Conversion of sugar into alcohol duringfermentation is due to the direct action ofa)Temperatureb)Microorganismsc)Zymased)Concentration of sugar solutionCorrect answer is option 'C'. Can you explain this answer?

Question

Answer

Zymase is the enzyme which changes the simple sugars, dextrose and fructose into carbon dioxide gas and alcohol at 370C, and several esters which result in producing the unique aroma flavor and taste of bread.
Sugar or starch is used as the carbohydrate source. Zymase is the enzyme found in yeast and some bacteria.

* that why option '''c''' is correct

Answer

The overall process of fermentation is to convert glucose sugar (C₆H₁₂O₆) to alcohol (CH₃CH₂OH) and carbon dioxide gas (CO₂). The reactions within the yeast to make this happen are very complex but the overall process is as follows:

C₆H₁₂O₆ ⇒ 2(CH₃CH₂OH) + 2(CO₂)

Sugar ⇒ Alcohol + Carbon dioxide gas.

The most important type of fermentation is alcoholic fermentation, in which the action of zymase secreted by yeast converts simple sugars, such as glucose and fructose, into ethyl alcohol and carbon dioxide.

Answer

C zymase

Answer

Answer

Conversion of sugar to alcohol directly was found in yeast fermentation in which glucose was converted to ethyl alcohol and CO2. The conversion happens in presence of an enzyme called zymase which is found naturally in yeast. So, the answer is 'Zymase

Answer

Conversion of sugar into alcohol during fermentation is due to the direct action of:

Fermentation is a metabolic process in which sugar molecules are converted into alcohol, carbon dioxide, and energy by microorganisms. The direct action responsible for this conversion is carried out by an enzyme called zymase. Zymase is present in the yeast cells and is responsible for catalyzing the fermentation reaction.

Explanation:

Fermentation is a common process used in various industries such as brewing, winemaking, and bread-making. It is also an essential step in the production of biofuels such as ethanol. During fermentation, microorganisms, particularly yeast, break down sugar molecules into alcohol and carbon dioxide in the absence of oxygen.

Key Points:

- Fermentation: Metabolic process in which sugar molecules are converted into alcohol, carbon dioxide, and energy by microorganisms.
- Direct action: The conversion of sugar into alcohol during fermentation is directly carried out by the enzyme zymase.
- Zymase: Enzyme present in yeast cells responsible for catalyzing the fermentation reaction.
- Microorganisms: Yeast is the most commonly used microorganism in fermentation processes due to its ability to produce zymase.
- Sugar concentration: The concentration of sugar solution also affects the rate and efficiency of fermentation. Higher sugar concentrations can inhibit the activity of yeast and slow down fermentation.
- Temperature: Temperature plays a crucial role in fermentation as it affects the growth and activity of microorganisms. Optimum temperature ranges are required to ensure efficient fermentation.

In conclusion, the direct action responsible for the conversion of sugar into alcohol during fermentation is carried out by the enzyme zymase. This enzyme is present in yeast cells and catalyzes the fermentation reaction. Other factors such as temperature and sugar concentration also influence the efficiency of fermentation.

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