- Slides: 8
Fermentation • Fermentation is releasing energy in the absence of oxygen. It is an ANAEROBIC process. • Occurs in the cytoplasm. • There are two main types of fermentation • Alcoholic Fermentation • Lactic Acid Fermentation • During Fermentation, cells convert NADH to NAD+, allowing glycolysis to continue.
Alcoholic Fermentation • Alcoholic fermentation is found in Yeasts, and a few other microorganisms. • Causes bread to rise • The equation is: Pyruvic acid + NADH alcohol + CO 2 + NAD+ Note: Carbon Dioxide is also produced! When yeast in the dough runs out of oxygen, it begins to ferment, giving off bubbles of carbon dioxide that form the air.
Lactic Acid Fermentation • Takes place in animal cells • Pyruvic acid from glycolysis can be converted to lactic acid. • This conversion regenerates NAD+ for glycolysis to continue • The equation is: Pyruvic acid + NADH lactic acid + NAD+ Lactic acid is created by unicellular organisms in the production of cheese, pickles, kimchi and other foods.
Muscle soreness § Lactic acid is produced in your muscles during rapid exercise when the body cannot supply enough oxygen to the tissues. But lactic acid does not directly cause muscle burn or soreness!! § Through Lactic Acid Fermentation, ATP is made very quickly which causes a drop in the p. H This p. H drop is what causes muscle burn § If you continue to exercise, then you will tear your muscles and cause muscle soreness
Lactic Acid Fermentation • Lactic Acid fermentation diagram
Energy use by humans Cells contains small amounts of ready ATP -About 5 seconds worth After that, your body uses lactic acid formation -This lasts for about 90 seconds -You breathe hard to get rid of the lactic acid buildup For exercise longer than 90 seconds, cellular respiration is used -This is a slow method to generate ATP -Glycogen (a form of carbohydrate) is used for the first 15 -20 minutes of cellular respiration -After that other molecules, such as fats, are broken down