1. Set up Cornell Notes on pg. 55
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.

2. Fermentation
P. 54
1. Lactic Acid Fermentation
2. Alcoholic Fermentation

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

4. 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!

5. 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

6. 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

8. Please draw on pg. 54

9. 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…

10. 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

11. Draw on pg. 54
Glycolysis

12. 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

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

14. 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

15. Draw on pg. 54
Glycolysis

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

17. 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

18. 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

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