Questions and Answers
What is fermentation?
What is the purpose of fermentation?
To ensure that cells can temporarily make ATP during glycolysis when they are low on oxygen.
Which process allows glycolysis to continue producing ATP under anaerobic conditions in human cells?
Lactic acid fermentation.
What is lactate dehydrogenase (LDH)?
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Which process allows glycolysis to continue producing ATP under anaerobic conditions in yeast cells?
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Which fermentation product is necessary for glycolysis to continue under anaerobic conditions?
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Why is NAD+ required for glycolysis to continue under anaerobic conditions?
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What are the products of lactic acid fermentation in human cells?
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How is the lactic acid produced during lactic acid fermentation recycled in our bodies?
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How does lactic acid fermentation enable our muscle cells to continue to contract during physical activity?
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Does lactic acid fermentation produce enough ATP to support the energy needs of our muscle cells over long periods of time?
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What are the products of alcohol fermentation in yeast cells?
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What is the relevance of CO2 to brewing and baking?
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Which product of alcohol fermentation kills the majority of microbes in beer and wine that cause food poisoning?
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Did our ancestors use alcohol fermentation to store some of their crops safely as fermented foods?
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Study Notes
Fermentation Overview
- Fermentation permits continued ATP production through glycolysis in low or absent oxygen environments (anaerobic/anoxic conditions).
Purpose of Fermentation
- The primary aim is to maintain ATP production during glycolysis temporarily when oxygen levels are insufficient, particularly during intense exercise.
Lactic Acid Fermentation
- Human cells utilize lactic acid fermentation to sustain glycolysis in anaerobic conditions.
- Lactic acid is the main product formed during this process.
Lactate Dehydrogenase (LDH)
- An essential enzyme in lactic acid fermentation that converts pyruvate into lactic acid while regenerating NAD+ from NADH.
Alcohol Fermentation
- Yeast cells rely on alcohol fermentation to facilitate glycolysis in anaerobic conditions.
- This process produces ethanol and carbon dioxide (CO2) as end products.
Role of NAD+
- NAD+ is vital for ongoing glycolysis under anaerobic conditions, as it is required to breakdown pyruvate.
Lactic Acid Recycling
- Lactic acid produced in muscle cells can be recycled to be utilized for energy once oxygen levels are restored.
Muscle Activity and Lactic Acid Fermentation
- Lactic acid fermentation enables muscle cells to continue contracting during physical activities when oxygen supply is limited.
ATP Production Efficiency
- Lactic acid fermentation does not generate sufficient ATP to meet energy requirements during extended periods; cellular respiration is the more efficient process.
Alcohol Fermentation Products
- Main outputs of alcohol fermentation in yeast include ethanol and carbon dioxide.
Significance of CO2
- CO2 produced during alcohol fermentation plays a crucial role in brewing and baking processes.
Ethanol as a Microbial Inhibitor
- Ethanol produced in alcohol fermentation effectively eliminates most harmful microbes in beer and wine, preventing foodborne illnesses.
Historical Uses of Alcohol Fermentation
- Early civilizations employed alcohol fermentation as a method to preserve crops, creating fermented foods for storage.
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Description
Test your knowledge on fermentation processes including lactic acid and alcohol fermentation. Explore how ATP production is maintained during low oxygen conditions and the roles of essential enzymes like lactate dehydrogenase. Ideal for students studying cellular respiration and metabolism.
