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Aida Rogonich, Cristina Botello, Jacqueline Enriquez, Sarah Wolberg, Takira.

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Presentation on theme: "Aida Rogonich, Cristina Botello, Jacqueline Enriquez, Sarah Wolberg, Takira."— Presentation transcript:

1 Aida Rogonich, Cristina Botello, Jacqueline Enriquez, Sarah Wolberg, Takira

2  Glycolysis is the breaking of a carbohydrate into two pyruvates  Occurs in the cytoplasm of cells  No oxygen needed.

3  2 PGAL’s (Phosphoglyceraldehyde - 3Carbon molecules) are formed from the breaking down of glucose (6C)  Two ATP's are required

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6  2 pyruvates are created from 2 PGAL's (3C)  Producing 4 ATP's and 2 NADH's  Net production = 2ATP’s and 3 NADH’s

7 WHERE DOES IT OCCUR?  No oxygen is used  2 Acetaldehyde is reduced by NADH to ethanol  Regenerating supply of NAD+  Carbon dioxide may be realeased  Glycolysis continues IN THE CYTOSOL OF YEAST!

8  When the first step occurs and 2 acetaldehyde is formed, 2 CO ₂ is released  Then acetaldehyde accepts hydrogen and electrons from the 2 NADH formed through Glycolysis  With the combining of e-, H+, and 2 acetaldehyde, 2 NAD+ is regenerated and 2ethanol is created

9 ALCOHOLIC FERMENTATION:  Glucose + 2 ADP + 2 Pі  2 ethanol + 2 CO ₂ + 2 ATP + 2 H ₂ O OR  C ₆ H ₁₂ O ₆  2 C ₂ H ₅ OH + 2 CO 2 LACTIC ACID FERMENTATION:  Glucose + 2 ADP + 2 Pi  2 lactate + ATP + 2 H ₂ O

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11  Fermented vegetables  Pickles!  The sugars in the pickles are converted to lactic acid, preserving the pickle  Lactobacillus bulgaricus – a bacteria  Yogurt  Lactose is fermented by the bacteria to lactic acid, which both thickens the yogurt and restricts the growth of bacteria that poisons the food  Humans  during anaerobic exercise  lactic acid is fermented in muscles where oxygen is depleted  makes muscles burn

12   a/ch06/fermentation.swf a/ch06/fermentation.swf  atp/mcb8.5.fermentation.jpg atp/mcb8.5.fermentation.jpg

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