SCI 1000C Lecture Notes - Lecture 23: Alcoholic Drink, Anaerobic Respiration, Starch
28 Nov 2017
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Document Summary
The use of alcohol by different cultures has occurred for thousands of years, almost since the beginning of human civilizations. Today in the u. s. , consuming alcohol is a major social event and a major social problem. Conversion of carbohydrates to alcohol is the foundation of the creation of alcoholic beverages. Fermentation: production of alcohol from sugars in anaerobic respiration. To obtain a minimal amount of energy in the absence of oxygen. At the heart of fermentation process is a fungus. Needs glucose or sucrose; cannot use starch. Yeast can convert glucose or sucrose into alcohol. Efficiency: yeast can convert most of the sugars to alcohol and carbon dioxide. Tolerant of high alcohol concentrations (up to 15%) Yeasts have been modified substantially by genetic engineering: saccharomyces carlesbergensis. Use of fermentation: break making: flour + sugar + water + time (carbon dioxide to make dough rise, alcoholic beverages, fuel. Alcohol is a depressant: caffeine is a stimulant.
