Table of contents

1. A Review of General Chemistry5h 5m
2. Molecular Representations1h 14m
3. Acids and Bases2h 46m
4. Alkanes and Cycloalkanes4h 17m
5. Chirality3h 39m
6. Thermodynamics and Kinetics1h 22m
7. Substitution Reactions1h 48m
8. Elimination Reactions2h 30m
9. Alkenes and Alkynes2h 9m
10. Addition Reactions3h 19m
11. Radical Reactions1h 58m
12. Alcohols, Ethers, Epoxides and Thiols2h 42m
13. Alcohols and Carbonyl Compounds2h 17m
14. Synthetic Techniques1h 26m
15. Analytical Techniques:IR, NMR, Mass Spect7h 3m
16. Conjugated Systems6h 13m
17. Ultraviolet Spectroscopy51m
18. Aromaticity2h 34m
19. Reactions of Aromatics: EAS and Beyond5h 1m
20. Phenols55m
21. Aldehydes and Ketones: Nucleophilic Addition4h 56m
22. Carboxylic Acid Derivatives: NAS2h 51m
23. The Chemistry of Thioesters, Phophate Ester and Phosphate Anhydrides1h 10m
24. Enolate Chemistry: Reactions at the Alpha-Carbon1h 53m
25. Condensation Chemistry2h 9m
26. Amines1h 43m
27. Heterocycles2h 0m
28. Carbohydrates5h 53m
29. Amino Acids4h 20m
30. Peptides and Proteins2h 42m
31. Catalysis in Organic Reactions1h 30m
32. Lipids 2h 50m
33. The Organic Chemistry of Metabolic Pathways2h 52m
34. Nucleic Acids1h 32m
35. Transition Metals6h 14m
36. Synthetic Polymers1h 49m

3. Acids and Bases

Organic Chemistry Reactions

Organic Chemistry

3. Acids and Bases

Organic Chemistry Reactions

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Multiple Choice

Which of the following foods can be fermented to produce alcohol?

Rice

Grapes

Carrots

Potatoes

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Verified step by step guidance

Understand the process of fermentation: Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol. In the context of alcohol production, yeast is used to convert sugars into ethanol and carbon dioxide.

Identify the sugar content in each food: Grapes are high in sugars, primarily glucose and fructose, which are readily fermentable by yeast. Rice, carrots, and potatoes contain carbohydrates, but they are primarily in the form of starch, which needs to be broken down into sugars before fermentation.

Consider the natural suitability for fermentation: Grapes naturally contain the sugars needed for fermentation and are commonly used in winemaking. Rice, carrots, and potatoes require additional processing to convert starches into fermentable sugars.

Evaluate the traditional use in alcohol production: Grapes have been traditionally used to produce wine due to their high sugar content and natural fermentation process. Rice can be used to produce sake, but it requires a specific fermentation process involving the conversion of starch to sugar.

Conclude based on sugar content and traditional use: Grapes are the most straightforward option for fermentation to produce alcohol due to their high sugar content and historical use in winemaking.