ATP Production through Fermentation
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document in English
biology
case study
published 09/10/2007
review : Completed
level : General public
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SummaryMany 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.
Table of Contents
- Introduction
- Both these processes start off with glycolysis, a process which is used in anaerobic environments, and end with the production of ATP.
- Based on the fact that the ratio of CO2 to ATP produced is 1:1, we can test the rate of ATP indirectly by looking at the rate of CO2.
- Methods
- Results
- Discussion
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