YOUNG & HARDEN DISCOVERIES By: Nafisa, Isabel and Vesa

Fermentation Anaerobic cellular process Organic foods converted into simpler compounds ATP is produced Seen in yeast

Buchner Discoveries Fermentation does not require intact yeast cells Caused by an enzyme called zymase. Fermentation could occur in the presence of oxygen, a finding that disproved a theory held by Louis Pasteur. Whenever zymase is present as well as sugar, fermentation will occur

Young and Harden Heat Stable substances were necessary as well as zymase (and cozymase) Added boiled yeast extract to unboiled yeast extract Rate of alcoholic fermentation increased

Young and Harden Developed an apparatus to collect and measure gases created during alcohol fermentation Used a volumetric measurement of CO 2

Young and Harden Using this apparatus, fructose-1,6- bisphosphate was found Led to the description of fermentation in terms of molecular intermediates

Young and Harden Can be summarized through these equations: 1. 2C 6 H 12 O 6 + 2Na 2 HPO 4 = C 6 H 10 O 4 (PO 4 Na 2 )+2H 2 O + CO 2 +2C 2 H 6 O; 2. C 6 H 10 O 4 (PO 4 Na 2 )2 + H 2 O = C 6 H 12 O 6 + 2Na 2 HPO 4 Cellular Respiration Equation C 6 H 12 O 6 + 6O 2 → 6CO 2 + 6H 2 O + 36Energy (as ATP)

Cellular Respiration Begins with glucose Harden and Young were able to find the third molecule in the process Proved Pasteur’s theory that microorganisms caused fermentation After this reaction, an alcohol and CO2 is created

Cellular Respiration By building on this information, the complete glycolytic pathway was found in 1940

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