Question: 1. Why do yeasts perform alcohol fermentation? 2. ... 1. Why do yeasts

Question

Question: 1. Why do yeasts perform alcohol fermentation? 2. ... 1. Why do yeasts perform alcohol fermentation? 2. What is the chemical reaction for fermentation? 3. Which are the reactants in this reaction? Which are the products? 4. What is the gas that accumulates in the bag, causing it to inflate? In addition to this gas, what is another product of this process? Can you think of one example when either of these products is useful during cooking/baking? 5. How does inflation of the bag correlate with the amount of carbon dioxide produced? (If the bag is very inflated, what does that tell you about the amount of carbon dioxide produced? What if it is remains very deflated?) 6. How does the amount of carbon dioxide correlate with the rate of sugar consumed by yeast? 7. Is alcohol fermentation an efficient process to produce ATP? How many ATP molecules are produced per glucose molecule by aerobic respiration in eukaryotic cells (yeasts)? How many ATP molecules are produced per glucose molecule by alcohol fermentation?

Explanation / Answer

1. Yeasts perform alcohol fermentation in the absence of oxygen to produce energy from sugars.

2. C6H12O6 ---> 2 C2H5OH + 2 CO2

3. The reactant in alcohol fermentation is a simple sugar, usually glucose.

4. The gas produced during the reation is carbon dioxide, with the other product being ethanol. Carbon dioxide is responsible for making the baking product such as bread to "rise" and increase in volume.

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