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By: Haben M. & Cordelia E.

By: Haben M. & Cordelia E. BACKGROUND. These 2 brothers were born in Munich, Germany Their father was a professor of forensic medicine Hans was the oldest of both He was a physician who researched blood proteins that can destroy bacteria

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By: Haben M. & Cordelia E.

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  1. By: Haben M. & Cordelia E.

  2. BACKGROUND • These 2 brothers were born in Munich, Germany • Their father was a professor of forensic medicine • Hans was the oldest of both • He was a physician who researched blood proteins that can destroy bacteria • Eduard: chemist; researched yeast cells along side Adolf von Baeyer

  3. What was already known? • That food spoiled after a few days when exposed to air • The fermenting agent comes from the air • The cause: bacteria • The theory of fermentation was first developed by Louis Pasteur • He believed that fermentation was physiological in yeast cells • In contrast Justin von Liebig, a chemist, believed that the cause was a chemical agent within the cell

  4. The Experiment:

  5. Hans Buchner worked along side his younger brother by contributing the study of anaerobic bacteria • He discovered the blood serum could kill bacteria, • But this ability was useless if heated • Anaerobic bacteria: bacteria that can exist with limited or complete absence of oxygen

  6. Summarize: • Eduard Buchner used a pestle & mortar to ground up yeast • Then extracted juices • The "dead" liquid fermented a sugar solution, which formed carbon dioxide & alcohol much like living yeasts. • The “non-living“ yeast behaves just like the cells • It was then acknowledged that fermentation is caused by an enzyme

  7. Cell-free Fermentation: • Buchner continued Pasteur’s discoveries • Through a series of experiment he discovered the enzyme: ZYMASE • This enzyme catalyzes the reaction of fermentation to produce C2H5OH and CO2 • Proved that yeast cells were not needed

  8. Relation to cellular respiration: • Ferments glucose • Produces ethanol and carbon dioxide in the pyruvate stage • Fermentation is an added cycle that replaces the Krebs cycle • There is no need for oxygen

  9. What was learned? • Zymase catalyses the breakdown of glucose in the process of glycolysis • Eventually slows down the process • Yeast can breakdown sugars with or without oxygen • Enzymes can be extracted from yeast • Final products: alcohol & carbon dioxide

  10. References: • Eduard Buchner. (n.d.). Retrieved November 15,2010 from http://www.nndb.com/people/227/000099927/ • "Eduard Buchner - Biography". Nobelprize.org. 16 Nov 2010 http://nobelprize.org/nobel_prizes/chemistry/laureates/1907/buchner-bio.html • Cell- free fermentation. (n.d.). Retrieved November 15,2010 fromhttp://nobelprize.org/nobel_prizes/chemistry/laureates/1907/buchner-lecture.pdf • The background to Eduard Buchner's discovery. (n.d.) Retrieved November 15, 2010 from http://www.jstor.org/pss/4330549 • Zymase. (n.d.). Retrieved November 15, 2010 from http://www.answers.com/topic/zymase • Eduard Buchner. (n.d.). Retrieved November 15,2010 from http://www.britannica.com/EBchecked/topic/82903/Eduard-Buchner • Cellular Respiration & Fermentation. (n.d.). Retrieved November 16, 2010 from http://biology.clc.uc.edu/Courses/bio104/cellresp.htm

  11. THE END

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