When freshly tapped palm wine was kept overnight it was found to be more alcoholic. This effect must have been due to
Take Free Practice Test On 2026 JAMB UTME, Post UTME, WAEC SSCE, GCE, NECO SSCE
Correct Answer: Option E
Explanation:
Explanation:
When freshly tapped palm wine is kept overnight, it becomes more alcoholic due to the action of microorganisms (mostly yeasts) that are naturally present in the sap.
These yeasts break down the natural sugars in the palm sap through a process called anaerobic respiration, also known as fermentation.
What happens during fermentation?
- Yeasts (like *Saccharomyces* species) use the sugar in the palm sap.
- In the absence of oxygen, they carry out anaerobic respiration.
- This process converts sugar into ethanol (alcohol) and carbon dioxide:
\[
\text{Glucose (sugar)} \rightarrow \text{Ethanol (alcohol)} + \text{Carbon dioxide}
\]
Why the other options are incorrect:
#A. The addition of saccharin
- Saccharin is an artificial sweetener, not involved in alcohol production.
#B. The addition of sugar
- While adding sugar could speed up fermentation, it is not the main reason for increased alcohol content overnight — the process itself is key.
#C. The addition of whisky or local gin
- This would increase alcohol content artificially, but in the question, no such addition was made — the increase happened naturally.
#D. Some complex hydrolytic reaction
- Hydrolysis might release sugars, but alcohol production depends on fermentation, not just chemical breakdown.
Summary:
The increase in alcohol content in palm wine left overnight is due to anaerobic respiration (fermentation) by yeast.
Explanation:
When freshly tapped palm wine is kept overnight, it becomes more alcoholic due to the action of microorganisms (mostly yeasts) that are naturally present in the sap.
These yeasts break down the natural sugars in the palm sap through a process called anaerobic respiration, also known as fermentation.
What happens during fermentation?
- Yeasts (like *Saccharomyces* species) use the sugar in the palm sap.
- In the absence of oxygen, they carry out anaerobic respiration.
- This process converts sugar into ethanol (alcohol) and carbon dioxide:
\[
\text{Glucose (sugar)} \rightarrow \text{Ethanol (alcohol)} + \text{Carbon dioxide}
\]
Why the other options are incorrect:
#A. The addition of saccharin
- Saccharin is an artificial sweetener, not involved in alcohol production.
#B. The addition of sugar
- While adding sugar could speed up fermentation, it is not the main reason for increased alcohol content overnight — the process itself is key.
#C. The addition of whisky or local gin
- This would increase alcohol content artificially, but in the question, no such addition was made — the increase happened naturally.
#D. Some complex hydrolytic reaction
- Hydrolysis might release sugars, but alcohol production depends on fermentation, not just chemical breakdown.
Summary:
The increase in alcohol content in palm wine left overnight is due to anaerobic respiration (fermentation) by yeast.