Your dad enlists your help to make ethanol (in the form of wine) from grapes via fermentation in a batch process. After some research, you inform him that yeast is used to convert sugar (specifically glucose - C6H120) to ethanol (CH3OH) under anaerobic conditions. Some of the glucose is also converted to acrylic acid (C2H3COOH - which gives the wine its acidic flavor) and water. (1) C6H1206 CH OH (liq) + CO2 (gas) (2) C6H1206 CH3COOH (liq) + H2O (liq) A fermentation tank is initially filled with 50 L of grape juice (containing 11 wt. % glucose in water with an overall density of 1 g/cm). During the fermentation process, 35.6 SCF (standard cubic feet) of CO2 are produced and 1 kg of glucose remains at the end of the process. You can neglect the yeast in the calculation. Molar masses: glucose = 144 g/mol; ethanol = 46 g/mol, acrylic acid = 72 g/mol, CO2 = 44 g/mol (a) Balance the reactions above. (5 points) (b) Draw and clearly label a flowsheet of the fermentation process. (5 points) (c) Perform a degree of freedom analysis on the process. (5 points) (d) What is the final molar composition of the fermentation liquid? (15 points) (e) What is the overall ethanol yield? (10 points) (1) Your dad tells you that the first batch of wine has the right alcohol content, but is much too acidic. After some careful experiments, you find that the rate equations of the fermentation reactions are second order for reaction (1) and first order for reaction (2) with respect to glucose. What changes would you recommend he make for the next batch? (10 points)