fermentation anaerobic respiration
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Fermentation (Anaerobic Respiration)

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Fermentation (Anaerobic Respiration). Chemical Energy & Food. Calorie- amount of energy needed to raise the temperature of 1 g of water 1 °C. Unit of measurement for energy found in food. GLUCOSE is the most abundant and important sugar in nature.

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chemical energy food
Chemical Energy & Food
  • Calorie- amount of energy needed to raise the temperature of 1 g of water 1 °C. Unit of measurement for energy found in food.
  • GLUCOSE is the most abundant and important sugar in nature.
  • Energy from Glucose/ Food is released gradually.
glycolysis glyco sugar lysis splitting
Glycolysis(glyco=sugar, lysis= splitting)
  • 1st Step in releasing energy from glucose.
  • One glucose molecule is broken into two molecules of pyruvic acid.
  • Produces 2 ATP
  • Glycolysis can be followed by 2 different pathways. One with oxygen- Respiration, one without- Fermentation.
  • http://www.science.smith.edu/departments/Biology/Bio231/glycolysis.html
fermentation anaerobic respiration6
Fermentation (Anaerobic Respiration):
  • where ATP is released from organic compounds (such as glucose) in the absence of oxygen
  • 2 Types:
      • Lactic Acid Fermentation
      • Alcoholic Fermentation
slide7

LACTIC ACID FERMENTATION

Performed by some fungi, some bacteria, and sometimes by our muscles.

Products include cheese, yogurt, and very sore muscles!

slide8

Alcohol Fermentation

Performed by yeast, some kinds of bacteria, & a few other microorganisms use for energy

Products include CO2 and Alcohol

Used to make beer, bread and wine

fermentation equation
Fermentation Equation:

Controlled by enzymes

Grapes

C6H12O62 C2H5OH + 2 CO2 + 2ATP

Monosaccharide alcoholcarbon (NRG

glucose (energy- dioxideobtained)

(energy-filled filled “poison”)

substrate)

slide10

Aerobic

Anaerobic

  • Examples:
  • In muscle cells while exercising.
  • Dairy products

Example:

1. To make alcoholic beverages using yeast & sugars.

alcoholic fermentation

Sugar

Yeast

Alcohol

Time (hours)

Alcoholic Fermentation
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