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... process that allows glycolysis to continue, but does not produce ATP on its own. The main function of fermentation is to remove electrons from molecules of NADH, the energy-carrier produced by glycolysis, to form NAD+. The molecules of NAD+ are recycled to glycolysis, which can continue to produce a ...
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Name Date

... 9. Fermentation produces no more ATP beyond the small yield from glycolysis, but the remaining reactions a. regenerate ADP c. dump electrons on an inorganic substance (not oxygen) b. regenerate NAD+ d. generate water 10. In certain organisms & under certain conditions, ________ can be used as an ene ...
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Butyric acid



Butyric acid (from Greek βούτῡρον, meaning ""butter""), also known under the systematic name butanoic acid, abbreviated BTA, is a carboxylic acid with the structural formula CH3CH2CH2-COOH. Salts and esters of butyric acid are known as butyrates or butanoates. Butyric acid is found in milk, especially goat, sheep and buffalo milk, butter, parmesan cheese, and as a product of anaerobic fermentation (including in the colon and as body odor). It has an unpleasant smell and acrid taste, with a sweetish aftertaste (similar to ether). It can be detected by mammals with good scent detection abilities (such as dogs) at 10 parts per billion, whereas humans can detect it in concentrations above 10 parts per million.Butyric acid is present in, and is the main distinctive smell of, human vomit.Butyric acid was first observed (in impure form) in 1814 by the French chemist Michel Eugène Chevreul. By 1818, he had purified it sufficiently to characterize it. The name of butyric acid comes from the Latin word for butter, butyrum (or buturum), the substance in which butyric acid was first found.
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