Fermintation
There are two types of fermentation, alcoholic and lactic acid fermentation. The reactant for both is glucose, C6H12O6.
callular respiration breaks down food with oxygen and fermentation breaks down food with out using oxygen
Oxygen of couse is used to breathe!
sodium use in physical
Yes.
lack of oxygen
Alcaholic Fermination:*Pyruvic acid is converted to carbon dioxide and alcahol*Used to make bread, wine, beer, and ethenol.*bacteria and yeast.Lactic Acid Fermination:*Pyruvic acid is converted into lactic acid.*Occurs in animal cells-A build-up of lactic acid causes muscle fatique and soreness
Glucose
Fermintation
Definiton= the anaerobic production of lactic acid from glucose.
In making wine from grapes and beer from barley
Alcoholic fermintationAlcoholic fermintation
Fermintation by fungus.
The main product is ATP. ethanol also produced as a bi product
This is the process of anaerobic respiration. Glycolisis/fermintation.
The formula is glucose (C6H12O6)= 2 C2H5OH (alchohol) + CO2 (carbon dioxide).