1. Anaerobic Respiration… Aka Lactic Acid Fermentation and Alcoholic Fermentation *Fermentation allows the production of a small amount of ATP without oxygen.

2. Fermentation allows sugar breakdown to continue
even when oxygen is unavailable.
Fermentation is an anaerobic process.
does not produce a lot of ATP … only 2 ATP!

3. Lactic acid fermentation occurs in the cytoplasm of muscle cells.
Lactic Acid is what makes muscles sore after a hard workout.

4. Fermentation and its products are important in several ways.
Alcoholic fermentation is similar to lactic acid fermentation.
Occurs in the cytoplasm of the yeast cells.
Products of Alcoholic fermentation are
alcohol and carbon dioxide

5. The yeast uses the sugar for food and as a result it gives off Carbon Dioxide… this is what makes the holes in your bread

6. Alcoholic Fermentation: The yeast creates ethyl alcohol which is used to make beer and wine.

7. Fermentation is used in food production.
yogurt
cheese
bread

8. Anaerobic Respiration:
C6H12O6  H2O + CO2 + 2 ATP
GlucoseWater+Carbon Dioxide+ ATP
Lactic Acid Fermentation =
Glucose  water + Carbon Dioxide ATP + Lactic Acid
Alcoholic Fermentation =
Glucose  water + Carbon Dioxide ATP + Ethyl alcohol

9. The reactants (what is required) is: Glucose
The products (what is produced) are: Water, Carbon Dioxide, 2 ATP, and EITHER Lactic Acid OR Ethyl alcohol