Question

The following questions should be answered and submitted in your Pre-Lab Assignment via LabArchives How do the sugars found in fruit juices differ from those found in corn or potatoes or grass? What extra chemical process, accomplished either via enzymes of chemical methods, must occur before the sugars in corn, potatoes, or grass can be fermented by yeast?

Answer 1

* Major sugar content in fruit juice is fructose and glucose. These sugar are monosaccharides. Monosaccharides cannot be hydrolysed into simpler sugar.

In corn and potatoes major content found is polysaccharide, starch. Starch is polymer of alpha-D-glucose.

** Yeast convert simple sugar such as glucose and fructose in alcohol and Carbon dioxide. Thus yeast can fermanted monosaccharides. In corn and potatoes polysaccharide present which cannot be fermanted by yeast. Thus first of all we should convert these polysaccharide into monosaccharide by using diastase enzyme found in malt.