One of the major concerns in fermented foodstuff is the presence of urethane in their products, as this compound is known to be carcinogenic. Therefore, the removal of urea, a precursor of urethane, must be achieved efficiently to comply with governmental limiting levels of urethane. One of the most common processes for the removal of urea in the industrial production of alcoholic beverages is the use of urease enzyme. Using 10gdm3 of urease, initial laboratory tests have determined the effect of urea concentration on the rate, of the degradation reaction at 30C, and the following data was obtained: (...continuation from question above): Calculate the time needed to degrade 75% of the urea in a 0.5dm3 solution in a batch reactor, at 30C, in the presence of . urease. The initial concentration of urea in the reactor is 0.2moldm3 and the urease concentration is 1104gdm3