16 Questions
What is the main focus of fermentation in the narrow sense according to Louis Pasteur?
Changes brought about by yeasts and other microorganisms
What was discovered in the 1920s regarding fermentation reactions?
Fermentation reactions are not peculiar to the action of yeast
What is the main result of the frothing that occurs during the manufacture of wine and beer?
Evolution of carbon dioxide gas
What did the discovery in the 1920s reveal about glucose utilization?
Glucose utilization is not peculiar to the action of yeast
What is a significant generalization that emerged regarding fermentation reactions?
Fermentation reactions occur in many instances of glucose utilization
What did the 17th-century recognition reveal about the frothing during the manufacture of wine and beer?
Recognized the formation of ethyl alcohol and carbon dioxide
What is the end product of the anaerobic breakdown of glucose in cells?
Lactic acid
Which pathway is often called the Embden–Meyerhof pathway?
Sequence from glucose to pyruvate
What is the nonionized form of pyruvate?
Pyruvic acid
What is the role of the tricarboxylic acid cycle?
Oxidation of pyruvate in the presence of oxygen
In which absence can pyruvate be reduced to lactic acid, alcohol, or other products?
Absence of oxygen
Where do most cells' enzymes for fermentation occur?
Soluble portion of the cytoplasm
What is an important source of liquid biofuel produced via fermentation?
Ethyl alcohol
Which microorganisms typically initiate industrial fermentation processes?
Bacteria
What are some products resulting from yeast fermentation of various sugars?
Alcohol, glycerol, and carbon dioxide
Who are the German biochemists after whom the pathway from glucose to pyruvate is named?
Otto Fritz Meyerhof and Gustav Embden
Study Notes
Fermentation
- Main focus of fermentation in the narrow sense according to Louis Pasteur: conversion of glucose into ethanol and carbon dioxide
Historical Discoveries
- 1920s discovery: Fermentation reactions involve the breakdown of glucose to pyruvate and further conversion to end products
- 17th-century recognition: Frothing during wine and beer manufacture is due to the release of carbon dioxide
Fermentation Reactions
- Main result of frothing during wine and beer manufacture: release of carbon dioxide
- Discovery in the 1920s revealed: Glucose is utilized through fermentation reactions
Anaerobic Breakdown of Glucose
- End product of anaerobic breakdown of glucose in cells: lactic acid or ethanol and carbon dioxide
- Pathway from glucose to pyruvate often called: Embden–Meyerhof pathway
- Nonionized form of pyruvate: pyruvic acid
Cellular Processes
- Role of the tricarboxylic acid cycle: Aerobic breakdown of glucose
- Pyruvate reduction to lactic acid, alcohol, or other products occurs in the absence of: oxygen
- Location of most cells' enzymes for fermentation: cytoplasm
Industrial Fermentation
- Important source of liquid biofuel produced via fermentation: bioethanol
- Microorganisms that typically initiate industrial fermentation processes: yeast and bacteria
- Products resulting from yeast fermentation of various sugars: ethanol, carbon dioxide, and biomass
- German biochemists after whom the pathway from glucose to pyruvate is named: Embden and Meyerhof
Test your knowledge about the chemical process of fermentation, including the breakdown of molecules like glucose and the production of wine and beer. Learn about the historical and scientific aspects of fermentation, including its recognition and understanding by key figures like Louis Pasteur.
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