Fermentation :
Glucose -> Ethanol + Carbon dioxide
Catalyst - Enzymes from yeast.
35 centigrade - if too low the rate would be too slow, if too high the enzymes will be denatured.
When concentration of ethanol reaches about 14%, fermentation ceases becuase all the glucose has been used up / yeast dies at this concentration - ethanol is poisonous to yeast.
Carried out in absence of air as fermentation is an anaerobic respiration of yeast cells.
Acid hydrolysis of complex hydrocarbons :
Heated with dilute hydrochloric acid.
The acid is the catalyst.
Starch + water -> Glucose
Hydrolysis of proteins :
Protein + water -> Amino acids
Boiled with hydrochloric acid.
