Lesson Overview Lesson OverviewFermentation Lesson Overview 9.3 Fermentation.

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Lesson Overview Lesson OverviewFermentation Lesson Overview 9.3 Fermentation

Lesson Overview Lesson OverviewFermentation Fermentation Fermentation is a process by which energy can be released from food molecules in the absence of oxygen. Fermentation occurs in the cytoplasm of cells.

Lesson Overview Lesson OverviewFermentation Alcoholic Fermentation Yeast and a few other microorganisms use alcoholic fermentation that produces ethyl alcohol and carbon dioxide. Chemical Equation: Pyruvic acid + NADH  Alcohol + CO 2 + NAD +

Lesson Overview Lesson OverviewFermentation Lactic Acid Fermentation Most organisms, including humans, carry out fermentation using a chemical reaction that converts pyruvic acid to lactic acid. Chemical equation: Pyruvic acid + NADH  Lactic acid + NAD +

Lesson Overview Lesson OverviewFermentation Energy and Exercise How does the body produce ATP during different stages of exercise?

Lesson Overview Lesson OverviewFermentation Quick Energy Cells normally contain small amounts of ATP produced during cellular respiration, enough for a few seconds of intense activity. Lactic acid fermentation can supply enough ATP to last about 90 seconds. However, extra oxygen is required to get rid of the lactic acid produced. Following intense exercise, a person will huff and puff for several minutes in order to pay back the built-up “oxygen debt” and clear the lactic acid from the body.

Lesson Overview Lesson OverviewFermentation Long-Term Energy For intense exercise lasting longer than 90 seconds, cellular respiration is required to continue production of ATP. Cellular respiration releases energy more slowly than fermentation does. The body stores energy in the form of the carbohydrate glycogen. These glycogen stores are enough to last for 15 to 20 minutes of activity. After that, the body begins to break down other stored molecules, including fats, for energy.