Anaerobic Respiration - Fermentation Test

Ethyl alcohol, also known as ethanol, has a chemical formula of C2H5OH. This means that it contains two carbon atoms. Therefore, the correct answer is 2.

The common name of Saccharomyces cerevisiae is yeast. Saccharomyces cerevisiae is a species of yeast commonly used in baking and brewing. It is a single-celled fungus that ferments sugars to produce alcohol and carbon dioxide. Yeast is widely used in the food industry for its ability to leaven bread and create alcoholic beverages. It is also used in scientific research as a model organism to study genetics and cellular processes.

Alcoholic fermentation is a process that involves the use of yeast, a type of fungus. This process is commonly used to produce various foods and beverages such as wine, beer, and alcoholic spirits. Therefore, the statement that alcoholic fermentation uses yeast and has been used to create these products is true.

In the alcoholic fermentation pathway, NAD+ molecules are found as electron acceptors. During this process, glucose is converted into ethanol and carbon dioxide. NAD+ accepts electrons from glucose and is reduced to NADH. This conversion allows for the production of ATP, which is the energy currency of the cell. FAD+ and TAD+ are not involved in the alcoholic fermentation pathway, and GDP is not an electron acceptor molecule in this context.

Lactic acid fermentation is a metabolic process that occurs in muscle cells when there is a lack of oxygen during intense exercise. This process helps to regenerate ATP, the energy currency of cells, allowing the muscles to continue contracting. As a byproduct of this process, lactic acid is produced, leading to muscle fatigue and soreness. Therefore, it is true that lactic acid fermentation occurs in muscle cells during very strenuous exercise such as sprinting.

Lactate is a byproduct of anaerobic metabolism in muscle cells. When oxygen supply is limited during intense exercise, lactate accumulates in the muscles. If it is not efficiently removed, it can lead to muscle soreness. This is because lactate can cause an increase in acidity within the muscles, which can irritate nerve endings and contribute to the sensation of soreness. Therefore, the statement that muscle soreness results from the buildup of lactate in muscle cells is true.

Glycolysis is a metabolic pathway that occurs in the cytoplasm of cells and is the first step in both alcoholic and lactic acid fermentation. In both fermentation processes, glucose is broken down into pyruvate through glycolysis. Therefore, it is correct to say that glycolysis is part of both alcoholic and lactic acid fermentation cycles.

Yeast cells, specifically Saccharomyces cerevisiae, are used in alcoholic fermentation to make wine and beer. Yeast is a type of fungus that is capable of converting sugars into alcohol and carbon dioxide through the process of fermentation. This conversion is essential in the production of alcoholic beverages as yeast breaks down the sugars present in the ingredients and produces ethanol as a byproduct. Therefore, yeast cells are crucial in the fermentation process for the production of wine and beer.

In alcoholic fermentation, ATP is produced through the process of glycolysis. Glycolysis is the initial step in the breakdown of glucose, where glucose is converted into pyruvate. During glycolysis, a small amount of ATP is generated, which is used as an energy source for the subsequent steps of alcoholic fermentation. Therefore, the statement that the source of ATP used in alcoholic fermentation is glycolysis is true.

In the alcoholic fermentation cycle, NAD+ accepts 2 hydrogen atoms. This is because during the fermentation process, glucose is broken down into pyruvate, which is then converted into ethanol and carbon dioxide. In this process, NAD+ is reduced to NADH by accepting the hydrogen atoms from the pyruvate. Therefore, the statement is true.

Glycolysis is the correct answer because it is the process that breaks down glucose into pyruvate. During lactic acid fermentation, pyruvate is converted into lactic acid in the absence of oxygen. Therefore, the source of the pyruvate used in lactic acid fermentation is glycolysis.

Glucose undergoes a process called glycolysis, where it is broken down into two molecules of lactic acid. Therefore, from 1 molecule of glucose, 2 molecules of lactic acid are formed.

The liver is responsible for converting lactic acid back into pyruvic acid. Lactic acid is produced during anaerobic respiration, such as during intense exercise, and needs to be converted back into pyruvic acid to be further metabolized. The liver plays a crucial role in this process by using enzymes to convert lactic acid back into pyruvic acid, which can then enter the citric acid cycle and produce more energy for the body.

Alcoholic and lactic acid fermentation cycles are metabolic processes that occur in the cytoplasm of various organisms, including animals, plants, and bacteria. These processes are anaerobic, meaning they do not require oxygen. Alcoholic fermentation converts glucose into ethanol and carbon dioxide, while lactic acid fermentation converts glucose into lactic acid. Both of these fermentation cycles are important for energy production in certain organisms, particularly in the absence of oxygen. Therefore, the statement that alcoholic and lactic acid fermentation cycles occur in the cytoplasm of animals, plants, and bacteria is true.

Lactic acid fermentation does not produce any CO2 molecules. Instead, it converts glucose into lactic acid, which is why it is called lactic acid fermentation. CO2 is produced during another type of fermentation called alcoholic fermentation.

False. Ethyl alcohol (C2H5OH) contains 2 carbon atoms, not 4. Lactic acid (C3H6O3) also contains 3 carbon atoms, not 4. Therefore, there are not 4 carbon atoms in each of the molecules of ethyl alcohol and lactic acid.

FADH (flavin adenine dinucleotide) is not found in both alcoholic and lactic acid fermentation cycles. FADH is involved in cellular respiration, specifically in the electron transport chain, where it transfers electrons and protons to generate ATP. Alcoholic fermentation involves the conversion of pyruvate to ethanol, while lactic acid fermentation converts pyruvate to lactic acid. Neither of these processes utilize FADH. Therefore, the statement is false.

In alcoholic fermentation, pyruvate breaks down and releases 2 molecules of carbon dioxide. This process occurs in certain microorganisms, such as yeast, where pyruvate is converted into ethanol and carbon dioxide. This type of fermentation is commonly used in the production of alcoholic beverages and bread-making.

In alcoholic fermentation, pyruvic acid is converted into carbon dioxide and ethanol. This process occurs in two steps. First, pyruvic acid is converted into acetaldehyde. Then, acetaldehyde is further converted into ethanol, with the production of carbon dioxide as a byproduct. Therefore, the correct answer is 2-Acetaldehyde, as it is the intermediate compound that is produced between pyruvic acid and ethanol in alcoholic fermentation.

In Lactic Acid Fermentation, pyruvic acid is directly converted into lactic acid without being converted into a 2-carbon molecule. This process occurs in certain bacteria and human muscle cells during anaerobic respiration. Therefore, the given statement is false.

Glucose is a molecule with a chemical formula of C6H12O6. This means that there are 6 carbon atoms, 12 hydrogen atoms, and 6 oxygen atoms in a molecule of glucose. Therefore, the correct answer is Twelve, as there are 12 hydrogen atoms in a molecule of glucose.

In alcoholic fermentation, pyruvate, a 3 carbon molecule, is converted into acetaldehyde, a 2 carbon molecule. Then, acetaldehyde is further converted into ethanol, resulting in the formation of 2 molecules of ethanol. Therefore, the given statement is false as 2 molecules of ethanol are not directly formed from pyruvate in alcoholic fermentation.

Alcoholic fermentation is a metabolic process carried out by yeast and some bacteria in the absence of oxygen. During this process, pyruvic acid, which is a product of glycolysis, is converted into ethyl alcohol (also known as ethanol) and carbon dioxide. This process is commonly used in the production of alcoholic beverages such as beer, wine, and spirits. Ethyl alcohol is the correct answer as it is the end product of alcoholic fermentation.

Blood removes excess lactic acid from muscles. Lactic acid is produced as a byproduct of anaerobic respiration in muscles during intense exercise. Blood carries lactic acid away from the muscles to the liver, where it is converted back into glucose through a process called gluconeogenesis. This glucose can then be used as a source of energy by the body or stored for later use.

In lactic acid fermentation, NADH is produced by the transfer of hydrogen ions (H+) from glucose to NAD+. This transfer of hydrogen ions is facilitated by the enzyme lactate dehydrogenase. The hydrogen ions are released when pyruvate, the end product of glycolysis, is converted into lactic acid. Therefore, the correct answer is hydrogen ions.