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/department s/Biology/Bio231/glycolysis.html Possible Pathways of Making Energy Glycolysis Respiration Aerobic: WITH oxygen Fermentation 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: Grapes C6H12O6 Monosaccharide glucose Controlled by enzymes obtained) (energy-filled substrate) 2 C2H5OH + 2 CO2 + 2ATP alcohol carbon (NRG (energydioxide filled “poison”) Glycolysis Glucose 2 Pyruvic Acid Aerobic Anaerobic Respiration Fermentation Lactic Acid Alcoholic Examples: Example: 1. In muscle cells while exercising. 1. To make alcoholic beverages using yeast & sugars. 2. Dairy products Alcoholic Fermentation Sugar Yeast Alcohol Time (hours)