This document discusses industrial organic chemistry and the manufacturing of sugar. It provides explanations for why certain steps are taken in sugar production, such as using coconut shell charcoal to decolorize sugar and evaporating sugarcane juice under reduced pressure to aid crystallization. It also discusses the fermentation of molasses into ethanol and how this process can help conserve fossil fuels. Microorganisms play various roles in fermentation and food breakdown in the body.

1. INDUSTRIAL ORGANIC CHEMISTRY
Class: X
Subject: Chemistry (October)
Give reason for the following:
1. Coconut shell charcoal is used in the manufacture of sugar.
It is used to decolorize the sugar
2. The shelf life of sucrose is more than that of jaggery
Jaggery is affected by climatic conditions but sugar can be stored easily in any climatic conditions.
3. Evaporation of sugarcane juice syrup is done under reduced pressure.
This is done so that the syrup gets crystallized to give crystals of sugar
4. Saturated sugar solution is sweeter than the solid sugar itself.
The amount of sucrose molecules is more in saturated sugar solution
5. Grape fruits get spoiled easily but not the dry grapes.
Grape fruits having more water content and it promote microbial activities. Therefore grape fruits get
spoiled easily but dry grapes do not have any water content.
6. Use of Ethanol as fuel conserves fossil fuels.
Since ethanol is available by using molasses and not petroleum, it conserves fossil fuel.
7. All micro-organisms are not harmful
Some microorganisms are needed by our body to help break down foods in the intestines. These are
called good bacteria.
Or
Some micro-organisms help in fermentation of certain materials, hence all micro-organisms are not
harmful

2. IV. Answer the following:
1. Sulphur dioxide gas is also used in some sugar industries to manufacture sugar. What is the
property of sulphur dioxide applicable in this case?
Sulphur dioxide is used to remove the color impurities
2. What is molasses?
During the manufacture of sugar, the un crystallized syrup is called molasses
3. Briefly explain the steps of manufacturing sugar from sugar cane.
i. Extraction of juice: sugar cane or sugar beet is cut into pieces, crushed in a series of roller mills and
juice extracted.
ii. Purification: the juice is warmed and run into settling tanks. It is then decanted, made alkaline with
calcium hydroxide. The impurities are precipitated. The liquid is steamed to coagulate protein and allowed
to settle.
iii. Concentration and crystallization: the clear juice is concentrated into syrup by evaporation under
reduced pressure. The syrup is cooled, to crystallize the sugar. The crystals are dissolved in hot water
and decolorized with animal charcoal or coconut shell charcoal and then filtered.
iv. Separation and drying of crystals: the container of sugar cane juice is connected to vacuum pump
and heated to evaporate water. The separation of vapor will be at low temperature and sugar can be
obtained
4. Why does a piece of cotton cloth get charred when immersed in concentrated sulphuric acid?
Since cotton cloth is made by cellulose it gets charred.
5. In which form do carbohydrates get assimilated in our body?
Glucose
Additional questions and answers
1. What are carbohydrates?
2. What is a monosaccharide? Give two examples.
3. What is a disaccharide? Give two examples.
4. What are polysaccharides? Give two examples.

3. 5. What is sucrose? Write its molecular formula. What is sucrose commonly known as?
6. Which are main sources of sucrose?
7. Which are the two simple sugars present in sucrose?
8. How to form a sucrose
9. State the differences between sugar and jaggery.
10. State the differences between sugar and jaggery.
11. What happens when sugar is heated to about 473K? Give the uses of the product.
12. What is a preservative?
13. What is shelf life?
14. Name the elements are present in carbohydrates
15. Name the classification of carbohydrates.
16. Why does a sugar solution turn soar after a few days?
17. What are the elements present in sucrose?
18. What is bagasse?
19. What is celotex?
20. In the preparation of jaggery, how is the dark colour lightened?
21. What is hydrosol? What is its use?
22. What is molasses? What is it used for?
24. Why is cooking faster in a pressure cooker?
25. What happens to the boiling point of water at higher altitudes? Why?
26. Suggest two ways to increase the boiling point of water.
27. What are the steps included in fermentation of molasses.
28. What is hypoglycaemia and hyperglycaemia?

4. 29. Name the hormone that controls the blood sugar level in the human body.
30. What is the major constituent of molasses?
31. Name the product obtained from molasses.
32. What is the molecular formula of ethyl alcohol? What is its IUPAC name?
33. What is the process used in the production of ethyl alcohol from molasses?
34. What is meant by fermentation? Give two examples.
35. What is the name of the microorganism that turns milk into curds?
36. Milk turns into curds very quickly and becomes sour in summer. Give reason.
37. What is meant by fermentation of sugar?
38. What is substrate in fermentation?
39. What is the microorganism that causes fermentation of sugar?
40. Name the two enzymes involved in the fermentation of molasses.
41. Dilute sugar solution undergoes fermentation while thick syrup of sugar does not. Give reason
OR
Why is dilution of molasses necessary during the manufacture of ethyl alcohol?
42. Briefly describe the conversion of molasses into ethyl alcohol.
43. What is the gas commonly produced during fermentation?
44. How is 95% ethanol obtained from‘wort’?
45. What is the process by which 95% ethanol is obtained from wort?
46. How does ethanol help to conserve fossil fuels?
47. What is wort?
48. Represent the reaction that takes place during fermentation of sucrose.