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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Aerobic: WITH oxygen
Performed by some fungi, some bacteria, and sometimes by our muscles.
Products include cheese, yogurt, and very sore muscles!
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
Controlled by enzymes
C6H12O62 C2H5OH + 2 CO2 + 2ATP
Monosaccharide alcoholcarbon (NRG
glucose (energy- dioxideobtained)
(energy-filled filled “poison”)
1. To make alcoholic beverages using yeast & sugars.
Time (hours)Alcoholic Fermentation