tell me about ethanol fermentation and how it  takes place?
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The yeast Saccharomyces cerevisiae is used in production of most alcoholic beverages. When oxygen is present, yeast grow efficiently on a sugar substrate, making yeast cells and carbon dioxide (the citric acid cycle). This is  the chemoorganotrophic metabolism of respiration. When oxygen is absent, yeast switch to an anaerobic metabolism, fermentation, which is less efficient (only about 27% energy conversion to ATP), producing carbon dioxide, fewer yeast cells and the by-product ethanol.\nThere are a small number of yeast cells present on the skins of grapes in the vineyard. These stay in the must (the pulp and skins)when the grapes are crushed. During the first few days the yeast grow by respiration, consuming oxygen from the juice. When the oxygen is depleted the yeast switch to fermentation. Care must be taken to ensure that no air is allowed into the container or the cycle will be disrupted. Certain subspecies of yeast are more alcohol tolerant and will continue to reproduce until the ethanol reaches 10 to 15% by volume. The product must be distilled if higher alcohol concentration is desired. Overall, one molecule of glucose yields two of ethanol and two of carbon dioxide.\nGlycolysis, the fermentation of glucose, is also called the Embden-Meyerhof pathway. The first stage produces two molecules of glyceraldehyde 3-phosphate. The second stage conserves energy as ATP by oxidation-reduction, producing two molecules of pyruvate. The third stage is a second oxidation-reduction with the formation of fermentation products.\nDetailed discriptions and illustrations of the glycolysis pathway can be found in many science texts, including the source I used.
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1. In fermentation, pyruvic acid molecules from the glycolysis cycle are turned into other chemical compounds, and a little bit of energy (only two ATP molecules per molecule of glucose – actually four are produced in glycolysis, but two are used up before it reaches this stage) is produced, IN THE ABSENCE OF OXYGEN!\n2. It takes place in the cytoplasm.\n3. all eukaryotes, to some degree\n4. wine, beer, cheese, medications...all are products of fermentation
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A good example is brewing beer.\nAny process usually fermentation that uses living organisms to convert one substance (like sucrose) to another valuable chemical. For sucrose that would be alcohol and carbon dioxide.\nMany other antibiotic production requires fermentation (bio processing), in large vats with specific bacteria or fungi.\nHuman growth hormone is made in fermenters using genetically engineered bacteria.\nOther less sophisticated bio process is the production of linen fiber from the flax plant. The lignin is broken down by bacterial rotting in water like streams etc.The freed fiber is then collected and turned into yarn. Coffee seeds are rotted in order to get the freed beans. They are left to "ot" in the sun for about a weak. Chocolate beans also require bio processing.\nDoc. Dan.
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The engines are designed to run on gasoline which burns a little differently and much dirtier than ethanol. ETOH burns to only CO2 and H2O, very clean. Ethanol can be made easily from any organic material. Corn stalks, wood, petroleum, potatoes, sugar, whatever you have mostly. Crack the large molecles to 2 carbons with an OH attachesd and you have ethanol. Fermentations with yeast are usually the easiest way.
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In synthetic organic chemistry, water free ethanol can  be produced by adding elementary sodium wire under a nitrogen atmosphere. The sodium will react with water forming NaOH and with the ethanol forming sodium ethanolate, which in turn would react with any water that should make its way into the liquid.\n\nTo remove the salts, you can distill in a water free environment.\n\nSodium wire is highly inflammable. You won't be able to get it outside of laboratories, for a good reason.
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To explain that you have to know the motive of the fermenting organism.It produces ethanol only during oxygen deprivation.Ethanol is not a product, it is a by-product for the regeneration of a very important compound NAD from NADH. Without formation of ethanol, NAD would not have been regenerated in anaerobic condition. Without NAD glycolysis would not have proceeded. Without glycolysis, ATP ,that is energy,would not have been produced, and without energy the organism would have died. From the viewpoint of the fermenting organism, ethanol is an end product (waste product) at the same time a very necessary product.
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Fermentation is the breakdown of sugar by yeast (which are technically not bacteria) in the absence of oxygen, and produces alcohol.  Rotting better refers to a decompostion process than the controlled removal of sugar from grain and its conversion to alcohol.
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Temperature about 28 Celsius,yeast 10 per cent of the sugar content,duration of fermentation about a week,and you must add some tartaric or citric acid to make acidic PH
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False. It is actually the opposite - fermentation is "anaerobic" respiration, which means "without oxygen." In yeast, they convert glucose (sugar) to ethanol (alcohol) and carbon dioxide when there is no oxygen. It is how they break down glucose to get energy. In muscles, a similar process occurs when they are working so hard that they use oxygen up too quickly, but still need energy. In this case, glucose is broken down to lactic acid.
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Ethanol is the alcohol of beer, wines, and liquors. It can be prepared by the fermentation of sugar (e.g., from molasses), which requires an enzyme catalyst that is present in yeast; or it can be prepared by the fermentation of starch (e.g., from corn, rice, rye, or potatoes), which requires, in addition to the yeast enzyme, an enzyme present in an extract of malt. The concentration of ethanol obtained by fermentation is limited to about 10% (20 proof) since at higher concentrations ethanol inhibits the catalytic effect of the yeast enzyme. (The proof concentration of an alcoholic beverage is numerically double the percentage concentration.) For nonbeverage uses ethanol is more commonly prepared by passing ethylene gas at high pressure into concentrated sulfuric or phosphoric acid to form the corresponding ester; the acid-ester mixture is diluted with water and heated, forming ethanol by hydrolysis, and the alcohol is then removed from the mixture by distillation, usually with steam.\n\nWARNING - POISON - YOU CANNOT DRINK THESE.\n\nA) FDA formula #1\n      to 100 gal 95% EtOH add 5 gal MeOH\n\nB) Commercial Solvent Corp, Quaker Shelac thinner\n      To 100 gal FDA #1 add\n      . . . 1 gal Ethylacetate\n      . . . 1 gal "gasoline"\n      . . . 1 gal Methyl Isobutyl Ketone\n\nC) To make B from scratch\n      1 qt MeOH\n      1 qt Ethylacetate\n      1 qt Methyl Isobutyl ketone\n      1 qt Ligroin (???)\n      5 ga 95% Ethanol
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There are two kinds of respiration: aerobic (with oxygen) and anaerobic (without oxygen).  Aerobic respiration doesn't seem to vary much in creatures that undergo it with respect to the products it creates.  However, anaerobic respiration can have several different results, two of which are ethanol and lactic acid formation.  \n\nEthanol is created in alcoholic beverages by placing yeast in the presence of some sort of sugar, and placing it in an anerobic environment (like a bottle if you're making wine), and then it is allowed to sit for a while so that the yeast can convert the sugars to ethanol.  \n\nSimilarly, your muscle cells are normally undergoing aerobic respiration, but if you run a long distance, the muscles start using up all the oxygen avaliable to them, so they convert to anaerobic respiration, the by product of which is lactic acid.  Lactic acid causes the cramps in the muscles that you feel after a long, hard work out.
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Alcoholic (Ethanol) fermentation and lactate fermentation. It is so hard to explain verbally so i think you should look at the diagram on this website. http://www.ncbi.nlm.nih.gov/books/bv.fcgi?rid=mboc4.figgrp.295
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Yeah it was episode 2 when they were in Brazil.  It involved distilling to make the ethanol to fuel their cars.
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lactic acid fermentation is a form of anaeorobic respiriation that occurs in animals cells in the absence of oxygen while alcohol fermentation is the form of anaeorobic respiration of some microbial agent mostly yeasts in converting sugars into ethanol.
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Fermentation:\nC6H12O6 → 2C2H5OH + 2CO2 \n\nCellular Respiration:\nC6H12O6 + 6O2 → 6CO2 + 6H2O + Energy released (2830 kJ mol−1)\nmore specifically:\n-TCA Cycle\n--Isocitrate Dehydrogenase\n--alpha-ketogluterate Dehydrogenase
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Simple answer - it helps with the fermentation process. Without the CO2, no alcohol!
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with air yeast wil grow and thrive.\nwithout air it will produce ethanol and eventually die when the concentration of ethanol rises.