Describe the role of anaerobic respiration in yeast during production of ethanol for biofuels
Answers
This is also called fermentation. Fermentation is a way of harvesting chemical energy without using oxygen or the electron transport chain. So while some cells will create lactate in anaerobic conditions, it just so happens that yeast produces ethanol.
In alcohol fermentation, pyruvate is converted to ethanol (ethyl alcohol) in two steps.
The first step releases carbon dioxide from the pyruvate which is then converted to a two carbon compound called acetaldehyde.
In the second step, acetaldehyde is reduced by NADH to ethanol which also regenerates the NAD+ supply that continues the process of glycolysis.
The question itself is a tad confusing to me. Anaerobic respiration is the cause of ethanol production for yeast. I guess you can call it a role but then this question sort of answers itself doesn’t it?
-Biofuels: Microorganisms encouraged to grow and multiply by providing nutrients such as glucose, with added salts and possibly vitamins. Oxygen or air is excluded from culture when anaerobic. Glucose -->alcohol =fermentation. Microorganisms that bring about fermentation are using the chemical reaction to produce energy, which they need for their living processes.
-Breadmaking: Yeast mixed with water and sugar to activate it, mixture added to flour to make dough. Dough rises as the yeast expires and releases carbon dioxide which gets trapped in the dough. When the dough is cooked at 200 degrees, it kills the yeast and evaporates any alcohol formed whilst making the bubbles expand more.