Commercial ethanol is obtained through fermentation, typically from sugars found in molasses, sugarcane, or fruits such as grapes. The sugars undergo conversion to glucose and fructose, followed by fermentation in the presence of yeast-derived enzyme zymase.
What is the source of commercial ethanol, and what is the process involved in obtaining ethanol from sugars like glucose and fructose?
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The primary source of commercial ethanol is the fermentation of sugars. Ethanol is obtained from sugars like glucose and fructose through a process called fermentation. In this process, sugars are converted into ethanol and carbon dioxide by the action of yeast enzymes. Yeast ferments sugars in the absence of oxygen, producing ethanol and carbon dioxide as byproducts. The fermentation process is widely used in the production of alcoholic beverages and bioethanol for fuel. Additionally, industrial processes involve the fermentation of sugars derived from various sources, such as corn or sugarcane, to produce ethanol on a large scale.