Anaerobic Respiration Aka Lactic Acid Fermentation and Alcoholic

Anaerobic Respiration… Aka Lactic Acid Fermentation and Alcoholic Fermentation *Fermentation allows the production of a small amount of ATP without oxygen.

Fermentation allows sugar breakdown to continue even when oxygen is unavailable. • Fermentation is an anaerobic process. – does not produce a lot of ATP … only 2 ATP!

• Lactic acid fermentation occurs in the cytoplasm of muscle cells. • Lactic Acid is what makes muscles sore after a hard workout.

Fermentation and its products are important in several ways. • Alcoholic fermentation is similar to lactic acid fermentation. • Occurs in the cytoplasm of the yeast cells. – Products of Alcoholic fermentation are alcohol and carbon dioxide

• The yeast uses the sugar food and as a result it gives off Carbon Dioxide… this is what makes the holes in your bread

Alcoholic Fermentation: The yeast creates ethyl alcohol which is used to make beer and wine.

• Fermentation is used in food production. – yogurt – cheese – bread

• Anaerobic Respiration: C 6 H 12 O 6 H 2 O + CO 2 + 2 ATP Glucose Water+Carbon Dioxide+ ATP Lactic Acid Fermentation = Glucose water + Carbon Dioxide + 2 ATP + Lactic Acid Alcoholic Fermentation = Glucose water + Carbon Dioxide + 2 ATP + Ethyl alcohol

• The reactants (what is required) is: Glucose • The products (what is produced) are: Water, Carbon Dioxide, 2 ATP, and EITHER Lactic Acid OR Ethyl alcohol