Set up Cornell Notes on pg. 53 Topic: 4.6 Fermentation Essential Question: How are lactic acid fermentation and alcoholic fermentation similar? How are they different? 4.6 Fermentation 2.1 Atoms, Ions, and Molecules How are lactic acid fermentation and alcoholic fermentation similar? How are they different? KEY CONCEPT Fermentation allows the production of a small amount of ATP without oxygen.

KEY CONCEPT Fermentation allows the production of a small amount of ATP without oxygen.

Think about how your body feels during exercise…. Arms and legs feel heavy Muscles burn You lose strength Breathing rate increases Your muscles are using fermentation!

The cells in your body cannot store large amounts of oxygen for cellular respiration Breathing normal will provide you with enough oxygen for your regular activities

When you are doing high levels of activity your body cannot bring in enough oxygen for your cells even though you breathe faster How do your cells function without enough oxygen to keep cellular respiration going? Your body will continue by using glycolysis and fermentation

Please draw on pg. 52

Fermentation Anaerobic process occurs when oxygen is not available for cellular respiration Fermentation does not produce ATP, instead it allows glycolysis to continue making ATP There are 2 types…

1. Lactic acid fermentation occurs in some bacteria and animal cells (muscle cells) when oxygen is unavailable Pyruvate and NADH enter fermentation Pyruvate converted into lactic acid Product: 2 lactic acid molecules

Draw on pg. 52 Glycolysis

Lactic acid is a waste product that builds up in the muscle cells Causes a “burning” feeling Once oxygen is available, cellular respiration resumes The lactic acid will quickly be broken down and removed from the cells This is why you continue to breathe hard for several minutes after you stop exercising Your body is making up for the oxygen deficit in your cells

Lactic acid fermentation is used in food production using bacteria: yogurt cheese Turns soy beans into soy sauce Turns cabbage into sauerkraut

2. Alcoholic fermentation is similar to lactic acid fermentation. Pyruvate and NADH enter alcoholic fermentation energy from NADH is used to split pyruvate into an alcohol and carbon dioxide Product: 2 Ethyl alcohol, 2 CO2

Draw on pg. 52 Glycolysis

Alcoholic fermentation: Causes CO2 bubbles Cause bread to rise Provide bubbles in beer and champagne Causes the production of alcohol

Discussion Question: Hypothesize If alcoholic fermentation creates CO2 and alcohol, how come we don’t get “drunk” when we eat bread? Yeasts release their alcoholic wastes to their surroundings CO2 and alcohol are released to the environment

Discussion Question: Hypothesize So how to we make wine and beer alcoholic? Yeasts are grown anaerobically, so that they will ferment sugars and produce alcohol Beer and wine made in “vats” No air/oxygen gets in Excess CO2 is allowed out

Videos Fermentation (5m 38s) Wild Fermentation Bubbles (1m 6s) ATP/Glycolysis/Fermentation (7m 41s)