ATP Production through Fermentation

Type :

Case study

Pages :

2 pages

Format :

.doc

Published date :

10/09/2007

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Summary :

 
 

Table of Contents ATP Production through Fermentation Table of Contents

 
  1. Introduction
  2. Methods
  3. Results
  4. Discussion
  5. Work cited

Abstract

Many people are already indirectly familiar with the processes of fermentation, from the baker to the body builder. The baker, when baking his bread, adds yeasts that produces CO2, which makes the bread rise. Alcohol is also produced during this fermentation but it quickly evaporates during the baking process. When the body builder is exercising too hard your muscles need extra energy which they obtain from lactic cid fermentation and the cramps that are felt are from the access lactic acid that is the byproduct. Moreover, anaerobic respiration is also carried out by some types of fungi and bacteria when the supply of oxygen is not enough for regular cellular respiration.

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About the author :

pencil image Ilya R.  
Level :General public Study : Medical studies School/University : SUNY Stony Brook

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