Ethanol is the chemical compound produced by the alcoholic fermentation described under Saccharomyces cerevisiae. Its two carbon chemical atoms explain the product bookkeeping there. See NIST Chemistry WebBook: ethanol formula and identity; the Biology 2e section cited under Saccharomyces cerevisiae identifies ethanol as the alcohol product.
Ancestors (3)
Incoming links (49)
- Acetaldehyde
- Acetic acid bacteria
- Acetic acid fermentation
- Alcohol
- Cell-free fermentation as a biochemical experiment
- Conductometric determination of activation energy
- Conductometric saponification assay
- Ethanol
- Ethanol fermentation
- Ethoxide
- Ethyl acetate
- Ethyl hydrogen sulfate
- Ethyl triphenylmethyl ether
- Fermentation
- Flow cytometric DNA-content assay
- Heat-engine calorimetry
- HeLa culture viability experiment
- Nuclear DNA content
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- Proof spirit
- Rectified spirit
- Ruby calibration against sodium chloride
- Saccharomyces cerevisiae
- Saponification
- Saponification with limiting hydroxide
- Selective biochemical reaction pathways
- Solvent
- Yeast
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