In alcoholic fermentation, `CO_(2)` is evolved during

Options

A. Decarboxylation of pyruvic acid
B. Formation of acetaldehyde
C. Oxidation of acetaldehyde
D. Both A and B

Answer

**Step-by-Step Solution:**

1. **Understanding Alcoholic Fermentation**: Alcoholic fermentation is a metabolic process that occurs in yeast and some other microorganisms. It involves the conversion of glucose into ethanol and carbon dioxide in the absence of oxygen (anaerobic conditions).

2. **Key Reactants and Products**: The primary reactant in alcoholic fermentation is glucose, which is broken down into pyruvic acid through glycolysis. The pyruvic acid is then further processed to produce ethanol and carbon dioxide.

3. **Decarboxylation Process**: During alcoholic fermentation, the pyruvic acid undergoes a process called decarboxylation. This means that a carboxyl group (COOH) is removed from the pyruvic acid, releasing carbon dioxide (CO2) as a byproduct.

4. **Enzymatic Action**: The enzyme responsible for this decarboxylation reaction is called pyruvic decarboxylase. This enzyme catalyzes the conversion of pyruvic acid into acetaldehyde and carbon dioxide.

5. **Chemical Reaction**: The chemical reaction can be summarized as follows:
- 2 Pyruvic Acid → 2 Acetaldehyde + 2 CO2
This indicates that for every two molecules of pyruvic acid, two molecules of carbon dioxide are released.

6. **Conclusion**: Therefore, in alcoholic fermentation, carbon dioxide is evolved during the decarboxylation of pyruvic acid.

**Final Answer**: Carbon dioxide is evolved during the decarboxylation of pyruvic acid in alcoholic fermentation.

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