Reference no: EM132103937

There are numerous 'simple sugars' (monosaccharides) that can be substituted in place of glucose in this fermentation process. Assuming any monosaccharide can be catalytically broken down into ethanol and carbon dioxide in a similar manner as glucose (microorganisms), suggest an alternative monosaccharide to glucose if the goal is to reduce the amount of heat liberated during the alcoholic fermentation process, and where the starting amount of material (sugar) is always 100 grams. Show the calculations of heat (q) in support of your suggestion for a new monosaccharide to use in this new reduced heat liberation process.