4.2 Overview of Photosynthesis•Set up Cornell Notes on pg. 53

•Topic: 4.6 Fermentation

•Essential Question:

1.How are lactic acid fermentation and alcoholic fermentation similar? How are they different?

2.1 Atoms, Ions, and Molecules

4.6 Fermentation

1. How are lactic acid fermentation and alcoholic fermentation similar? How are they different?

KEY CONCEPT Fermentation allows the production of a small amount of ATP without oxygen.

4.6 Fermentation

KEY CONCEPT Fermentation allows the production of a small amount of ATP without oxygen.

4.6 Fermentation

Think about how your body feels during exercise….

• Arms and legs feel heavy• Muscles burn• You lose strength• Breathing rate increases

Your muscles are using fermentation!

4.6 Fermentation

• The cells in your body cannot store large amounts of oxygen for cellular respiration

• Breathing normal will provide you with enough oxygen for your regular activities

4.6 Fermentation

• When you are doing high levels of activity your body cannot bring in enough oxygen for your cells even though you breathe faster

How do your cells function without enough oxygen to keep cellular respiration going?– Your body will continue by using glycolysis and

fermentation

4.6 Fermentation

4.6 Fermentation

Please draw on pg. 52

4.6 Fermentation

• Anaerobic process– occurs when oxygen is not

available for cellular respiration

– Fermentation does not produce ATP, instead it allows glycolysis to continue making ATP

Fermentation

There are 2 types…

4.6 Fermentation

• 1. Lactic acid fermentation occurs in some bacteria and animal cells (muscle cells) when oxygen is unavailable• Pyruvate and NADH enter fermentation• Pyruvate converted into lactic acid• Product: 2 lactic acid molecules

4.6 Fermentation

Draw on pg. 52

Glycolysis

4.6 Fermentation

• Lactic acid is a waste product that builds up in the muscle cells– Causes a “burning” feeling

• Once oxygen is available, cellular respiration resumes– The lactic acid will quickly be broken down and removed

from the cells- This is why you continue to breathe hard for several minutes after

you stop exercising- Your body is making up for the oxygen deficit in your cells

4.6 Fermentation

• Lactic acid fermentation is used in food production using bacteria:

– yogurt

– cheese

– Turns soy beans into soy sauce

– Turns cabbage into sauerkraut

4.6 Fermentation

• 2. Alcoholic fermentation is similar to lactic acid fermentation.– Pyruvate and NADH enter alcoholic fermentation– energy from NADH is used to split pyruvate into an alcohol

and carbon dioxide– Product: 2 Ethyl alcohol, 2 CO2

4.6 Fermentation

Draw on pg. 52

Glycolysis

4.6 Fermentation

• Alcoholic fermentation:– Causes CO2 bubbles

- Cause bread to rise- Provide bubbles in beer and champagne

– Causes the production of alcohol

4.6 Fermentation

Discussion Question: Hypothesize

• If alcoholic fermentation creates CO2 and alcohol, how come we don’t get “drunk” when we eat bread?– Yeasts release their alcoholic wastes to their

surroundings– CO2 and alcohol are released to the environment

4.6 Fermentation

Discussion Question: Hypothesize

• So how to we make wine and beer alcoholic?• Yeasts are grown anaerobically, so that they will ferment

sugars and produce alcohol• Beer and wine made in “vats”

– No air/oxygen gets in– Excess CO2 is allowed out

4.6 Fermentation

Videos

• Fermentation (5m 38s)• Wild Fermentation Bubbles (1m 6s)• ATP/Glycolysis/Fermentation (7m 41s)