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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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Fermentation(Anaerobic Respiration)


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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.


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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


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Possible Pathways of Making Energy

Aerobic: WITH oxygen


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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


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LACTIC ACID FERMENTATION

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

Products include cheese, yogurt, and very sore muscles!


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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


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Fermentation Equation:

Controlled by enzymes

Grapes

C6H12O62 C2H5OH + 2 CO2 + 2ATP

Monosaccharide alcoholcarbon (NRG

glucose (energy- dioxideobtained)

(energy-filled filled “poison”)

substrate)


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Aerobic

Anaerobic

  • Examples:

  • In muscle cells while exercising.

  • Dairy products

Example:

1. To make alcoholic beverages using yeast & sugars.


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Sugar

Yeast

Alcohol

Time (hours)

Alcoholic Fermentation