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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The ethanol (alcohol content) of the wine, is oxidised, by the oxygen in the air into ethanoic acid. Vinegar is dilute acetic acid which is where it gets its smell.
The reaction happens in to stages,
The ethanol is partially oxidised to ethanal
The ethanal is further oxidised to ethanoic acid which gives it the sour taste.
The correct is B
Please effect the changes. Many people depend on your answers.
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Acids are known for their sour taste, while bases nd hydroxides for their Bitter tastes. It is ethanoic acid that gives palm wine its sour tast
it b ETHANOIC ACID Ethanol undergoes oxidation when exposed to air to field ethanoic acid this is oxidation of ethanol which is responsible for it sour taste
Palm sap contains natural yeasts, which perform the fermentation of glucose to alcohol, as well as acetobacter, which subsequently converts the alcohol to acetic acid (vinegar)
Acetic acid of vinegar is simply ethanoic acid and this influences the taste of the wine
The correct answer is:
B. Ethanoic acid
Explanation
Palm wine is a fermented beverage that contains ethanol. When exposed to air, the ethanol is oxidized by bacteria, such as Acetobacter, to form ethanoic acid (also known as acetic acid). This reaction is:
C2H5OH (ethanol) + O2 → CH3COOH (ethanoic acid)
Ethanoic acid gives palm wine its sour taste after fermentation and exposure to air.
the correct answer is B because acid tastes sour while a palmwine that is being exposed to air also tastes sour
The compound that makes palm wine taste sour after exposure to the air for few days is
