Fermentation Fermentation is a natural process that has been going on in nature since before humans existed. For centuries we have been practicing food fermentation‚ knowingly or unknowingly. Every food culture in the world throughout history has been using fermentation in their food in some way. Bread making originated in Egypt 3500 years ago. Fermented drinks were being produced and consumed in Babylon(now Iraq) 7000 years ago. China is thought to be the birth place of fermented vegetables. A
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2. Describe the steps involved transforming energy from burning glucose to synthesis of ATP. Cellular respiration‚ in the process of ATP synthesis‚ refers collectively to intercellular reactions in which energy-rich molecules are broken down to form ATP‚ using O2 and producing CO2 (2). In most cells‚ ATP is generated from the disassembling of absorbed nutrient molecules in three stages‚ glycolysis: in the cytosol‚ the citric acid cycle: in the mitochondrial matrix and oxidative phosphorylation: at
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Transporting Nutrients Pigments and photosynthesis 1. Distinguish between the strategies used by autotrophs and heterotrophs to obtain free energy for cellular processes. In other words‚ how and in what form does each capture and store that energy? 2. Explain how photosynthesis differs in eukaryotic organisms (with organelles such as chloroplasts) and in prokaryotic organisms (single-celled‚ no organelles). 3. How does a metabolic pathway such as photosynthesis suggest common ancestry? 4
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“Respiration” and “Photosynthesis” All life depends on two chemical reactions “Respiration” and “Photosynthesis”. These two processes are quite crucial because they are a source to nearly all life on Earth. Both of these processes are quite similar yet differentiate vastly. In this essay I’ll be comparing and contrasting “Photosynthesis” and “Respiration”. I’ll start by discussing what actually happens
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Yogurt Fermentation Yogurt is made by lactic acid fermentation. The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot‚ or form the soft gel that is characteristic of yogurt. The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt. Lactobacillus
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Coupled Reactions ABSTRACT A way to drive a non-spontaneous reaction forward is by coupling it with another reaction that is highly spontaneous‚ resulting to a spontaneous overall reaction. In this study‚ since the extraction of C(s) from CO2(s) is a non-spontaneous process‚ it was coupled with the oxide formation reaction of Mg‚ a reaction with high spontaneity‚ so that the process of the extraction of C(s) would proceed. The reactions and products which were a mix of black and white
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more than one forms of fermentation; yeast fermentation is probably the most common method. This process is used in many everyday products today. Yeast was first discovered in 1676‚ but was used before. It has also led to numerous scientific advances. Yeast expands‚ especially well with a good amount of sugar‚ the more of the amount the greater it expands. Yeast is a single-celled organism‚ a fungus to be more specific. They consume carbohydrates‚ mainly sugars‚ and produce carbon dioxide and ethanol
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Fermentation is a process performed by cells in the absence of oxygen to produce small amounts of ATP. During this process the six-carbon sugar glucose is broken down into two molecules of the three-carbon organic acid‚ pyruvic acid‚ coupled with the transfer of chemical energy to make adenosine triphosphate (ATP). Fermentation is used by many producers to make many of the commodities which we are used to today. Some of these commodities include yogurt‚ cheese‚ wine‚ bread‚ beer‚ rum‚ and even
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requires some sort of energy that our body produces. The most important energy molecule in the cell that our body uses is adenosine triphosphate (ATP). ATP is “a high-energy molecule that stores a considerable amount of energy within the chemical bonds that hold the molecule together” (Exercise Physiology: Tennis Physiology). ATP results from energy being produced from either an aerobic system or anaerobic system. The production of ATP can come from systems such as ATP-PC and glycolysis‚ which is
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Chloroplasts and Photosynthesis All animals and most microorganisms rely on the continual uptake of large amounts of organic compounds from their environment. These compounds are used to provide both the carbon skeletons for biosynthesis and the metabolic energy that drives cellular processes. It is believed that the first organisms on the primitive Earth had access to an abundance of the organic compounds produced by geochemical processes‚ but that most of these original compounds were used up billions
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