The Fermentation Quiz: How Well You Know?

Ethanol is commonly known as alcohol. It is a colorless, volatile liquid that is used as a solvent, fuel, and in the production of alcoholic beverages. Ethanol is the main type of alcohol found in alcoholic drinks and is also used in various industries for its properties as a disinfectant and antiseptic. The term "alcohol" is widely used to refer to ethanol due to its prevalence and importance in various applications.

When a word is the name of a sugar, it typically ends in "ose". This is because many sugars have names that end in "ose", such as glucose, fructose, and sucrose. Therefore, "ose" is the correct answer.

Anaerobic respiration is a type of respiration that occurs in the absence of oxygen. It is a metabolic process that allows cells to produce energy without the need for oxygen. During anaerobic respiration, glucose is broken down into simpler molecules, such as lactic acid or ethanol, and a small amount of energy is released. This process is commonly observed in microorganisms, such as bacteria and yeast, as well as in certain tissues of multicellular organisms, such as muscle cells during intense exercise.

Fermentation is a metabolic process in which sugars are broken down by microorganisms, such as yeast, into simpler substances, such as ethanol and carbon dioxide. This process is commonly used in the production of alcoholic beverages and bread-making. The correct answer accurately describes the process of fermentation by stating that it involves the breakdown of sugar into ethanol and carbon dioxide.

Penicillin is produced using fermentation. Fermentation is a process that involves the use of microorganisms, such as fungi or bacteria, to produce substances. In the case of penicillin, the fungus Penicillium is used to produce the antibiotic. The fungus is grown in large fermentation tanks, where it produces and releases penicillin into the surrounding medium. The penicillin is then extracted and purified for use as a medicine to treat bacterial infections.

Hops are added to beer to act as a preservative. Hops contain natural antimicrobial properties that help to inhibit the growth of bacteria and other microorganisms that can spoil the beer. This allows the beer to have a longer shelf life and remain fresh for a longer period of time. Additionally, hops also contribute to the flavor and aroma of the beer, but their primary function is to act as a preservative.

Yeast is used in the process of making beer as it plays a crucial role in fermentation. Yeast converts the sugars present in the wort (a mixture of barley, water, and hops) into alcohol and carbon dioxide. It metabolizes the sugars and produces enzymes, such as amylase and invertase, which break down complex sugars into simpler forms that can be fermented. These enzymes are essential for the yeast to obtain energy and produce alcohol during the brewing process. Therefore, yeast is a key ingredient in beer production.

The limewater test is used to detect the presence of carbon dioxide. When carbon dioxide is passed through limewater, it reacts with calcium hydroxide in the limewater to form a white precipitate of calcium carbonate. This reaction confirms the presence of carbon dioxide.

Diazine green is a chemical that changes color in response to the absence of oxygen. In the presence of oxygen, it remains its original color, but when oxygen is absent, it turns pink. This color change property of diazine green can be utilized to detect the presence or absence of oxygen in various applications, such as in oxygen sensors or in experiments where the oxygen level needs to be monitored.

Biological catalyst is another term for an enzyme because enzymes are proteins that speed up chemical reactions in living organisms. They act as catalysts by lowering the activation energy required for a reaction to occur, just like catalysts in chemical reactions. The term "chemical scissors" also refers to enzymes because they can break down larger molecules into smaller ones, similar to how scissors cut objects. However, the other options (fruit covering, fermentation process, fungus) are not synonymous with enzymes.