Yeast is used in the formation of Alcohol.

Formation of Alcohol by Yeast
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Yeast is a unicellular fungus that can metabolize sugar to produce energy through fermentation. During fermentation, yeast converts sugar into alcohol and carbon dioxide. The chemical reaction is as follows:

C6H12O6 → 2C2H5OH + 2CO2

In this reaction, glucose is converted into two molecules of ethanol and two molecules of carbon dioxide. This process is known as alcoholic fermentation and is used for the commercial production of alcoholic beverages like beer, wine, and whiskey.

Advantages of using Yeast
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Yeast has several advantages over other microorganisms for the production of alcohol. Some of these advantages are:

1. High Yield: Yeast can convert up to 95% of the sugar into alcohol, resulting in a high yield of ethanol.

2. Fast Fermentation: Yeast can ferment sugar quickly, resulting in a shorter fermentation time.

3. Tolerance to Alcohol: Yeast can tolerate high levels of alcohol, allowing for the production of high alcohol-content beverages.

4. Low Cost: Yeast is inexpensive and readily available, making it an economical option for alcohol production.

Conclusion
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In conclusion, yeast is used in the formation of alcohol through the process of alcoholic fermentation. Yeast is a versatile microorganism that can produce a high yield of ethanol in a short time and is an economical option for alcohol production.