Write the balanced chemical equation for the fermentation of sucrose (C₁₂H₂₂O₁₁) by yeasts in which the aqueous sugar reacts with water to form aqueous ethanol (C₂H₅OH) and carbon dioxide gas.

Verified step by step guidance

1. Identify the reactants and products in the fermentation process: sucrose (C_{12}H_{22}O_{11}), water (H_2O), ethanol (C_2H_5OH), and carbon dioxide (CO_2).
2. Write the unbalanced chemical equation: C_{12}H_{22}O_{11} + H_2O \rightarrow C_2H_5OH + CO_2.
3. Balance the carbon atoms: Ensure the number of carbon atoms on the reactant side equals the number on the product side.
4. Balance the hydrogen atoms: Ensure the number of hydrogen atoms on the reactant side equals the number on the product side.
5. Balance the oxygen atoms: Ensure the number of oxygen atoms on the reactant side equals the number on the product side.

Key Concepts

Fermentation

Fermentation is a metabolic process that converts sugars into acids, gases, or alcohol in the absence of oxygen. In the case of yeast, it primarily involves the conversion of glucose and other sugars into ethanol and carbon dioxide. This process is crucial in various applications, including brewing and baking, and is facilitated by enzymes produced by yeast.

Balancing Chemical Equations

Balancing chemical equations is the process of ensuring that the number of atoms for each element is the same on both sides of the equation. This is based on the law of conservation of mass, which states that matter cannot be created or destroyed in a chemical reaction. A balanced equation accurately represents the reactants and products involved in the reaction.

Stoichiometry

Stoichiometry is the area of chemistry that deals with the quantitative relationships between the substances involved in a chemical reaction. It allows chemists to calculate the amounts of reactants needed and products formed based on balanced equations. Understanding stoichiometry is essential for predicting yields and understanding the efficiency of reactions.