Yeast cells are added to sterilized corn mash in large industrial fermenters to produce ethanol, which is added to gasoline. It is necessary to install cooling systems around the fermenters because heat is released at each step of the fermentation pathway heat is absorbed by yeast as they carry on fermentation cooler temperatures decrease the production of the CO2 by-product ethanol is less toxic to yeast at cooler temperatures

Yeast cells are added to sterilized corn mash in large industrial fermenters to produce ethanol, which is added to gasoline. It is necessary to install cooling systems around the fermenters because heat is released at each step of the fermentation pathway heat is absorbed by yeast as they carry on fermentation cooler temperatures decrease the production of the CO2 by-product ethanol is less toxic to yeast at cooler temperatures

Biology 2e

2nd Edition

ISBN:9781947172517

Author:Matthew Douglas, Jung Choi, Mary Ann Clark

Publisher:Matthew Douglas, Jung Choi, Mary Ann Clark

Chapter24: Fungi

Section: Chapter Questions

Problem 20RQ: Yeast is a facultative anaerobe. This means that alcohol fermentation takes place only if: the...

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Yeast is a facultative anaerobe. This means that alcohol fermentation takes place only if: the temperature is close to 37°C the atmosphere does not contain oxygen sugar is provided to the cells light is provided to the cells
The unicellular fungus Saccharomyces cerevisiae is used in the food industry to ferment sugars. The rate of fermentation is measured by CO2 production. The addition of inorganic phosphate (Pi) increases this rate.
Determine the correct intended effect to the rate of fermentation of the following variations in the factors that influence yeast fermentation. Increase the concentration of sugary substrates. Decrease the recommended amount of inactive dry yeast. Keep the fermentation set-up in a room at 15 °C. Add more water to the fermenting solution to dissolve the substrates. Do not disturb the fermentation set-up for 1 week or longer. A. Decrease the rate of fermentation B. Increase the rate of fermentation C. No change in the rate of fermentation
Choose the odd one for fermentation It occurs in prokaryotes and unicellular eukaryotes only It occurs in absence of oxygen Net gain of only two molecules of ATP from each molecule of glucose There is no any net gain of NADH + H+
Referencing the image above, you are designing an experiment to determine which food source your yeast utilizes best (flour or glucose). You know that yeast will use the enzyme zymase to digest the substrate to create CO2 via anaerobic respiration and you can capture and measure the CO2 with the balloons. Write hypotheses that you could use to test which food source the yeast prefer. H0: HA:
E.coli can grow using various strategies to harvest energy. It can use fermentation pathways or cellular respiration either anaerobic or aerobic cellular respiration. Which pathway would provide the bacteria with the most loaded up ATP and why? A. Fermentation Because it harvests the most ATP B. Anaerobic cellular respiration Because this is the quickest way to get ATP C. Fermentation Because they use the energy in lactic acid D. Aerobic cellular respiration Because oxygen is the best, most efficient electron acceptor to ultimately load up ATP
Which of the following statements concerning fermentation is TRUE?a) Fermentation ultimately provides NAD+b) Fermentation requires oxygenc) Glucose is an important direct end-product of fermentationd) The F1FO ATP synthase is important for fermentatione) Proton motive force is used in fermentation Give typing answer with explanation and conclusion
In the process of cellular respiration a. carbon dioxide is released as water is formed b. glucose is reduced to carbon dioxide and water c. carbon dioxide is oxidized, resulting in the formation of glucose d. glucose is oxidized, resulting in the formation of ATP, carbon dioxide, and water When yeast cells experience anaerobic conditions, they will use fermentation to obtain energy. The end products of fermentation in these conditions are a. ATP only b. carbon dioxide, ATP, and water c. carbon dioxide only d. carbon dioxide, ATP, and ethyl alcohol In photosynthesis, the energy released by the excited electrons in the electron transport system is used to move hydrogen ions across the thylakoid membrane against the concentration gradient. the movement og hydrogen ions in this case is an example of a. exocytosis b. diffusion c. osmosis d. active transport The process by which the bacteria are producing energy in order to survive is a. aerobic cellular respiration b. photosynthesis…
Select all of the following that are false: a) Fermentation directly produces ATP. b) Fermentation allows glycolysis to continue. c) Fermentation allows cell respiration to continue.
Which of these is not true of fermentation?a. There is a net gain of only two ATP per glucose.b. It occurs in cytoplasm.c. NADH donates electrons to the electron transport chain.d. It begins with glucose.e. It is carried on by yeast.
Champagne has bubbles in it because: a. champagne grapes contain less sugar in them than wine grapes b. additional sugar is added to wine in the champagne bottle before it is sealed c. fermentation produces lactic acid in champagne instead of ethanol which is produced in making wine d. wines with CO2 bubbles are lower calorie beverages than wines without CO2 bubbles e. CO2 is produced in a 1:1 ratio to ethanol in the second fermentation which occurs in the champagne bottle
Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer, wine, spirits and bread from grains and fruits. What are the biological mechanisms behind these food processes? How do they differ in the production of bread, wine and beer? Can you use the same kind of yeast to make wine and bread for example? Why?

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	heat is released at each step of the fermentation pathway
	heat is absorbed by yeast as they carry on fermentation
	cooler temperatures decrease the production of the CO₂ by-product
	ethanol is less toxic to yeast at cooler temperatures