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Ethanol and Lactic Acid Fermentation
A type of cellular respiration that happens when there is no final electron acceptor. Depending on the organism, ethanol or lactic acid will be produced. It is less efficient than aerobic respiration, but it still creates energy for the cell.
311 Questions
What is Ph of lactic acid having pka of 4.4 when its 20 percent dissociated?
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Using the Henderson-Hasslebach equation, pH=pKa+log([base]/[acid]), we can determine the pH as follows:
pH=4.4+log([0.8]/[0.2])
pH=4.4+log(4)
pH=4.4+0.60
pH=5.0
Why do yeast cells switch from aerobic to anaerobic respiration in the process of making ethanol?
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What compound must be generated during lactic acid fermentation for glycolysis to continue?
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Why does the human body prefer to use aerobics respiration instead of lactic acid fermentation?
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Are refrigerated blueberries that have started to bubble turning into vinegar or wine?
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Why is yoghurt made at 37 degrees?
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Yoghurt mixtures are incubated to ensure multiplication of lactic acid bacteria. This means that lactic acid will be produced, which will give the product good flavour and texture and extend shelf life.
What industries use synthetic rubber?
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Rubber serves a vital role in transportation industries but is also an important production material for medical supplies, packaging and sealing devices, construction equipment, and other goods.
Range of lactic acid in an athlete?
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There is really no specific range of lactic acid in an athlete.
What happens to CO2 when yeast is fermented?
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It is releases out. Then it is exhaled
