How And Why Does Fermentation Matter?
What is fermentation and why does it matter ? Fermentation is the process in which glucose is broken down in the absence of oxygen. Fermentation matters for many reasons. It's important in muscles because it allows the muscles to keep getting energy from glucose even though oxygen can't keep up with supplying. Fermentation also takes away the end products of glycolysis so that glycolysis can continue breaking down glucose and releasing energy. Fermentation is also important to the baking industry because of yeast that helps produce bubbles of carbon dioxide and that helps make dough rise for bread. Also yeast uses fermentation to produce alcohol. There are many ways fermentation is used in the body or in products but what does fermentation
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really do in the body and why does it matter to industries as well? Fermentation allows glycolysis to break down, anaerobic respiration is used in fermentation, there is alcohol fermentation, and lactic acid fermentation is used as well.
One way fermentation is important to the body is when there is no more oxygen to release.
Fermentation uses and release energy from food. For example, you're playing basketball and all you're doing is running up and down the court and after a while you're starting to feel tired , but before the game started you were perfectly fine because you haven't been using any energy at the time. Therefore you are using up most oxygen as you're running back and forth. What happens when you're using up all the oxygen within you ? Using up the oxygen in you doesn't necessarily mean you can't really breath any more it just means that your energy is slowing down and that's what makes you slow down. Although it is very important to to eat before you play in any sport because the food you eat while you're playing in sports release energy out of you. What makes fermentation release energy from food is the start of glycolysis. Glycolysis is the breakdown of glucose which releases energy, When glycolysis stops working for a minute NADH is formed with in NAD. What NAD does is carry on the energy and while that energy is gone NADH comes in contact. The thing is that NADH cannot stay because it has to move on the next round of releasing energy. The only way NADH could be gone for a second is if fermentation generates ATP which provides enough energy for oxygen cells. (Biology, Matthew
Distefano)
To get a better understanding about glycolysis that's used in fermentation, it's basically the breakdown of glucose (simple sugar). Glycolysis is a ten step process and it breaks down one molecule of glucose into 3 carbon molecules pyruvate or pyruvate acid which releases 4 molecules of ATP. Pyruvate is basically an end product of glycolysis which is being broken down. There is only 2 ATP glycolysis releases so that it's possible to have energy without using oxygen. The process of glycolysis only releases one-fourth of energy that's stored in glucose. There isn't much energy that's being released because most of the energy remains locked in pyruvate. bio100.class.uic.edu
Another important fermentation is Alcohol Fermentation. Alcohol fermentation is is important because it is used in the bread baking industry, yeast and some bacteria can ferment glucose to produce the alcohol ethanol. In the baking industry they depend on yeast to carry out fermentation so it can produce carbon dioxide and that causes bread dough to rise. Also beer, liquor, and wine industries depends on yeast to ferment sugar into ethyl alcohol. Another use of ethanol that's produced by yeast is gasoline which is also called gasohol. (AP Biology, Deborah T. Goldberg)
What causes muscle fatigue during a strenuous exercise or in any sports? Lactic acid does. Lactic acid that is produced is moved from the muscles through the blood to the liver. After that is being done it is switched back into glucose which is being broken down to release more energy when oxygen becomes present. This process repeats over and over. Although if lactic acid builds up in muscle cells at a faster rate than blood can remove it, muscle pain could result. Too much of lactic acid can cause a lot of burning pain in the muscle during strenuous exercise. That is one reason why lactic acid isn't good for the body. Another reason why lactic acid isn't good for the body is because it's poisonous to human cells. If you're doing a lot of working out with your body but not letting a lot of oxygen into your system glycolysis will go straight to lactic acid fermentation. Lactic acid can be a cause for heart attacks. This is because the lactic that builds up can prevent air from going to the body. Although lactic acid fermentation can help through strenuous exercises because it provides a small amount of energy from glucose when oxygen is not present to do so. (Chemistry matter and change, McGraw)
What is anaerobic respiration and what does it have to do with fermentation? Anaerobic respiration is one of the pathways for oxidizing fuel molecules without oxygen. Although there is two types of anaerobic which is facultative anaerobes and obligate anaerobes. Facultative anaerobes can tolerate the presence of oxygen but they don't really use it. Obligate anaerobe cannot live in an environment containing oxygen. Fermentation can generate ATP during anaerobic respiration only as long as there is an adequate supply of NAD to accept electrons during glycolysis. Glycolysis would shut down without mechanism to convert NADH back to NAD. (AP Biology, Deborah t. Goldberg)
In conclusion, fermentation is obviously the breakdown of glucose in the absence of oxygen which glycolysis comes in at and does its part. Although going back to the two main types of fermentation which is alcohol fermentation and lactic acid fermentation which plays a big role in baking industries and in the body or muscles. Last but not least there is anaerobic respiration which is one of the pathways to release energy without using oxygen. Fermentation is really important for all these reasons because if we were to only depend on oxygen, what happens without oxygen ? most likely everyone will pass out especially if we’re all depending it. Fermentation is another way for releasing energy into our bodies so that we can stay on the go when doing exercises or playing sports. Also fermentation is good to industries with using yeast and that explains how bread is made. Yeast is also used to produce beer, wine, and liquor.
really do in the body and why does it matter to industries as well? Fermentation allows glycolysis to break down, anaerobic respiration is used in fermentation, there is alcohol fermentation, and lactic acid fermentation is used as well.
One way fermentation is important to the body is when there is no more oxygen to release.
Fermentation uses and release energy from food. For example, you're playing basketball and all you're doing is running up and down the court and after a while you're starting to feel tired , but before the game started you were perfectly fine because you haven't been using any energy at the time. Therefore you are using up most oxygen as you're running back and forth. What happens when you're using up all the oxygen within you ? Using up the oxygen in you doesn't necessarily mean you can't really breath any more it just means that your energy is slowing down and that's what makes you slow down. Although it is very important to to eat before you play in any sport because the food you eat while you're playing in sports release energy out of you. What makes fermentation release energy from food is the start of glycolysis. Glycolysis is the breakdown of glucose which releases energy, When glycolysis stops working for a minute NADH is formed with in NAD. What NAD does is carry on the energy and while that energy is gone NADH comes in contact. The thing is that NADH cannot stay because it has to move on the next round of releasing energy. The only way NADH could be gone for a second is if fermentation generates ATP which provides enough energy for oxygen cells. (Biology, Matthew
Distefano)
To get a better understanding about glycolysis that's used in fermentation, it's basically the breakdown of glucose (simple sugar). Glycolysis is a ten step process and it breaks down one molecule of glucose into 3 carbon molecules pyruvate or pyruvate acid which releases 4 molecules of ATP. Pyruvate is basically an end product of glycolysis which is being broken down. There is only 2 ATP glycolysis releases so that it's possible to have energy without using oxygen. The process of glycolysis only releases one-fourth of energy that's stored in glucose. There isn't much energy that's being released because most of the energy remains locked in pyruvate. bio100.class.uic.edu
Another important fermentation is Alcohol Fermentation. Alcohol fermentation is is important because it is used in the bread baking industry, yeast and some bacteria can ferment glucose to produce the alcohol ethanol. In the baking industry they depend on yeast to carry out fermentation so it can produce carbon dioxide and that causes bread dough to rise. Also beer, liquor, and wine industries depends on yeast to ferment sugar into ethyl alcohol. Another use of ethanol that's produced by yeast is gasoline which is also called gasohol. (AP Biology, Deborah T. Goldberg)
What causes muscle fatigue during a strenuous exercise or in any sports? Lactic acid does. Lactic acid that is produced is moved from the muscles through the blood to the liver. After that is being done it is switched back into glucose which is being broken down to release more energy when oxygen becomes present. This process repeats over and over. Although if lactic acid builds up in muscle cells at a faster rate than blood can remove it, muscle pain could result. Too much of lactic acid can cause a lot of burning pain in the muscle during strenuous exercise. That is one reason why lactic acid isn't good for the body. Another reason why lactic acid isn't good for the body is because it's poisonous to human cells. If you're doing a lot of working out with your body but not letting a lot of oxygen into your system glycolysis will go straight to lactic acid fermentation. Lactic acid can be a cause for heart attacks. This is because the lactic that builds up can prevent air from going to the body. Although lactic acid fermentation can help through strenuous exercises because it provides a small amount of energy from glucose when oxygen is not present to do so. (Chemistry matter and change, McGraw)
What is anaerobic respiration and what does it have to do with fermentation? Anaerobic respiration is one of the pathways for oxidizing fuel molecules without oxygen. Although there is two types of anaerobic which is facultative anaerobes and obligate anaerobes. Facultative anaerobes can tolerate the presence of oxygen but they don't really use it. Obligate anaerobe cannot live in an environment containing oxygen. Fermentation can generate ATP during anaerobic respiration only as long as there is an adequate supply of NAD to accept electrons during glycolysis. Glycolysis would shut down without mechanism to convert NADH back to NAD. (AP Biology, Deborah t. Goldberg)
In conclusion, fermentation is obviously the breakdown of glucose in the absence of oxygen which glycolysis comes in at and does its part. Although going back to the two main types of fermentation which is alcohol fermentation and lactic acid fermentation which plays a big role in baking industries and in the body or muscles. Last but not least there is anaerobic respiration which is one of the pathways to release energy without using oxygen. Fermentation is really important for all these reasons because if we were to only depend on oxygen, what happens without oxygen ? most likely everyone will pass out especially if we’re all depending it. Fermentation is another way for releasing energy into our bodies so that we can stay on the go when doing exercises or playing sports. Also fermentation is good to industries with using yeast and that explains how bread is made. Yeast is also used to produce beer, wine, and liquor.