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7.1 Fermentation Note

7.1 Fermentation Note - Alcoholic Fermentation in Yeast...

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Lactic Acid Fermentation in Muscle Cells glucose 2 pyruvate 2 lactic acid - thus during lactic acid fermentation: glucose 2 lactic acid + 2 ATP - during strenuous exercise, muscle cells respire glucose faster than oxygen can be supplied (oxygen debt), thus lactic acid fermentation begins to try and provide the body with at least two more ATP each time - NADH from glycolysis transfers its hydrogen to pyruvate in a dehydrogenation reaction catalyized by the enzyme lactate dehydrogenase to form lactate or lactic acid (NAD + is thereby regenerated so glycolysis can continue) - since lactic acid is toxic, as it accumulates in muscle cells it causes stiffness, soreness and fatigue - once you slow down and breathe in more oxygen, lactic acid is transferred to the liver by the blood where it is converted into pyruvate which can continue in the steps of aerobic cellular respiration - lactic acid fermentation is used in making cheese and yogurt by adding bacteria of fermentation to milk
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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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7.1 Fermentation Note - Alcoholic Fermentation in Yeast...

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