How does glucose fermentation correlate with oxygen requirement?
Homework Answers
Solution
- The concentration of oxygen and its availabilty determines the whether fermentation is required of aerobic oxidation js needful.
- if oxygen is present then cell starts aerobic oxidation of glucose via glycolysis and citric acid cycle to electron transport chain to syntheisize ATP.
- If there is no oxygen that time cell starts glucose fermentation to fulfill the need of energy in very short time.
- If aerobic cells need more energy in very short period of time such time at that time cell can start fermentation in the presence of oxygen very lesss in concentration.
1. Why do yeasts perform alcohol fermentation? 2. What is the chemical reaction for fermentation? 3....
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actate Fermentation Alcoholic Fermentation Description Starts with glycolysis Generates pyruvate at the end of glycolysis Does...
actate Fermentation Alcoholic Fermentation Description Starts with glycolysis Generates pyruvate at the end of glycolysis Does not generate any CO2 Starts with six-carbon glucose and ends with two molecules of a two-carbon by-product 000 Many people enjoy sugary soda pop because it is fizzy. This fizziness is the result of pressurized gas that is artificially added during the manufacturing process. People have also enjoyed the fizziness of beer and sparkling wine for thousands of years, but the gas in beer...
8. Requirement for Phosphate in Ethanol Fermentation In 1906 Harden and Young, in a series of...
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1st attempt How do fermentation reactions in oxygen-starved muscle cells and anaerobically grown yeast cells differ?...
1st attempt How do fermentation reactions in oxygen-starved muscle cells and anaerobically grown yeast cells differ? Choose one: Fermentation in muscle cells regenerates NAD and in yeast regenerates glucose. Fermentation in muscle cells generates NAD and in yeast generates NADH. Fermentation in muscle cells produces lactate and in yeast produces ethanol plus CO2. Fermentation in muscle cells produces ethanol plus CO2 and in yeast produces lactate. Fermentation in yeast cells includes glycolysis, whereas in muscle cells it bypasses glycolysis.
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8. Requirement for Phosphate in Ethanol Fermentation In 1906 Harden and Young, in a series of...
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three media used for glucose fermentation.
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actate Fermentation Alcoholic Fermentation Description Starts with glycolysis Generates pyruvate at the end of glycolysis Does not generate any CO2 Starts with six-carbon glucose and ends with two molecules of a two-carbon by-product 000 Many people enjoy sugary soda pop because it is fizzy. This fizziness is the result of pressurized gas that is artificially added during the manufacturing process. People have also enjoyed the fizziness of beer and sparkling wine for thousands of years, but the gas in beer...
8. Requirement for Phosphate in Ethanol Fermentation In 1906 Harden and Young, in a series of classic studies on the fermentation of glucose to ethanol and CO2 by extracts of brewer's yeast, made the following observations: 1) Inorganic phosphate was essential to fermentation; when the supply of phosphate was exhausted, fermentation ceased before all the glucose was used. 2) During fermentation under these conditions, ethanol, CO2, and a hexose bisphosphate accumulated. Questions: a) Why did fermentation cease when the supply...
1st attempt How do fermentation reactions in oxygen-starved muscle cells and anaerobically grown yeast cells differ? Choose one: Fermentation in muscle cells regenerates NAD and in yeast regenerates glucose. Fermentation in muscle cells generates NAD and in yeast generates NADH. Fermentation in muscle cells produces lactate and in yeast produces ethanol plus CO2. Fermentation in muscle cells produces ethanol plus CO2 and in yeast produces lactate. Fermentation in yeast cells includes glycolysis, whereas in muscle cells it bypasses glycolysis.
8. Requirement for Phosphate in Ethanol Fermentation In 1906 Harden and Young, in a series of classic studies on the fermentation of glucose to ethanol and CO2 by extracts of brewer's yeast, made the following observations: 2) During fermentation under these conditions, ethanol, CO2, and a hexose bisphosphate accumulated. Yeast produces ethanol and CO2 by fermentation. NADP+ will accumulate if no ethanol fermentation occurs in anaerobic conditions. Hence, no new NAD+ would be available for further glycolysis. Pyruvate is converted...
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