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Fermentation, the breakdown of sugar to alcohol, dates far back in human history. In 1860, Louis Pasteur showed that it involves a living process carried out by yeast and bacteria. Although the overall products of fermenting glucose are ethyl alcohol and carbon dioxide, different intermediate products may also be formed depending on reaction conditions. With the Glucose Fermentation: Metabolism Demonstration—ChemTopic™ Lab Activity, illustrate the production of carbon dioxide and ethyl alcohol and use a redox indicator to highlight the conditions present during the process. Available as part of the Biochemistry: The Molecules of Life—ChemTopic™ Labs digital collection. Click the Price link for digital collection pricing.