Cellular Respiration: (Fermentation)

Question 1

Fermentation uses what kind of respiration?

Answer 1

Anaerobic Respiration.

Question 2

Aerobic respiration:%

Answer 2

-occurs in mitochondria of plant and animal cells.
-four stages:
•1. Glycolysis.
•2. Kreb’s preparation.
•3. Kreb’s cycle.
•4. ETC.
-overall reaction:
•C6H12O6 + 6O2 + ADP + Pi —> 6CO2% + 6H2O + 36-38 ATP.

Question 3

Anaerobic respiration:

Answer 3

•allows organisms to recycle NADH without O2 by passing electrons to different organic molecules instead of the ETC.
•2 main methods of fermentation:
-1. Lactic acid fermentation (mostly done in animal cells).
-2. Alcohol fermentation (mostly done in plant cells).
•anaerobic respiration in both methods begins with glycolysis.

Question 4

Alcohol/ethanol fermentation:

Answer 4

-1. Glycolysis.
-2. Ethanol fermentation.
•glucose—> pyruvate—> ethanol + CO2.
•in yeast growing anaerobically, pyruvate is converted to carbon dioxide and ethanol.
•NAD+ is recycled to glycolysis to produce ATP.
•NOTE: only 2 ATP produced.

Question 5

Lactic acid fermentation:

Answer 5

•during times of high ATP usage, like strenuous exercise, the muscles of animals demand higher levels of ATP than is normally produced with just aerobic respiration alone.
•at these times, the animal cells engage in anaerobic respiration, or more specifically, lactic acid fermentation.
•the accumulation of lactic acid in muscles causes stiffness, soreness, and fatigue.
•••
•in muscle that is functioning anaerobically, pyruvate is converted to lactate and the reduced NADH is re-oxidized so that glycolysis can continue.
•NOTE: only 2 ATP produced.

Question 6

Product of fermentation: acetic acid*

Answer 6

-possible sources:
bacteria: leuconostoc sp. Acetobacter xylenam.
-uses:
Sours beer; produces vinegar.

Question 7

Product of fermentation: diacetyl*

Answer 7

-possible sources:
Bacteria: streptococcus diacetilactis.
-uses:
Provides fragrance and flavour to buttermilk.

Question 8

Product of fermentation: lactic acid (lactate):*

Answer 8

-possible sources:
Bacteria: lactobacillus bulgaricus.
-uses:
Aids in changing milk to yogurt.

Question 9

Product of fermentation: propionic acid*

Answer 9

-possible sources:
Bacteria: proprionibacterium shermani.
-uses:
Produces the “eyes” (holes) and flavour of Swiss cheese.

Question 10

Glucose—> pyruvate—> aspergillus—>:*

Answer 10

Lactic acid—> soy sauce.

Question 11

Glucose—> pyruvate—> lactobacillus—>:*

Answer 11

Lactic acid—> cheese, yogurt.

Question 12

Glucose—> pyruvate—> saccharomyces—>:*

Answer 12

•—> ethanol + CO2—> Beer.
•—> ethanol—> wine.
•—> carbon dioxide—> bread.

Question 13

If you ever encounter a * on a question:

Answer 13

It means it’s not important so don’t spend time looking at it.