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- Which of the following fermentation methods can occur in animal skeletal muscles? a. lactic acid fermentation b. alcohol fermentation c. mixed acid fermentation d. propionic fermentationWhat type of fermentation is involved in the production of yogurt and sour cream? A. Lactic Acid Fermentation by Bacteria B. Lactic Acid Fermentation by Muscles C. Acohol Fermentation by Bacteria D. Acohol Fermentation by YeastIn fermentation how can be so sure that the loss of mass is due to the metabolizing of the carbon source?
- Discuss the chemical processes involved in the following fermentation: a. alcoholic fermentation b. sauerkraut productionWhich of the statements about alcohol producing fermentation is FALSE? a) Lactic acid may be produced as a byproduct b) It produces CO2 c) It allows the cell to continue producing ATP when oxygen is low d) It generates more ATP than aerobic respiration. During lactic acid fermentation, what fraction of energy is approximately released from the glucose substrate? a. 1/2 b. 1/4 c. 1/8 d. 1/16
- The yeasts whose fermentation activity produces the carbon dioxide that makes bread rise are aWhich of the following is true concerning the comparison of fermentation to aerobic cellular respiration? a) Both require oxygen. b) Fermentation extracts less energy. c) Fermentation produces only alcohol. d) All of the above are true. e) None of the above is true.Which of the following statements concerning alcoholic fermentation is NOT true? a. It occurs under aerobic conditions in yeast. b. It converts pyruvate into ethanol and CO2. c. One molecule of NADH is consumed. d. It generates NAD+ for reuse by glycolysis.
- Explain why oxygen spoils wine, and what do people make in this way and how? If this is the case, why is the primary fermentation in wine making often performed in the presence of oxygen?Which of the choices below represents the actual product of alcoholic fermentation? a. 2 CO2, 2 ethanol, 2 NAD+, 2 ATPS b. 2 CO2, 2 NADH, 4 ATPS, 2 ethanol c. 2 CO2, 2 ethanol, 4 ATPS d. 2 CO2, 2 ethanol, 2 ATPS, 2 NADHInclude some background on ethanol fermentation (i.e. biochemistry, factors that affect fermentation, materials that can be fermented, etc). Hypothesize about the effect of different concentrations of yeast on the rate of fermentation.
