Lab #13: Fermentation Flashcards

(18 cards)

1
Q

What is the end product of gycolysis?

A

2 pyruvate molecules

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2
Q

What pathways can glycolysis products enter?

A

Aerobic Respiration: Citric Acid Cycle + ETC

or

Anaerobic Respiration: Fermentation

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3
Q

What determines what pathway the products of glycolysis continue down?

A

The presence of absence of oxygen (aerobic vs anaerobic conditions)

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4
Q

What are the two “interdependent” biochemical reactions in anaerobic respiration?

A

Glycolysis and Fermentation

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5
Q

What is an intermediate product of glycolysis?

A

G3P –> Glycerol-3-phosphate

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6
Q

The conversion of G3P to pyruvate produces what?

A

ENERGY –> In the form of NADH + ATP

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7
Q

What is the overall reaction formula for glycolysis?

A
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8
Q

What is the role of oxygen in oxidative phosphorylation?

A

Oxygen serves as the FINAL electron acceptor within the ETC!

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9
Q

Why is pyruvate referred to as a “metabolic fork in the road”?

A

Because once pyruvate is formed (glycolysis is complete), it can either enter into aerobic or anaerobic respiration pathways depending on the oxygen conditions

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10
Q

What are the main forms of fermentation?

A

Lactic Acid Fermentation and Alcohol Fermentation

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11
Q

What occurs in lactic acid fermentation?

A

Pyruvate is REDUCED in the presence of NADH to produced lactic acid and NAD+

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12
Q

What is the chemical formula for lactic acid fermentation?

A
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13
Q

In what instances or industries is lactic acid fermentation used?

A

Food industries to produce things like yogurt and cheese

+

During muscle fatigue

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14
Q

Alcohol Fermentation General Process

A

1 : Glucose –> Acetaldehyde + CO2

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15
Q

For every ONE molecule of glucose fermented, how much of other products are produced?

A

ONE glucose –> Alcohol fermentation

==
2 CO2
2 Ethanol
2 ATP (net)

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16
Q

What is the chemical formula for alcohol fermentation?

17
Q

How can we measure fermentation rates?

A

By tracking the products of fermentation!

18
Q

What alcohol fermentation products can be tracked in order to determine fermentation rates?