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What organic molecule is necessary to detect mixed acid fermentation by bacteria?
Formic acid is the organic molecule necessary to detect mixed acid fermentation by bacteria. It is produced as a byproduct of this fermentation process and can be detected through various chemical tests.
How many ATP are produced by the fermentation of one molecule of glucose?
2 ATP are produced in anaerobic respiration(fermentation)
Fermentation creates less ATP than?
Aerobic respiration. Fermentation produces a net gain of 2 ATP per glucose molecule, while aerobic respiration produces a net gain of 36-38 ATP per glucose molecule. This is due to the incomplete breakdown of glucose and the absence of an electron transport chain in fermentation.
How many molecules of lactic acid is produced from one molecule of glucose?
Two molecules of lactic acid are produced from one molecule of glucose during the process of anaerobic metabolism, known as fermentation, in the absence of oxygen. This reaction is carried out by some organisms like bacteria and muscle cells.
Both cellular respiration and fermentation begin with what molecule?
Both cellular respiration and fermentation begin with glucose molecule. In cellular respiration, glucose is broken down in the presence of oxygen to produce energy (ATP). In fermentation, glucose is broken down without oxygen to produce energy in the absence of oxygen.
What bacteria carrying out the fermentation of a glucose molecule?
Bacteria such as Lactobacillus and Escherichia coli are known to carry out fermentation of glucose molecules. Through this process, they can produce energy in the absence of oxygen by converting glucose into various byproducts like lactic acid or ethanol.
What organic molecule is necessary to detect mixed acid fermentation by bacteria?
Formic acid is the organic molecule necessary to detect mixed acid fermentation by bacteria. It is produced as a byproduct of this fermentation process and can be detected through various chemical tests.
How many ATP are produced by the fermentation of one molecule of glucose?
2 ATP are produced in anaerobic respiration(fermentation)
Yeast cells carry out fermentation when they are supplied with what type of molecule?
Yeast cells carry out fermentation when they are supplied with glucose molecule.
How many total molecule of carbon dioxide are produced during lactic acid fermentation of 1 glucose molecule?
Two molecules of carbon dioxide are produced during lactic acid fermentation of one glucose molecule.
Which molecule provides the raw material for fermentation?
Glucose provide raw material .
What is the net gain in atp when one glucose molecule undergoes alcoholic fermentation?
2
How many molecules of ATP are produced from one molecule of glucose at the end of fermentation?
26
Fermentation creates less ATP than?
Aerobic respiration. Fermentation produces a net gain of 2 ATP per glucose molecule, while aerobic respiration produces a net gain of 36-38 ATP per glucose molecule. This is due to the incomplete breakdown of glucose and the absence of an electron transport chain in fermentation.
What molecule is regenerated for glycolysis during fermentation?
NAD+ is the molecule that is regenerated for glycolysis during fermentation. NAD+ is essential for glycolysis to continue in the absence of oxygen by accepting electrons from glucose breakdown.
How many molecules of lactic acid is produced from one molecule of glucose?
Two molecules of lactic acid are produced from one molecule of glucose during the process of anaerobic metabolism, known as fermentation, in the absence of oxygen. This reaction is carried out by some organisms like bacteria and muscle cells.
What is the end products of glucose fermentation?
The end products of glucose fermentation vary depending on the type of organism and the fermentation pathway. In yeast, such as Saccharomyces cerevisiae, glucose fermentation primarily produces ethanol and carbon dioxide. In lactic acid bacteria, glucose fermentation results in lactic acid as the main product. Other fermentation pathways can produce acetic acid, butyric acid, or other organic compounds, depending on the specific microorganisms involved.
