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Fermentation (Anaerobic Respiration)

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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Fermentation (Anaerobic Respiration)

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  1. Fermentation(Anaerobic Respiration)

  2. 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.

  3. 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

  4. Possible Pathways of Making Energy Aerobic: WITH oxygen

  5. 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

  6. LACTIC ACID FERMENTATION Performed by some fungi, some bacteria, and sometimes by our muscles. Products include cheese, yogurt, and very sore muscles!

  7. 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

  8. Fermentation Equation: Controlled by enzymes Grapes C6H12O62 C2H5OH + 2 CO2 + 2ATP Monosaccharide alcoholcarbon (NRG glucose (energy- dioxideobtained) (energy-filled filled “poison”) substrate)

  9. Aerobic Anaerobic • Examples: • In muscle cells while exercising. • Dairy products Example: 1. To make alcoholic beverages using yeast & sugars.

  10. Sugar Yeast Alcohol Time (hours) Alcoholic Fermentation

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