The compound that makes palm wine taste sour after exposure to the air for few days is
ethanol
ethanoic acid
methanol
methanoic acid
Explanation
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Discussions (11)
The answer is ethanoic acid Explanation
The ethanol (alcohol content) of the wine, is oxidized, by the oxygen in the air into ethanoic acid.
contination to my explanation ethanol i s corret if we don't have ethanoic in the option so we pick ethanol but in case like dis my school should make correction the answer is ACETIC ACID and it also same as ETHANOIC ACID so the correct answer is Ethanoic Acid cos it in the option
The correct answer is B
The correct answer is B: ethanoic acid.
Explanation:
Palm wine contains yeast that ferments sugars into ethanol. When exposed to air, bacteria (Acetobacter) convert ethanol into ethanoic acid (acetic acid), causing the sour taste.
Process:
1. Fermentation: sugars → ethanol (by yeast)
2. Oxidation: ethanol → ethanoic acid (by Acetobacter)
Result:
The accumulation of ethanoic acid gives the wine its sour taste.
the answer is acetic acid but since it is not in the option we go for ethanol cause it what make palm wine acohol i.e it is the acohol content in palm wine. Acohol it self has sour taste some how so ETHANOL is also correct
It is ethanol. This is through fermentation that has taken place. Ethanoic acid is in no way produced.
Hello
I feel the answer is ethanol this is because when palmwine is left out for some time it undergoes a process called fermentation. During this process the glucose in the palmwine is being worked upon by an enzyme called zymase .during this process carbon(iv)oxide is being released and the zymase works on the glucose producing Ethanol and carbon dioxide
