Question

A local brewery heard about your ability to calculate ∆G, and were wondering if it were for favorable
to ferment glucose at the safer 104◦F or the more dangerous 140◦F. After chastising them for using
non-standard units, what would you tell them? As a reminder, the fermentation of glucose is :
α-D { glucose(aq) --! 2 C2H5OH(l) + 2 CO2(g)

Answer 1