5 conditions for fermentation.

1)sugars dissolved in water, & mixed with yeast 2)air lock - allow CO2 out, stop air getting in. If air is present, oxygen oxidises ethanol = ethanoic acid (vinegary) 3)warm temp, 25-35°C 4) Yeast dies when ethanol concentration reaches 15%. 5) Apparatus to investigate fermentation in the lab: Yeast in sugar solution with vegetable oil on top in 1 tube(with cork on top), lime water in another, pipe links tubes together key points: - Anaerobic Process: glucose → ethanol + carbon dioxide - Yeast: A single celled fungus - provides enzymes needed for fermentation. Yeast cells too cold: slow fermentation, too hot: denatured enzymes -Fermentation is v/ slow (takes days/weeks)