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Answers:Lactic acid fermentation
In homolactic fermentation, one molecule of glucose is converted to two molecules of lactic acid:
C6H12O6 2 CH3CHOHCOOH
In heterolactic fermentation, with one molecule of glucose being converted to one molecule of lactic acid, one molecule of ethanol, and one molecule of carbon dioxide:
C6H12O6 CH3CHOHCOOH + C2H5OH + CO2
The chemical equation below summarizes the fermentation of glucose, whose chemical formula is C6H12O6. One glucose molecule is converted into two ethanol molecules and two carbon dioxide molecules:
C6H12O6 2C2H5OH + 2CO2
Question:what are he equations???
Answers:Alcohol (Ethanol Fermentation) in yeast
C6H12O6 + 2 ADP + 2 Pi + 2 NADH ---> 2 C2H5OH + 2 CO2 + 2 ATP + 2 H20 + 2 NAD+ + 2H+
Lactic acid fermentation
C6H12O6 + 2 ADP + 2 Pi + 2 NADH ---> 2 Lactate + 2 ATP + 2 H20 + 2 NAD+ + 2H+
Question:It doesn't have to be in chemical notations.
Just use the common name. For instance, instead of saying C6H12O6, all you need to say is glucose.
Answers:Glucose pyruvic acid lactic acid (reversible); glucose pyruvic acid CO2 + EtOH. These can be googled...
Question:Any ideas on how i can Create a collage that illustrates the affects, uses, and processes of lactic acid fermentation and alcohol fermentation?
Answers:In your collage you could illustrate the product, you start with in form of the colored molecules as presented in this publication:
e.g. a pic of a milk bottle filled with little balls in pink, black and red and labeled with H, C and O an arrow out of little yogurt bacterias like smilies and as result a yogurt pot filled with the final product in form of its molecule and a spoon.
For alcohol fermentation start in the same way with grapes and end with a bottle or /and a glass of wine.
Fermentation Products: Lactic Acid, Chocolate, and Wine :Glycolsis occurs when a molecule of glucose is oxidized into pyruvate. It occurs in most organisms and is the most ancient metabolic pathway. After pyruvate is produced, two processes occur depending on whether or not there is a presence of oxygen. In anaerobic conditions, or without the presence of oxygen, fermentation takes place. During this process, pyruvate, which is a toxin, is reduced to ethanol and lactate. As a by-product, small amounts of ATP are produced along with carbon dioxide. When we exercise, our skeletal muscles ferment glucose into lactic acid. It serves as a fuel source for cardiac muscle as well as brain neurons. In this video we will discuss in detail the manufacturing of wine and chocolate. Fermentation is very important when it comes to manufacturing foods. Because of ethanol, goods like chocolate, wine, bread, cheese and tofu are able to be produced. In this video we will discuss in detail the manufacturing of wine and chocolate. The production of wine is made through fermentation of crushed grapes using an assortment of yeasts which consume the sugars found inside of the grapes and converts them into alcohol. The chocolate we love and eat would not be so tasty without the process of fermentation. Because of the intense bitter taste of the cacao(ca-cow) seed, they must be fermented to develop the flavor. Fermentation is what gives the beans their familiar chocolate taste.