Question

Statement-1: Alcoholic fermentation involves conversion of sugar into ethanol by the action of yeast.
Statement-2: Fermentation involves the liberation of $\,C{O_2}\,$​ gas.
A. Statement 1 is True, statement 2 is True; statement 2 is a correct explanation for statement 1
B. Statement 1 is True, statement 2 is True; statement 2 is NOT a correct explanation for statement 1
C. Statement 1 is True, statement 2 is false
D. Statement 1 is false, statement 2 is true

Answer 1

Hint: Fermentation is one of the important procedures in the alcohol industry for the manufacturing of wine and beer. This involves the usage of the microorganism’s anaerobic respiration pathway to yield the product.

Complete step by step answer:
Let’s first learn about fermentation;
There is a pathway called ‘glycolysis’ in organisms which involves the break- down of glucose to produce pyruvate. Two molecules of pyruvic acid are made by glycolysis of a glucose molecule. This pyruvate has many fates among which one is this alcohol fermentation. This pyruvate is converted to ethanol $\,(\,$ which is the alcohol $\,)\,$ and the by-product carbon dioxide. The two pyruvic acid molecules produced in glycolysis are converted to two ethanol molecules. This is the process of fermentation.
The main microorganism used in this procedure is the baker’s yeast $\,(\,$ Saccharomyces cerevisiae$\,)\,$ . There are single-celled fungi that can conduct anaerobic fermentation with alcohol. They are used on an industrial scale for alcohol processing.
The yeast normally conducts the aerobic fermentation method in the alcoholic fermentation process, although it may also ferment the raw materials under anaerobic conditions. Alcoholic fermentation happens in the cytosol of yeast in the absence of oxygen.
So, for the above question option B is the correct answer as both the statements are correct, but the second statement is not the explanation for the first one.

So, the correct answer is Option B .

Note:
Fermentation control is usually considered to be a requirement for evaluating the final product's consistency. Starch is the form of sugar present in potato, barley, maize, etc. They are also used in alcohol fermentation. Cane sugar is also used in fermentation.