You are the brewmaster at a local craft brewery. In an effort tocut costs, you have been tasked to develop a procedure to recoverthe carbon dioxide generated during the fermentation process. Thisrecovered carbon dioxide will be used to later carbonate the beerbefore it is bottled. During fermentation, sucrose (C12H22O11)dissolved in water is broken down into ethanol (CH3CH2OH) andcarbon dioxide by yeast. The carbon dioxide is then released intothe space above the reaction where it is then captured using yournovel device. To test your recovery method, you sprinkle 22 g ofdry yeast into a rigid glass container that contains 10 gallons ofwater (1 gallon=3.78 liters). Then you add 4.5 kg of sucrose tosimulate the wort (the sugary liquid that will be fermented intobeer). The volume of the rigid glass container is 10.5 gallons andthe fermentation temperature is controlled using a water bath setto 25°C.
a) Write a balanced equation for the fermentation process,including phases of each compound.
b) Calculate the volume of carbon dioxide that is released bythe fermentation of 4.5 kg of sucrose. You can assume that thecarbon dioxide is collected and kept at a constant pressure of 1atm in a storage tank.
c) To properly carbonate your 10 gallon batch of beer, you needapproximately 100 L of carbon dioxide at 1 atm. How many batches ofbeer can you carbonate with the amount of carbon dioxide generatedby your experiment?
d) How much ethanol is produced during the fermentation of 4.5kg sucrose. Express your answer in gallons.
e) Calculate the amount of heat generated by the fermentation of4.5 kg sucrose. Express your answer in kJ.
