Question

describe an activity to demonstrate the production of alcohol by yeast. Please

Answer 1

Ethanol is commercially produced using a process called fermentation. Many other alcohols can be made this way, but are more likely to be produced by synthetic routes - from natural gas, oil or coal. Fermentation is the process in which yeast breaks down sugar into alcohol and carbon dioxide.

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Answer 2

Fermentation is the anaerobic catabolism of a single chemical compound using a series of redox transformations with the goal of generating ATP by substrate-level phosphorylation. What? That might be the book definition of fermentation, but it is way too deep for this lesson, especially if you actually did crack a beer during the introduction.

Let's simplify this to be a bit more applicable here. In a solution without oxygen (anaerobic), yeast break down (catabolize) sugar (a single chemical compound) to produce energy (ATP) and waste products (alcohol, specifically ethanol and carbon dioxide). You can see how this definition fits with the jargon-heavy book definition of fermentation, but is a bit easier to swallow.

But fermentation is only one part of this equation. We need to take a closer look at yeast. I'm sure everyone has heard of yeast: microscopic fungi that help bread rise and cause irritating infections in women. In reality, there are around 1,500 characterized species of yeast, but the members of only one genus are responsible for the vast majority of alcohol fermentation. Saccharomyces is one of the most studied organisms in science and the major producer of commercial ethanol