AFFIXES- PASSIVE VOICE

Alcohol Fermentation (Ethanol): Process, Steps, Uses

September 17, 2023 by Sanju Tamang
Edited By: Sagar Aryal

A- FIND ENGLISH EQUIVALENTS IN THE TEXT

Humans have used fermentation since ancient times to produce alcoholic

beverages, non-alcoholic fermented foods, and many other useful products.
Fermentation is a metabolic process in which organisms convert carbohydrates, like
starch or sugars, into either alcohol or acids. This process is an essential alternative
way to generate energy in the form of ATP for many microorganisms in the
absence of oxygen, hence it is an anaerobic pathway.
Louis Pasteur, a French chemist and microbiologist, was the first scientist to study
fermentation. In 1857, he showed that yeasts perform ethanol fermentation without
oxygen. When yeast cells were absent, fermentation didn’t happen. In 1887, Eduard
Buchner discovered that yeast extract can drive fermentation without free cells,
laying the groundwork for understanding the enzymatic reactions in converting
sugar to ethanol and CO2.

1- Bebidas: ________________________ 2- útiles: _______________________

3- almidón: ________________________ 4- por lo tanto: ________________
5- via: _____________________________ 6- químico: ____________________
7- levadura: ______________________ 8- sin: __________________________
9- sentando las bases: __________________________________________________

B- UNDERLINE THE PREFIXES AND SUFFIXES IN THE WORDS IN BOLD.

C- CLASSIFY THE WORDS

PREFIXES SUFFIXES
 D- COMPLETE WITH THE VERBS IN THE PASSIVE VOICE BELOW

can be represented / are converted / is carried out / is used /

What is Alcohol Fermentation?

Alcohol fermentation, also known as ethanol fermentation, is a process in which
sugars like glucose 1- ____________________________ into alcohol and carbon dioxide.
 In addition to ethanol, other products of alcoholic fermentation include higher
alcohols, esters, glycerol, succinic acid, diacetyl, acetoin, and 2,3-butanediol.
 This process 2- ___________________________ for manufacturing alcoholic beverages. It
is also used in breadmaking. Most of the ethanol evaporates during baking and
contributes to the flavor and aroma of bread. CO 2 released during the fermentation
makes breads fluffy.
 Many microorganisms, including yeasts and bacteria such as Zymomonas mobilis,
can produce ethanol as the major fermentation product from carbohydrates.
 Alcoholicfermentation 3- ______________________________ by yeast. Although other
microorganisms can also make alcoholic beverages, yeasts are the primary
fermenters in the production of alcoholic drinks.

 Saccharomyces cerevisiae is the most common kind of yeast used in fermentation.

It converts the sugars from different sources, e.g., grapes for wine and barley for
beer, into alcohol and carbon dioxide. Specific beverage requires specific yeast
strains and methods to obtain the desired characteristics.

The process of alcohol fermentation starts with glucose and ends with the
formation of ethanol and carbon dioxide. The production of ethanol from glucose
4- ______________________________ by the following chemical equation:
C6H12O6 (glucose) → 2 C2H5OH (ethanol) + 2 CO2 (carbon dioxide)
E- ORDER THE LINES OF THE PROCESS

Alcohol fermentation occurs in two major stages:

______ and two molecules of ATP. The pyruvate molecules are further processed
in the absence of oxygen to form ethanol.

______ to break down sugars and release energy in the form of ATP.
The glycolytic process can be summarized by the following equation:

______ This pathway is the initial stage of carbohydrate breakdown in most

organisms.

______ Glycolysis consists of a series of 11 chemical reactions and its primary

function is

______ During the second stage of alcohol fermentation, pyruvate molecules are
converted into 2 molecules of ethanol and carbon dioxide. This conversion of
pyruvate to ethanol takes place in two further steps:

______ C6H12O6 + 2 ADP + 2 Pi (inorganic phosphate) + 2 NAD+ → 2

CH3COCOO− (Pyruvate) + 2 ATP + 2 NADH + 2 H2O + 2 H+
The overall products of these reactions are two pyruvate molecules, two NADH,

______ Glycolysis is the first stage of alcohol fermentation which involves the
breakdown of glucose into 2 pyruvate molecules.

______ catalyzed by pyruvate decarboxylase enzyme.

CH3COCOO− + H+ → CH3CHO (acetaldehyde) + CO2

______ In the first step, the carboxyl group of pyruvates is removed and released
in the form of CO2. The product of this reaction is acetaldehyde. This reaction is

______ is regenerated during this process. This reaction is catalyzed by alcohol

dehydrogenase. CH3CHO + NADH + H+ → C2H5OH (ethanol) + NAD+

______ In the second step, the acetaldehyde molecule is reduced. One molecule
of NADH passes its electrons to acetaldehyde, forming ethanol. The NAD
molecule
 F- DESCRIBE THE PROCESS USING THE PASSIVE VOICE

The first step is milling. Corn ______________________ (grind) to meal [harina]. The
water __________________________ (add) and the meal _________________________ (cook).
This step _____________________ (call) liquefaction. In the saccharification stage, starch
_________________________________ (break) down into sugar and then sugar
__________________ (break) down into ethanol in the fermentation stage.

G- WRITE SENTENCES DESCRIBING THE FINAL STEPS

Finally, ________________________________________________________________________________

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