K value of water is 1x 10^-14
Because sucrase will react with product and lower his concentration, so measurement of product concentration will not be accurate.
Sucrase activity is greater when sucrose concentration went from 2.5 to 7.5 g/l, because difference (increase<span>) between two concentration (numbers) is greater.</span>
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.
it is defined as the ratio of moles of one substance to the moles of another substance in a balanced equation. To determine the mole ratio between two substances, all you need to do is look at the balanced equation for the coefficients in front of the substances you are interested in.
