a) The chemical reaction is anaerobic respiration (fermentation) of glucose by yeast.

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1. a) The chemical reaction is anaerobic respiration (fermentation) of glucose by yeast. C₆H₁₂O₆ 2C₂H₅OH + 2CO₂ b) One economic importance is the production of alcoholic beverages (e.g., beer, wine) or baking (e.g., bread making, where CO₂ causes dough to rise). c) To verify the identity of the gas produced, bubble the gas through limewater (calcium hydroxide solution). If the gas is carbon dioxide, the limewater will turn cloudy or milky. 2. a) It is difficult to calculate the respiratory quotient (RQ) in plants because plants also perform photosynthesis, which consumes carbon dioxide and produces oxygen. This interferes with the accurate measurement of the net carbon dioxide produced and oxygen consumed solely by respiration. b) i) Balance the equation: Step 1: Balance carbon atoms. There are 16 carbon atoms on the left, so place a coefficient of 16 in front of CO₂. C₁₆H₃₂O₂ + O₂ H₂O + 16CO₂ + Energy Step 2: Balance hydrogen atoms. There are 32 hydrogen atoms on the left, so place a coefficient of 16 in front of H₂O (16 × 2 = 32). C₁₆H₃₂O₂ + O₂ 16H₂O + 16CO₂ + Energy Step 3: Balance oxygen atoms. Count oxygen atoms on the right side: 16 O from H₂O + (16 × 2) O from CO₂ = 16 + 32 = 48 O atoms. Count oxygen atoms on the left side: 2 O from C₁₆H₃₂O₂. We need 48 − 2 = 46 O atoms from O₂. Since O₂ has 2 oxygen atoms, we need 46/2 = 23 O₂ molecules. The balanced equation is: C₁₆H₃₂O₂ + 23O₂ 16H₂O + 16CO₂ + Energy

A) The chemical reaction is anaerobic respiration (fermentation) of glucose by yeast.

Step-by-step solution

Balance carbon atoms.

Balance hydrogen atoms.

Balance oxygen atoms.

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