Sulfur would be the answer
First, you would add the products: 0.4 + 6.01 = 6.41 g
Then, to get the mass of Iron required, you would do 6.41 - 5.0 = 1.41
This is because in the conservation of mass principle it states,
mass of reactants = mass of products.
Answer:
If the sugar concentration level of the must becomes too high at any given point--either at the beginning or during the fermentation--it starts to have an inhibiting effect on the yeast's ability to produce alcohol. In other words, the higher sugar concentration starts to act as a preservative effecting the fermentation in a negative way.
Explanation:
Fermentation is the process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas -- giving the beer both its alcohol content and its carbonation.
