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.
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.
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.
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.
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.
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, 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.
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.
The common name of Saccharomyces cerevisiae is yeast. Saccharomyces cerevisiae is a species of yeast used in baking and brewing, fermenting sugars to produce alcohol and carbon dioxide.
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.
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.
