Aida Rogonich, Cristina Botello, Jacqueline Enriquez, Sarah Wolberg, Takira.
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Transcript of Aida Rogonich, Cristina Botello, Jacqueline Enriquez, Sarah Wolberg, Takira.
ALCOHOL FERMENTATION: STEP ONE
Glycolysis is the breaking of a carbohydrate into two pyruvates
Occurs in the cytoplasm of cells
No oxygen needed.
GLYCOLYSIS: PART ONE
2 PGAL’s (Phosphoglyceraldehyde - 3Carbon molecules) are formed from the breaking down of glucose (6C)
Two ATP's are required
GLYCOLYSIS: PART TWO
2 pyruvates are created from 2 PGAL's (3C)
Producing 4 ATP's and 2 NADH's Net production = 2ATP’s and 3 NADH’s
2ND STEP
WHERE DOES IT OCCUR?
No oxygen is used 2 Acetaldehyde is
reduced by NADH to ethanol
Regenerating supply of NAD+
Carbon dioxide may be realeased
Glycolysis continues
IN THE CYTOSOL OF YEAST!
2ND STEP CONT.
When the first step occurs and 2 acetaldehyde is formed, 2 CO₂ is released
Then acetaldehyde accepts hydrogen and electrons from the 2 NADH formed through Glycolysis
With the combining of e-, H+, and 2 acetaldehyde, 2 NAD+ is regenerated and 2ethanol is created
ALCOHOLIC FERMENTATION EQUATION
ALCOHOLIC FERMENTATION:
Glucose + 2 ADP + 2 Pі 2 ethanol + 2 CO₂ + 2 ATP + 2 H₂O
OR
C₆H₁₂O₆ 2 C₂H₅OH + 2 CO2
LACTIC ACID FERMENTATION:
Glucose + 2 ADP + 2 Pi 2 lactate + ATP + 2 H₂O
SUMMARIZATION OF FERMENTATIONHTTP://TRC.UCDAVIS.EDU/BIOSCI10V/BIS10V/MEDIA/CH06/FERMENTATION.SWF
WHAT ORGANISMS USE LACTIC ACID FERMENTATION?
Fermented vegetables Pickles!
The sugars in the pickles are converted to lactic acid, preserving the pickle
Lactobacillus bulgaricus – a bacteria Yogurt
Lactose is fermented by the bacteria to lactic acid, which both thickens the yogurt and restricts the growth of bacteria that poisons the food
Humans during anaerobic exercise
lactic acid is fermented in muscles where oxygen is depleted
makes muscles burn
RESOURCES
http://www.icr.org/article/172/ http://trc.ucdavis.edu/biosci10v/bis10v/
media/ch06/fermentation.swf http://www.bio.miami.edu/~cmallery/25
5/255atp/mcb8.5.fermentation.jpg