Carbon Dioxide
2
ethanol
alcohol fermentation -- the ethanol (alcohol) and carbon dioxide are produced by the yeast.
The economic importance of alcoholic fermentation is the production of bread and alcoholic beverages. Alcoholic fermentation is the driving force of the beer industry and the baked good industries.
The process that produces ethanol is alcoholic fermentation. The process that produces lactic acid is lactic acid fermentation.
15%
Lactic Acid
There are two types of fermentation: Alcoholic Fermentation and Lactic Acid Fermentation. Both types have the same reactants: Pyruvic acid and NADH, both of which are products of glycolysis. In alcoholic fermentation, the major products are alcohol and carbon dioxide. In lactic acid fermentation, the major product is lactic acid. For both types of fermentation, there is a side product: NAD+ which is recycled back to glycolysis so that small amounts of ATP can continue to be produced in the absence of oxygen.
Two different products that result from alcohol fermentation are ethanol (the type of alcohol found in alcoholic beverages) and carbon dioxide gas. Ethanol is the desired end product, while carbon dioxide is a byproduct produced during the fermentation process.
Alcoholic fermentation and lactic acid fermentation are both types of anaerobic processes that produce energy for cells. They are similar in that they both involve the breakdown of glucose to produce energy and end products. However, they differ in the final byproducts produced. Alcoholic fermentation produces ethanol and carbon dioxide, while lactic acid fermentation produces lactic acid.
the two main types of fermentation are alcoholic fermentation and lactic acid fermentation. The two main types of fermentation are: 1.) Alcoholic fermentation 2.) Lactic acid fermentation
Alcoholic and Lactate fermentation