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Unformatted text preview: Alcoholic Fermentation in Yeast glucose 2 pyruvate + 2 CO 2 2 ethanol-thus during alcoholic fermentation: glucose 2 ethanol + 2 CO 2 + 2 ATP-pyruvate undergoes a decarboxylation reaction catalyzed be the enzyme pyruvate decarboxylase where CO 2 is given off and acetaldehyde is formed-NADH then passed on its hydrogens to acetaldehyde/ethanal (an aldehyde) to form ethanol (an alcohol) through redox reactions involving a dehydrogenation reaction and the enzyme alcohol dehydrogenase (thereby regenerating NAD + so glycolysis can continue)-2ATP are produced which provide unicellular organisms (like bacteria) with enough energy to survive but not multicellular organisms; ethanol and CO 2 are considered waste products-alcoholic fermentation occurs in yeast cells and some bacteria-alcoholic fermentation is used to make beer and wine (ethanol) and bread (trapped CO 2 in the sticky dough makes the bread rise)...
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