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The best time for CO2?
Posted 16 June 2008 - 01:37 AM
Posted 16 June 2008 - 02:13 AM
I've got a question about CO2 as well: Is CO2 lighter than air/Does it float up, or sink down?
Posted 16 June 2008 - 02:15 AM
Posted 16 June 2008 - 03:03 AM
Posted 16 June 2008 - 04:21 PM
Sugar is c6h12o6 / mol. Density is 88 kg / m3 (or 88 g/L). Molar weight is 180.18 g/mol. 1/5 of an 20 oz is 4 oz, which is 118.29 ml. The chemical equation describing the reaction is c6h12o6 +02 --> c2h50H + 4c02 + h20. Therefore the stoichiometric ratio of completed fermentations will be 1:4, molar. You are starting with .11829 L, which is 10 grams. This is .0555 mol. At SATP, one mol is 24.6 L. This means the gas you have created takes up 1.37 L. As you can see, you're NOT really doing much. If you check wikipedia, 1% seems to be the amount they recommend. Normally C02 is like 0.0314%, by volume. So, unless your room has a volume of 100 ft^3...you probably aren't doing much.
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