fermentation 

Describe the purpose of fermentation in relation to glycolysis, NAD+, and NADH.

• The “ “ is used to power the various energy needs of the cell (like you use a AA battery at home): ==ATP==
• What does ==glycolysis== do: takes monosaccharides (single sugars) and cuts them into two pieces called pyruvate, generating two ATPs.
  • The reactions require NAD+ to be converted into NADH.
• what does ==Fermentation== do: takes the NADH and turns it back into NAD+ by wasting the energy in NADH.
• In the presence of ==oxygen==, aerobic species continue from glycolysis to: the reactions that lead to the ETC and chemiosmosis.
• In the ==absence of oxygen==, cells go from glycolysis to: fermentation.
• Does fermentation make ATP: no
• The “ “ is critical to doing glycolysis again, and glycolysis makes more ATP for the cell: ==NAD+==
• 

List the products of ethanol fermentation and lactic acid fermentation.

• what are the two types of fermentation, and what are they based on:based on the end products.Lactic acid fermentation and ethanol fermentation
• ==lactic acid fermentation==: turns NADH back into NAD+ (the goal) and also converts the pyruvate into lactic acid (a waste product).
  • This is the type of fermentation that %%animals%% and most %%bacteria%% perform: lactic acid fermentation
• ==Ethanol fermentation==: NADH back into NAD+ (the goal) just as before, but it converts the pyruvate into ethanol and CO2 gas (waste products).
• This type of fermentation is done by %%yeast%%: ethanol fermentation
• 

List common organisms that do each kind of fermentation.

• %%muscles%% use it to make ATP when they are moving too fast and burning too much energy to wait on the blood to deliver more oxygen, like sprinting.
• we use fermentation by bacteria and yeast in our foods

List common foods created by each kind of fermentation.

• what are some examples of using bacteria to ferment milk: %%Yogurt%%, %%cheese%%, and %%sour cream%% (Notice the sour flavor, also called a "bite," that these foods have. Lactic acid tastes sour.)
• Traditional %%bread%% and %%swiss cheese,%% releasing CO2 gas that forms holes in the bread (making it "rise") or cheese, both rely on yeast (a fungus) to perform what kind of fermentation:ethanol fermentation
• Yeast performs what kind of fermentation to produce the alcohol in %%alcoholic beverages%%: ethanol fermentation
• The different types of alcoholic beverages are produced by starting with different “ “:^^sugar sources^^
  • The different varieties of %%beer%% for example are made by using mixtures of wheat, oats,barley, and hops (all different grains). Often the mixture is spiked with the ^^disaccharide maltose^^ (two glucose molecules linked together) to make a "malted beverage." The yeast must first break the disaccharide before it can begin glycolysis and fermentation.
  • %%Wine%% is made from fruits which are high in the monosaccharide fructose. The mixture is often spiked with the ^^disaccharide sucrose^^ (table sugar, glucose joined to fructose). The yeast must break the disaccharide before it can begin glycolysis and fermentation of the glucose. The yeast follows a few different steps to begin breaking down fructose, but the process rejoins standard glycolysis in the middle.
  • 

Identify the Independent, Dependent, and Control Variables in your experiment

Sugar Metabolism

• What is the goal of ==sugar metabolism==: to take the energy found in sugar and use it to place a phosphate onto ADP (adenine diphosphate), making ATP (adenine triphosphate).

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