Order Now Order Now
Login / SignUp
Order Now

Home Free Essays

>>

All Subjects

>>

Biology And Life Sciences

>>

Abstract: Cellular Fermentation

Abstract: Cellular Fermentation

Download

Title page

Cellular fermentation

Cellular fermentation is a process in which glucose releases energy even in absence of oxygen. Yeast cells facilitate fermentation and normal takes place in bacteria and muscle cells. The process of fermentation is required in creation of bread and alcohol. In this process cellular respiration is used for metabolizing glucose. Pyruvic acid is also used for metabolism of glucose even when oxygen is deficient or missing. The process suggests conversion of pyruvic acid to acetaldehyde which is then transformed to to ethyl alcohol. The process of glycolysis produce two molecules of glucose. Yeasts can also be used in the process of fermentation because they contain enzymes which are capable of converting pyruvic acid to ethyl alcohol. This process involve removal of electrons and hydrogen ions from NADH. This results in keeping two ATP molecules alive. Alcohol kills the yeast when ethyl alcohol reaches at least 15 percent. Yeast is commonly used in the production of bread and alcohol. Carbon dioxide is removed during the Krebs cycle which causes the bread to rise CITATION Cla185 \l 1033 (Brice, Cubillos and Dequin).

Two common types are lactic acid and alcoholic fermentation. In lactic acid frère mentation aerobic respiration leads to glycolysis. Lactate is an enzyme which dehydrogenase reaction for starting glycolysis and leads to the formation of lactate. In alcoholic fermentation yeast and sugar combines to generate energy that becomes visible as bubbles in aerobic and anaerobic exercises. Removal of carbon dioxide is leads to formation of acetaldehyde that further leads to formation of ethanol. Lactic acid generated through lactate which is then accumulated in the muscle. Ethyl alcohol fermentation is different from lactic acid fermentation. Lungs keep oxygen according to the demand of the body during exercise when most of the energy is required.

Work Cited

BIBLIOGRAPHY Brice, Claire, et al. "Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen ." PlosOne (2018).

More Subjects

Education

(5614)

English

(2294)

Business And Management

(1760)

Healthcare And Nursing

(1684)

Psychology

(929)

History And Anthropology

(743)

Sociology

(572)

IT

(446)

Education

(429)

Finance, Accounting And Banking

(419)

Philosophy

(347)

Political Science

(310)

Law And International Law

(308)

HRM

(300)

Economics

(288)

Biology And Life Sciences

(267)

Literature

(249)

Marketing And PR

(238)

Culture

(140)

Environmental Science

(109)

Geography

(92)

Statistics

(64)

Maths

(53)

International Relations

(44)

Physics

(30)

Chemistry

(25)

Capstone

(8)

Project Management

(8)

Reflective Thinking

(7)

Critical Review

(3)

Linguistics

(3)

Critical Appraisal

(2)

BUS 2090

(2)

English 12 Drama

(1)

Business Information Technology

(1)

Operational Plan

(1)

Corporate Finance

(1)

L2 Photography And Design

(1)

Food Nutrition

(1)

Leadership

(1)

Nursing

(1)

MBA

(1)

Social Enterprise Project

(1)

Government

(1)

Our tools

Essay typer Grammar Checker Plagiarism Checker Citation Generator

Useful Links

Free Essays About Blog

Contact me

info@freeessaywriter.net

If you have any queries please write to us

Join our mailing list

Invalid Email Address!
Thank you for joining our mailing list

Please note that some of the content on our website is generated using AI and it is thoroughly reviewed and verified by our team of experienced editors. The essays and papers we provide are intended for learning purposes only and should not be submitted as original work.

@ All Rights Reserved 2023 info@freeessaywriter.net

Privacy Policy Terms of Service Use Contact
Back to top