Want to know the detail process of fermentation of Sugar Cane to Ethanol?
610904
Temperature about 28 Celsius,yeast 10 per cent of the sugar content,duration of fermentation about a week,and you must add some tartaric or citric acid to make acidic PH
188505
Hi there, try this link... it's a pretty good comprehensive listing directory of , plants refiners etc all around the Ethanol industry in the USA. \n\nhttp://www.distill.com/usa.html\n\nALSO as a return fovor can you send me a short email indicating why you want to invest?  I am also looking for good growth investments and would appreciate your feedback.  My email is like1m@yahoo.com\n\nThanks\nMike
796540
1. In fermentation, pyruvic acid molecules from the glycolysis cycle are turned into other chemical compounds, and a little bit of energy (only two ATP molecules per molecule of glucose – actually four are produced in glycolysis, but two are used up before it reaches this stage) is produced, IN THE ABSENCE OF OXYGEN!\n2. It takes place in the cytoplasm.\n3. all eukaryotes, to some degree\n4. wine, beer, cheese, medications...all are products of fermentation
684576
1) Fermentation - when making bread dough, yeast, sugar, salt, and water are combined. The yeast eat the sugar and ferment it creating alcohol and carbon dioxide. The carbon dioxide is responsible for bread raising.\n\n2) Acid/base chemistry - when making biscuits and other quick breads, the bubbles in the dough are formed by the reaction between baking soda (base) and an acid. The acid can be buttermilk, lemon juice, or vinegar.\n\n3) Caramelization - when sauteing meat, the goal is to develop a deep brown crust. This crust gives most meat its distinctive taste and is a hallmark of French cooking. Caramelization is the result of heat breaking down proteins into simple sugars giving the food a slightly sweet and complex taste.
947689
Ethanol fuel is made from sugar cane. Brazil is now using 40% of\nethanol fuel to run their vehicles because Brazil is the  no. 1  producer of sugar cane in the world . Based on their reports, ethanol run cars have 25% more mileage compared to gasoline feed cars? Sugar cane production is less costly in Brazil compared to other countries.
278508
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.
326383
No , coz the sugarcane is treated with lot of antiseptics and purified while producing sugar. However some amounts remain which r allowed by the Hygeinic requirement Standards
155745
fermentation:2 ATP\n respiration:36-38 ATP
470391
http://www.rpi.edu/dept/bcbp/molbiochem/MBWeb/mb1/part2/sugar.htm\n\nSimple web search
715006
The basic ingredients: \n\ncorn meal\nsugar\nwater\nyeast\nmalt\n\nThe basic process: \n\nMix all ingredients together in a large container. After mixing, move the mixture, called "mash," into a still and leave it to ferment. How quickly this process occurs depends on the warmth of the mash.\n\n\nHeat the mash to the point of vaporization at 173 degrees. The mash will produce a clear liquid, often the color of dark beer. You must watch this process with careful attention. \n\nTrap vapor using a tube or coil. The vapor will be transferred into a second, empty container. The resulting condensation is the moonshine. It is then ready to drink or sell. \n\nKeep mash in container. It is now called "slop." Add more sugar, water, malt, and corn meal and repeat the process. \n\nRepeat the process up to eight times before replacing the mash.
139601
This is an esterification, \nButanoic Acid (CH3CH2CH2CO2H)+ ethanol (HO-CH2CH3), in basic media, yields ethyl butyrate. \n\nCH3CH2CH2CO2H + HO-CH2CH3 --> CH3CH2CH2COO-CH2CH3
481495
1. Perform vacuum distillation.  Place the solution in a vacuum flask; apply vacuum (removing air from vessel); apply heat and "boil" the water off.  Collect the condensate and measure its volume.  Weigh the remaining sugar that is left behind in the vacuum flask.\n  -or -\n2. There may be a way to measure the refractive index of the sugar solution.\n-or-\n3. Heat a sample of the solution to determine the boiling point elevation; if you have a table that compares molarity vs. boiling point elevation, you may be able to determine the molarity of the solution by knowing at what temp. the solution boils.\n\n4. You may be able to extrapolate by weighing exactly one cubic centimeter (cc) (volume) of the solution at 25 degrees C.  There may be a table comparing weight of a 1 cc solution at that temp (as the density of 1 cc of water is different than a 1cc sugar solution.
236308
The step from pyruvate (CH3COO-) to Acetalaldehyde (CH2CHO) and CO2 is done by the enzyme pyruvate decarboxylase.  The step from Acetalaldehyde to ethanol (CH3CH2OH) is Alcohol dehydrogenase.  I do not have the chemical structures for the enzymes, because they would be way complicated, but I think what you are looking for is.\n\nC6H12O6 + 2ADP + 2 Pi = 2 CH3CH2OH + 2 CO2 + 2ATP + 2H20
303534
To explain that you have to know the motive of the fermenting organism.It produces ethanol only during oxygen deprivation.Ethanol is not a product, it is a by-product for the regeneration of a very important compound NAD from NADH. Without formation of ethanol, NAD would not have been regenerated in anaerobic condition. Without NAD glycolysis would not have proceeded. Without glycolysis, ATP ,that is energy,would not have been produced, and without energy the organism would have died. From the viewpoint of the fermenting organism, ethanol is an end product (waste product) at the same time a very necessary product.
643278
You mean Ethanol. In the upper mid-west of USA it is corn (cool climate). In tropical(hot) climates it is sugar. Both require much heat (energy) to reduce or change the product into ethanol.
314919
well to convert crops into ethanol first you'll need to get several enzymes that can mash down cellulose, starch and such all down to monosaccarides.  Then you can use yeast to ferment the glucose to ethanol.\n\nSo i suppose you could simply write:\n\nCrops + Enzymes (eg Cellulase) ---> CO2 + H20 + EtOH
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