1. A continuation of Glycolysis
Fermentation
A continuation of Glycolysis

2. Glycolysis Label the steps of glycolysis you learned about yesterday
GLUCOSE
2NADH
2 Pyruvic Acid
Molecules
Label the steps of glycolysis you learned about yesterday

3. Anaerobic Respiration: Fermentation
Fermentation begins with pyruvic acid formed from glycolysis if no oxygen is present.
Two types of fermentation can depending on the type of organism
Pyruvic Acid
Alcoholic Fermentation occurs in yeasts (fungus) and bacteria
Lactic Acid Fermentation occurs in animals’ muscle tissue

4. Alcoholic Fermentation
Pyruvic acid combines with one of the high energy NADH molecules formed from glycolysis
Ethyl alcohol, carbon dioxide and NAD+ are formed
The NAD+ is reused in glycolysis
The ethyl alcohol and CO2 have some uses to humans
Ethyl Alcohol
CO2
NAD+
Pyruvic Acid
NADH

5. Brewing Beer Beer has been created by humans for over 10,000 years.
The CO2 produced makes the beer slightly carbonated

6. Making Bread As the yeast in bread dough produces CO2 the it rises.
The alcohol is present in the raw dough but evaporates away as the bread is baked

7. Lactic Acid Fermentation
Pyruvic acid is converted into lactic acid by using a NADH molecule created during glycolysis.
Pyruvic Acid
NADH
Lactic Acid
NAD+

8. Feel the Burn!
Strenuous exercise causes muscles to run low on oxygen so your cells switch to anaerobic respiration and produce lactic acid through fermentation.
The buildup causes a burning sensation in your muscles