process commercial fungal based beta-glucanase may be added as a supplement. A mash rest from 120 °F to 130 °F (49 °C to 55 °C) activates various proteinases, which break down proteins that might otherwise cause the beer to be hazy. But care is of the essence since the head on beer is also composed primarily of proteins, so too aggressive a protein rest can result in a beer that cannot hold a head. This rest is generally used only with undermodified (i.e. undermalted) malts which are decreasingly popular in Germany and the Czech Republic, or non-malted grains such as corn and rice, which are widely used in North American beers. Finally, a mash rest temperature of 149 to 160 °F (65 to 71 °C) is used to convert the starches in the malt to sugar, which is then usable by the yeast later in the brewing process. Doing the latter rest at the lower end of the range produces more low-order sugars which are more fermentable by the yeast. This in turn creates a beer lower in body and higher in alcohol. A rest closer to the higher end of the range creates more higher-order sugars which are less fermentable by the yeast, so a fuller-bodied beer with less alcohol is the result.\n\nAfter the mashing, the resulting liquid is strained from the grains in a process known as lautering. Prior to lautering, the mash temperature may be raised to 165 °F to 170 °F (about 75 °C) (known as a mashout) to deactivate enzymes. Additional water may be sprinkled on the grains to extract additional sugars (a process known as sparging).\n\nAt this point the liquid is known as wort (rhymes with hurt). The wort is moved into a large tank known as a "copper" or kettle where it is boiled with hops and sometimes other ingredients such as herbs or sugars. The boiling process serves to terminate enzymatic processes, precipitate proteins, isomerize hop resins, concentrate and sterilize the wort. Hops add flavour, aroma and bitterness to the beer. At the end of the boil, the hopped wort settles to clarify it in a vessel called a "whirl-pool" and the clarified wort is then cooled.\n\nThe wort is then m
995669
It is a physical reaction, not a chemical one. Water molecules strongly attract each other, linking together to form a tight mesh around each bubble of carbon dioxide gas in the soda. In order to form a new bubble, or even to expand a bubble that has already formed, water molecules must push away from each other. It takes extra energy to break this "surface tension." In other words, water "resists" the expansion of bubbles in the soda.\n\nWhen you drop the Mentos into the soda, the gelatin and gum arabic from the dissolving candy break the surface tension. This disrupts the water mesh, so that it takes less work to expand and form new bubbles. Each Mentos candy has thousands of tiny pits all over the surface. These tiny pits are called nucleation sites - perfect places for carbon dioxide bubbles to form. As soon as the Mentos hit the soda, bubbles form all over the surface of the candy. Couple this with the fact that the Mentos candies are heavy and sink to the bottom of the bottle and you've got a double-whammy. When all this gas is released, it literally pushes all of the liquid up and out of the bottle in an incredible soda blast. You can see a similar effect when cooking potatoes or pasta are lowered into a pot of boiling water. The water will sometimes boil over because organic materials that leach out of the cooking potatoes or pasta disrupt the tight mesh of water molecules at the surface of the water, making it easier for bubbles and foam to form. \n\nWhen a scoop of ice cream is added to root beer, the "float" foams over for essentially the same reason. The surface tension of the root beer is lowered by gums and proteins from the melting ice cream, and the CO2 bubbles expand and release easily, creating a beautiful foam on top
1169149
Carbon dioxide is used by the plant to produce glucose in the dark reactions of photosynthesis.  Without carbon dioxide the plants would be rather usless in the food chain.\n\n\nAll answers are correct.  Producers are the source of food for the next trophic level up.  Energy transfer is about 10% from level to level, with the rest going off as heat.  It would be bad news if there were more organisms above the others in the pyramid.  this would help lead to total extinction of life as we know it.
441451
Well, there's a decomposition reaction.\n\nH2CO3 <--> H2O + CO2\n\nCarbonic acid (H2CO3) doesn't not exist much at all, because it decomposes into H2O and CO2. But some of the carbonic acid remains, pushing up the hydronium concentration, which by definition makes water more acidic. Therefore, getting rid of the CO2 in water makes water less acidic (raising the pH).
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Products produced by fermentation are actually waste products produced during the reduction of pyruvate to regenerate NAD+ in the absence of oxygen.\n\nWhen yeast ferments, it breaks down the sugar(C6H12O6) [including maltose] into exactly two molecules of ethanol (C2H6O) and two molecules of carbon dioxide (CO2).\n\nIf more detail is needed, see the second link on glycolysis, and if you need a LOT of detail, the third link on the Citric Acid cycle.\n\nNote that not all organisms can directly ferment maltose, some need to convert it into glucose first.
67715
I'll answer the questions 2, 3, and then 1.\n\nAnaerobic respiration is the process by which cells generate energy through stored oxygen. The name "anaerobic respiration" is used nearly interchangably with "fermentation," the process by which beer and wine and even bread are produced. People encounter fermentation in life when running or doing other exhaustive activity. Fermentation happens in order to provide cells with necessary energy through stored oxygen (usually from sugars such as glucose, C6H12O6). This anaerobic respiration happens when your body cannot take in as much oxygen as it is using. What happens as a result is that cells will begin to oxydize nutrients in order to produce the necessary energy. In people this actually causes the muscle cramps associated with "instant cooldown," the effect you feel if you take an endurance run and immediately sit down when finished. Your muscles often have an aching feeling if you do this, caused by lactic acid, which is a byproduct of fermentation. Cells are coded to get rid of lactic acid, and moving helps them accomplish this goal. That's why your gym teacher or fitness trainer told you to not sit down after running. Just walking around for a few minutes will keep the acid from building up. Anaerobic respiration gets its name from the absense of oxygen (anaerobic) and the transfer of oxygen (respiration). Beer, wine, and bread are produced when various organisms are used (grapes in wine, yeast in bread, and any number of organisms in beer) to produce byproducts. The grapes and beer ingredients (sometimes wheat or barley) produce CO2 and alcohol. Yeast in bread causes the bread to rise and creates those little air-pockets. Bread is then baked to sort of "kill off" the yeast that caused the bread to rise.\n\nCell division is the process by which cells multiply. Biologists use the terms "mitosis" and "meiosis" for cellular division, because they are more specific to different types of division. Mitosis is the type of cell-division that most cells undergo. Your cells are right now undergoing mitosis. There are four stages of cellular division, called Prophase, Metaphase, Anaphase, and Telophase. Its rather tedious to go through all of them one by one, so I'll give a basic description. Inside the cell there is a structure called the "nucleolus" which is like the nucleus of the nucleus of the cell. The nucleolus is like the Captain of a ship, giving the general orders to the nucleus, which delivers the messages to the cell bodies. The DNA is stored in the nucleolus. Before cell division begins, the DNA is dispersed throughout the nucleolus, and the entire structure is copied identically. When division begins, the DNA begins to coil up, and takes a visible form. Then the new copy moves to a certain area of the cell and the old copy remains. When all of the chromosomes have moved to the correct areas, the cell begins to split. The cellular membrane first dimples and then closes entirely, forming two cells. The cell in effect cloned itself, resulting in 2 new cells. All processes, other than sexual reproduction, utilize mitosis to reproduce cells. Sexual reproduction is somewhat different because of the 2-organism requisite. Depending on your sex, you may or may not have active meiosis right now (men have constant meiosis, women only experience it during puberty). In meiosis, cells first undergo mitosis, and then they split in half, containing only half of the DNA of a "normal" cell. These cells are called "haploid" cells because of their "half" nature. When sexual intercourse, or other sexual processes occur, the haploid cells from the male and the female meet to form the embryo, called the zygote when it is in this one-cell state. Sexual organisms rely on this feature to stop viruses and bacteria from destroying entire populations of a species. People, for example, owe th