explain fermentation process with the help of an diagram ?
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Fermentation
chemical reaction
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Fermentation, chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the manufacture of wine and beer, a process at least 10,000 years old. The frothing results from the evolution of carbon dioxide gas, though this was not recognized until the 17th century. French chemist and microbiologist Louis Pasteur in the 19th century used the term fermentation in a narrow sense to describe the changes brought about by yeasts and other microorganisms growing in the absence of air (anaerobically); he also recognized that ethyl alcohol and carbon dioxide are not the only products of fermentation.
Answer:
- Energy is created from glucose during the anaerobic phase of fermentation without the use of oxygen. In yeast, bacteria, plants, and mammalian muscle cells, it occurs.
- It generates relatively little ATP. Since lactic acid is the end product of the fermentation process, it is known as lactic acid fermentation in animal muscle cells. Carbon dioxide and ethanol are produced during fermentation in plant cells.
- As a result, it is often referred to as alcoholic fermentation. In this, the NAD+ is created from NADH and the pyruvic acid produced by glycolysis is transformed into ethanol and carbon dioxide.
- During intense exercise, lactic acid fermentation occurs in muscle cells. This does not release any carbon dioxide. As byproducts, lactic acid and NAD+ are created.
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