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.
    • Fructose (left) and Sucrose (disaccharide, right). Notice that sucrose (table sugar) is made of one glucose and one fructose joined together.

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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