Anaerobic Respiration and Yeast

These flashcards cover key concepts related to anaerobic respiration in yeast, its applications in baking and brewing, and comparisons with human anaerobic respiration.

Anaerobic Respiration in Yeast

A process that occurs in the absence of oxygen where yeast converts glucose into energy, producing ethanol and carbon dioxide as byproducts.

Ethanol

A type of alcohol produced by yeast during anaerobic respiration, commonly found in alcoholic beverages.

Carbon Dioxide (CO2)

A gas produced during anaerobic respiration in yeast, which is responsible for the rising of bread dough and carbonation in beer.

Brewing

The process of making beer using yeast to ferment sugars from grains, resulting in alcohol and carbonation.

Baking

The use of yeast in bread-making, where carbon dioxide produced causes the dough to rise, resulting in a light and airy texture.

Comparison of Anaerobic Respiration

Anaerobic respiration in man primarily results in lactic acid, while in yeast, it produces ethanol and carbon dioxide.

Contrast in Energy Yield

Yeast can sustain anaerobic respiration for longer periods, while human anaerobic respiration leads to quicker fatigue and less energy efficiency.