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Published byColin Charles Modified over 9 years ago
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By: Haben M. & Cordelia E.
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BACKGROUND These 2 brothers were born in Munich, Germany Their father was a professor of forensic medicine Hans was the oldest of both He was a physician who researched blood proteins that can destroy bacteria Eduard: chemist; researched yeast cells along side Adolf von Baeyer
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What was already known? That food spoiled after a few days when exposed to air The fermenting agent comes from the air The cause: bacteria The theory of fermentation was first developed by Louis Pasteur He believed that fermentation was physiological in yeast cells In contrast Justin von Liebig, a chemist, believed that the cause was a chemical agent within the cell
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The Experiment:
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Hans Buchner worked along side his younger brother by contributing the study of anaerobic bacteria He discovered the blood serum could kill bacteria, But this ability was useless if heated Anaerobic bacteria: bacteria that can exist with limited or complete absence of oxygen
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Summarize: Eduard Buchner used a pestle & mortar to ground up yeast Then extracted juices The "dead" liquid fermented a sugar solution, which formed carbon dioxide & alcohol much like living yeasts. The “non-living“ yeast behaves just like the cells It was then acknowledged that fermentation is caused by an enzyme
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Cell-free Fermentation: Buchner continued Pasteur’s discoveries Through a series of experiment he discovered the enzyme: ZYMASE This enzyme catalyzes the reaction of fermentation to produce C 2 H 5 OH and CO 2 Proved that yeast cells were not needed
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Relation to cellular respiration: Ferments glucose Produces ethanol and carbon dioxide in the pyruvate stage Fermentation is an added cycle that replaces the Krebs cycle There is no need for oxygen
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What was learned? Zymase catalyses the breakdown of glucose in the process of glycolysis Eventually slows down the process Yeast can breakdown sugars with or without oxygen Enzymes can be extracted from yeast Final products: alcohol & carbon dioxide
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References: Eduard Buchner. (n.d.). Retrieved November 15,2010 from http://www.nndb.com/people/227/000099927/ http://www.nndb.com/people/227/000099927/ "Eduard Buchner - Biography". Nobelprize.org. 16 Nov 2010 http://nobelprize.org/nobel_prizes/chemistry/laureates/1907/buch ner-bio.html http://nobelprize.org/nobel_prizes/chemistry/laureates/1907/buch ner-bio.html Cell- free fermentation. (n.d.). Retrieved November 15,2010 from http://nobelprize.org/nobel_prizes/chemistry/laureates/1907/buch ner-lecture.pdf http://nobelprize.org/nobel_prizes/chemistry/laureates/1907/buch ner-lecture.pdf The background to Eduard Buchner's discovery. (n.d.) Retrieved November 15, 2010 from http://www.jstor.org/pss/4330549http://www.jstor.org/pss/4330549 Zymase. (n.d.). Retrieved November 15, 2010 from http://www.answers.com/topic/zymase http://www.answers.com/topic/zymase Eduard Buchner. (n.d.). Retrieved November 15,2010 from http://www.britannica.com/EBchecked/topic/82903/Eduard- Buchner http://www.britannica.com/EBchecked/topic/82903/Eduard- Buchner Cellular Respiration & Fermentation. (n.d.). Retrieved November 16, 2010 from http://biology.clc.uc.edu/Courses/bio104/cellresp.htm http://biology.clc.uc.edu/Courses/bio104/cellresp.htm
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THE END
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