Download Fermentation (Anaerobic Respiration)

Fermentation
(Anaerobic
Respiration)
Chemical Energy & Food

Calorie- amount of energy needed to raise
the temperature of 1 g of water 1 °C. Unit of
measurement for energy found in food.

GLUCOSE is the most abundant and
important sugar in nature.

Energy from Glucose/ Food is released
gradually.
Glycolysis (glyco=sugar, lysis= splitting)

1st Step in releasing energy from glucose.

One glucose molecule is broken into two molecules of
pyruvic acid.

Produces 2 ATP

Glycolysis can be followed by 2 different pathways. One
with oxygen- Respiration, one without- Fermentation.

http://www.science.smith.edu/departments/Biology/Bio23
1/glycolysis.html
Possible Pathways of
Making Energy
Aerobic: WITH oxygen
Anaerobic: WITHOUT oxygen
Fermentation (Anaerobic
Respiration):
 where
ATP is released from organic
compounds (such as glucose) in the
absence of oxygen
 2 Types:
Lactic
Acid Fermentation
Alcoholic
Fermentation
LACTIC ACID FERMENTATION
Performed by some fungi, some bacteria, and
sometimes by our muscles.
Products include cheese, yogurt, and very sore
muscles!
Alcohol Fermentation
Performed by yeast, some kinds of bacteria, & a
few other microorganisms use for energy
Products include CO2 and Alcohol
Used to make beer, bread and wine
Fermentation Equation:
C6H12O6
Monosaccharide
glucose
2 C2H5OH
alcohol
+ 2 CO2 +
carbon
dioxide
2ATP
Glycolysis
Glucose  2 Pyruvic Acid
Aerobic
Anaerobic
Respiration
Fermentation
Alcoholic
Lactic Acid
Example:
Example:
1. In muscle cells while exercising.
1. To make alcoholic
beverages using yeast
& sugars.