This preview shows page 1. Sign up to view the full content.
Unformatted text preview: the energy of the glucose). Yogurt and cheese makers employ bacteria that respire this way and harvest the tasty byproducts of the reactions. Alcohol fermentation Most plant cells and yeasts (fungi) breakdown pyruvate to acetaldehyde, releasing CO 2 . The acetaldehyde is then reduced by NADH to ethanol (ethyl alcohol). The CO 2 makes bread rise, and ethanol is used by brewers and distillers to make alcoholic beverages of all kinds. Thermodynamically, this is a poor use of glucose. Over 90 percent of the energy of glucose remains in the two alcohol molecules; fermentation has removed only about 7 percent. The ATP captures about one quarter of that, with the rest released as heat....
View Full Document
This note was uploaded on 11/14/2011 for the course BIO 1421 taught by Professor Farr during the Fall '08 term at Texas State.
- Fall '08