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Glycolysis and Alcoholic Fermentation
2
Transcript
Glycolysis and Alcoholic Fermentation
Author: Jean Sloat Morton, Ph.D.
Publication Year: 1980
Alana Belton and Ashley Hendrix
Glycolysis
When the oxygen supply runs short in heavy or prolonged exercise, muscles obtain most of their energy from an anaerobic (without oxygen)
Overview
Alcoholic Fermentation
- Alcoholic fermentation and glycolysis are anaerobic fermentation processes that begin with the sugar glucose.
- Glycolysis requires 11 enzymes which degrade glucose to lactic acid.
- Alcoholic fermentation follows the same enzymatic pathway for the first 10 steps.
- The last enzyme of glycolysis, lactate dehydrogenase, is replaced by two enzymes in alcoholic fermentation.
Yeast cells obtains energy under anaerobic conditions using a very similar process
- Glycolysis
- Alcoholic Fermentation
- How are they made and form
- Glycolysis is the chemical breakdown of glucose to lactic acid.
- This process makes energy available for cell activity in the form of a high-energy phosphate compound known as adenosine triphosphate (ATP)
- Alcoholic fermentation is identical to glycolysis except for the final step.
- In alcoholic fermentation, pyruvic acid is broken down into ethanol and carbon dioxide.
- Lactic acid from glycolysis produces a feeling of tiredness; the products of alcoholic fermentation have been used in baking and brewing for centuries.
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