Fermentation allows glycolysis to continue under anaerobic conditions (i.e. in the lack of oxygen)
Yeast metabolizes pyruvic acid through fermentation to produce alcohol because this process enables it to regenerate NAD+, necessary for sustaining glycolysis in the absence of oxygen. By converting pyruvic acid into alcohol, yeast can maintain its energy production despite limited oxygen availability. Additionally, secreting pyruvic acid directly would not serve the same energy-generating purpose as fermentation.
Anaerobiosis is another term for anaerobic respiration. Fermentation is also sometimes used interchangeably with anaerobic respiration.I agree with the above; however, we recently discussed this and as far as fermentation is concerned, there are many types; the two most common are: lactic acid fermentation and alcohol fermentation. = =
ANAEROBIC RESPIRATION is how the cells produce ATP when no oxygen is present: Anaerobic (fermentation) vs. Aerobic Respiration i. Without oxygen to accept electrons in the electron transport chain, most of cellular respiration stops. ii. Fermentation enables some cells to produce ATP in the absence of oxygen. iii. In glycolysis, glucose is oxidized to two pyruvate molecules with NAD+ being reduced to NADH. iv. Pyruvate then accepts electrons from NADH, oxidizing it back to NAD+. The NAD+ is then available to oxidize more glucose. v. Because the pyruvate does not enter the Krebs cycle, there is still a lot of energy which is not removed from the fuel. This is evident in yeast fermentation where the end product is alcohol - a high energy fuel. vi. Human muscle cells switch from aerobic respiration to lactic acid fermentation to generate ATP when O2 is scarce. When O2 is absent, the ETC stops; therefore pyruvate accepts electrons, forming lactic acid. This waste product causes muscle fatigue and cramping, but it is eventually converted back to pyruvate in the liver. vii. Under aerobic respiration, a molecule of glucose yields 36-38 ATP, but the same molecule of glucose yields only 2 ATP under anaerobic respiration. Hope this helps. it is a section out of my biology notes. If it doesnt, google Anaerobic respiration and wiki will give you a good answer
active transport and osmosis
Endospores are a dormant, tough outer layer that bacteria can form to survive harsh conditions. These endospores can germinate into active bacterial cells when conditions become more favorable for growth.
Fermentation enables glycolysis to continue as long as the glucose supply lasts. Glycolysis enables the fermentation to continues under an anaerobic conditions.
Fermentation in plants usually occurs in conditions where oxygen is limited, such as during root growth in waterlogged soil. Plant fermentation enables the cells to produce energy in the absence of oxygen by converting sugars into compounds like ethanol or lactic acid.
Lactic acid fermentation. It only produces 1/18 as much energy, though your muscles can still keep going.
Fermentation.
Yeast metabolizes pyruvic acid through fermentation to produce alcohol because this process enables it to regenerate NAD+, necessary for sustaining glycolysis in the absence of oxygen. By converting pyruvic acid into alcohol, yeast can maintain its energy production despite limited oxygen availability. Additionally, secreting pyruvic acid directly would not serve the same energy-generating purpose as fermentation.
adaptations
catalyst.
If glycolysis occurred in only one step, it would be less efficient because the multiple steps of glycolysis allow for regulation and control of energy release at different points. The step-by-step breakdown of glucose allows the cell to extract energy more effectively and efficiently. Furthermore, the multi-step process enables the cell to produce a greater amount of ATP molecules.
to regulate commerce
Catalyst
Anaerobiosis is another term for anaerobic respiration. Fermentation is also sometimes used interchangeably with anaerobic respiration.I agree with the above; however, we recently discussed this and as far as fermentation is concerned, there are many types; the two most common are: lactic acid fermentation and alcohol fermentation. = =
To regulate commerce...