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Chemistry-please help!

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When sucrose is fermented to produce ethanol why is it not possible to obtain a final solution containing more than 10-15% ethanol?

Does this have to do with azeotropes? However, I thought this was possible? I am confused, please help.

  • Chemistry-please help! -

    It is because the ethanol becomes toxic to the yeast and kills off the yeast so that alcohol production stops.

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