Transcript Fermentation - whiteplainspublicschools.org

Fermentation
A continuation of Glycolysis
Glycolysis
GLUCOSE
2NADH
2 Pyruvic Acid
Molecules
• Label the steps of glycolysis you learned about
yesterday
Anaerobic Respiration:
Fermentation
• Fermentation begins with pyruvic acid formed
from glycolysis if no oxygen is present.
• Two types of fermentation can depending on
the type of organism
Pyruvic Acid
Alcoholic Fermentation
occurs in yeasts (fungus)
and bacteria
Lactic Acid Fermentation
occurs in animals’ muscle
tissue
Alcoholic Fermentation
• Pyruvic acid combines with one of the high
energy NADH molecules formed from glycolysis
• Ethyl alcohol, carbon dioxide and NAD+ are
formed
• The NAD+ is reused in glycolysis
• The ethyl alcohol and CO2 have some uses to
humans
NADH
Pyruvic Acid
CO2
Ethyl
Alcohol
NAD+
Brewing Beer
• Beer has been created by humans for over 10,000
years.
• The CO2 produced makes the beer slightly
carbonated
Making Bread
• As the yeast in bread dough produces CO2 the
it rises.
• The alcohol is present in the raw dough but
evaporates away as the bread is baked
Lactic Acid Fermentation
• Pyruvic acid is converted into lactic acid by
using a NADH molecule created during
glycolysis.
NAD+
NADH
Pyruvic Acid
Lactic Acid
Feel the Burn!
• Strenuous exercise causes
muscles to run low on
oxygen so your cells switch
to anaerobic respiration
and produce lactic acid
through fermentation.
• The buildup causes a
burning sensation in your
muscles