1 / 9

KEY CONCEPT Fermentation allows the production of a small amount of ATP without oxygen.

Explore how fermentation allows ATP production without oxygen through lactic acid and alcoholic processes. Learn its efficiency, effects on cells, and its role in food production.

jlien
Download Presentation

KEY CONCEPT Fermentation allows the production of a small amount of ATP without oxygen.

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. KEY CONCEPT Fermentation allows the production of a small amount of ATP without oxygen.

  2. If no oxygen is available, cells can obtain energy through the process of anaerobic respiration. • A common anaerobic process is fermentation. • Fermentation is not an efficient process and results in the formation of far fewer ATP molecules than aerobic respiration. There are two primary fermentation processes: • Lactic Acid Fermentation • Alcoholic Fermentation

  3. Lactic acid fermentationoccurs when oxygen is not available. For example, in muscle tissues during rapid and vigorous exercise, muscle cells may be depleted of oxygen. They then switch from respiration to fermentation.

  4. The process of lactic acid fermentationreplaces the process of aerobic respiration so that the cell can have a continual source of energy, even in the absence of oxygen. • However this shift is only temporary and cells need oxygen for sustained activity.

  5. Lactic acid that builds up in the tissue causes a burning, painful sensation.

  6. Alcohol fermentationoccurs in yeasts and some bacteria. Pyruvic acid formed during glycolysis is broken down to produce alcohol and carbon dioxide and is released (which is used to form ATP).

  7. Fermentation is used in food production. Name the Types!!! • Yogurt - Soy Sauce • Cheese - Vinegar • Bread - Pickles • Beer - Wine • Sauerkraut - Malt

More Related