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Presentation transcript:

New seats for the new semester Pick up 2A + finals from the demo tables

Advisory 8:00 am-8:20 am 20 min Period 1 8:28 am-10:01 am 93 min Nutrition 10:01 am-10:13 am 12 min Period 2 10:21 am-11:54 am 93 min Lunch 11:54 am-12:29 pm 35 min Period 3 12:37 pm-2:10 pm 93 min Period 6 2:18 pm-2:56 pm 38 min

2 stamps for 2A quiz can be earned today FRQ Analysis and Final Exam QAE Homework due 2/6 Photosynthesis + Fermentation Video Notes (2A) AND Chapter 10 Reading Notes 2 stamps for 2A quiz can be earned today

Final Exam 15 A 16 D 17 B 18 B 19 B 20 A 21 B 22 D 23 B 24 C 25 D 26 B

KEY CONCEPT Fermentation allows the production of a small amount of ATP without oxygen.

If no oxygen is available, cells can obtain energy through the process of anaerobic respiration. A common anaerobic process is fermentation. Fermentation is not an efficient process and results in the formation of far fewer ATP molecules than aerobic respiration. There are two primary fermentation processes: Lactic Acid Fermentation Alcohol Fermentation

Lactic acid fermentation occurs when oxygen is not available. For example, in muscle tissues during rapid and vigorous exercise, muscle cells may be depleted of oxygen. They then switch from respiration to fermentation.

The pyruvic acid formed during glycolysis is broken down to lactic acid and energy is released (which is used to form ATP). Glucose → Pyruvic acid → Lactic acid + energy

The process of lactic acid fermentation replaces the process of aerobic respiration so that the cell can have a continual source of energy, even in the absence of oxygen. However this shift is only temporary and cells need oxygen for sustained activity.

Lactic acid that builds up in the tissue causes a burning, painful sensation.

Alcohol fermentation occurs in yeasts and some bacteria. Pyruvic acid formed during glycolysis is broken down to produce alcohol and carbon dioxide and is released (which is used to form ATP).

Glucose → Pyruvic acid → alcohol + carbon dioxide + energy

Fermentation is used in food production. Yogurt - Soy Sauce Cheese - Vinegar Bread - Olives/Pickles Beer/ Meade - Wine/ Ale Sauerkraut - Malt

Fermentation worksheet