Heat evolution from an aerobic fermentation provides a way to track the progress of the fermentation. The enthalpy of reaction is

-512kJ

per mole oxygen consumed. Consider a process in which

730kg

of the substrate glucose (MW 180.2) is charged to a fermenter which operates at

34\\\\deg C

. The yield coefficient of oxygen (MW

32.0(g)/(m)ole

) on glucose is 3.0 moles of oxygen per mole of glucose.\ (a) The heat released from the fermenter can be accurately measured. At a certain time, the cumulative heat evolved is

5.46\\\\times 10^(6)kJ

. At this time, it is also determined that

70kg

of water has evaporated. Shaft work in this system is negligible. How much unconsumed glucose remains in the fermenter at this time (in

kg

)?

3. Heat evolution from an aerobic fermentation provides a way to track the progress of the fermentation. The enthalpy of reaction is 512kJ per mole oxygen consumed. Consider a process in which 730kg of the substrate glucose (MW 180.2) is charged to a fermenter which operates at 34C. The yield coefficient of oxygen (MW 32.0g/mole ) on glucose is 3.0 moles of oxygen per mole of glucose. (a) The heat released from the fermenter can be accurately measured. At a certain time, the cumulative heat evolved is 5.46106kJ. At this time, it is also determined that 70kg of water has evaporated. Shaft work in this system is negligible. How much unconsumed glucose remains in the fermenter at this time (in kg )