Fermentation (Anaerobic Respiration)

Chemical Energy & Food  Calorie- amount of energy needed to raise the temperature of 1 g of water 1 °C. Unit of measurement for energy found in food.  GLUCOSE is the most abundant and important sugar in nature.  Energy from Glucose/ Food is released gradually.  Calorie- amount of energy needed to raise the temperature of 1 g of water 1 °C. Unit of measurement for energy found in food.  GLUCOSE is the most abundant and important sugar in nature.  Energy from Glucose/ Food is released gradually.

Glycolysis (glyco=sugar, lysis= splitting)  1 st Step in releasing energy from glucose.  One glucose molecule is broken into two molecules of pyruvic acid.  Produces 2 ATP  Glycolysis can be followed by 2 different pathways. One with oxygen- Respiration, one without- Fermentation.  s/Biology/Bio231/glycolysis.html s/Biology/Bio231/glycolysis.html  1 st Step in releasing energy from glucose.  One glucose molecule is broken into two molecules of pyruvic acid.  Produces 2 ATP  Glycolysis can be followed by 2 different pathways. One with oxygen- Respiration, one without- Fermentation.  s/Biology/Bio231/glycolysis.html s/Biology/Bio231/glycolysis.html

Possible Pathways of Making Energy Anaerobic: WITHOUT oxygen Aerobic: WITH oxygen

Fermentation (Anaerobic Respiration):  where ATP is released from organic compounds (such as glucose) in the absence of oxygen  2 Types:  Lactic Acid Fermentation  Alcoholic Fermentation  where ATP is released from organic compounds (such as glucose) in the absence of oxygen  2 Types:  Lactic Acid Fermentation  Alcoholic Fermentation

LACTIC ACID FERMENTATION Performed by some fungi, some bacteria, and sometimes by our muscles. Products include cheese, yogurt, and very sore muscles!

Alcohol Fermentation Performed by yeast, some kinds of bacteria, & a few other microorganisms use for energy Products include CO2 and Alcohol Used to make beer, bread and wine

Fermentation Equation: Grapes C 6 H 12 O 6 2 C 2 H 5 OH + 2 CO 2 + 2ATP Monosaccharide alcohol carbon (NRG glucose(energy- dioxide obtained) (energy-filledfilled “poison”) substrate) Grapes C 6 H 12 O 6 2 C 2 H 5 OH + 2 CO 2 + 2ATP Monosaccharide alcohol carbon (NRG glucose(energy- dioxide obtained) (energy-filledfilled “poison”) substrate) Controlled by enzymes

Glycolysis Glucose  2 Pyruvic Acid RespirationFermentation Lactic AcidAlcoholic Examples: 1.In muscle cells while exercising. 2.Dairy products Example: 1. To make alcoholic beverages using yeast & sugars. AerobicAnaerobic

Alcoholic Fermentation Time (hours) Sugar Yeast Alcohol