Assuming that the value of aqueous glucose at standard heat of formation is the same as solid glucose what would the enthalpy change associated with fermentation reaction be
The enthalpy change associated with a fermentation reaction cannot be determined solely based on the assumption that the standard heat of formation of aqueous glucose is the same as solid glucose.
The enthalpy change of a reaction, denoted as ΔH, is influenced by several factors including the heat of formation of the reactants and products, the stoichiometry of the reaction, and any differences in the bonding energies between reactant and product molecules.
In the case of fermentation, the reaction involves the conversion of glucose (C6H12O6) into ethanol (C2H5OH) and carbon dioxide (CO2) by the action of yeast or other microorganisms. The balanced equation for this process is:
C6H12O6 → 2C2H5OH + 2CO2
To determine the enthalpy change for this reaction, it is necessary to know the heats of formation for glucose, ethanol, and carbon dioxide, as well as the stoichiometry of the reaction.
Standard heat of formation values (ΔHf°) can be found in reference tables or databases and are typically given for the standard state (1 mole of substance at 1 atm pressure and a specified temperature, commonly 25°C). These values represent the enthalpy change when 1 mole of compound is formed from its elements under standard conditions.
Using these values and the stoichiometry of the reaction, it is possible to calculate the enthalpy change (ΔH) associated with the fermentation reaction.