Yeast Breakes Down Sugar For Energy And Pruduces _________ gas.???
2007-02-07 18:33:18 · 12 answers · asked by spikes g 3 in Science & Mathematics ➔ Botany
It is called anaerobic respiration or Fermentation.
The reaction of fermentation differs according to the sugar being used and the product produced.
If the sugar is glucose (C6H12O6) the simplest sugar, and the product will be ethanol (2C2H5OH). This is one of the fermentation reactions carried out by yeast, and is used in food production.
Chemical Equation
C6H12O6 → 2C2H5OH + 2CO2 + 2 ATP (Energy Released:118 kJ mol−1)
Word Equation
Sugar (glucose, fructose, or sucrose) → Alcohol (ethanol) + Carbon Dioxide + Energy (ATP)
The actual biochemical pathway the reaction takes varies depending on the sugars involved, but commonly involves part of the glycolysis pathway, which is shared with the early stages of aerobic respiration in most organisms. The later stages of the pathway vary considerably depending on the final product:
2007-02-11 00:35:49 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Carbon Dioxide
Yeasts are chemoorganotrophs as they use organic compounds as a source of energy and do not require light to grow. The main source of carbon is obtained by hexose sugars such as glucose and fructose, or disaccharides such as sucrose and maltose, although some species can metabolise pentose sugars, alcohols, and organic acids. Yeast species either require oxygen for aerobic cellular respiration (obligate aerobes), or are anaerobic but also have aerobic methods of energy production (facultative anaerobes). Unlike bacteria, there are no known yeast species that grow anaerobically only (obligate anaerobes).
2007-02-08 02:56:10 · answer #2 · answered by babitha t 4 · 0⤊ 0⤋
The primary benefit of fermentation is the conversion of sugars and other carbohydrates, e.g., converting juice into wine, grains into beer, carbohydrates into carbon dioxide to leaven bread, and sugars in vegetables into preservative organic acids.
So Carbon Dioxide
2007-02-08 02:47:10 · answer #3 · answered by Michael Dino C 4 · 0⤊ 0⤋
carbon dioxide gas
2007-02-08 02:38:45 · answer #4 · answered by Albertan 6 · 1⤊ 0⤋
CO2 gas, it is what makes the bubbles in bread, and in beer or wine.
2007-02-08 05:02:38 · answer #5 · answered by U-98 6 · 0⤊ 0⤋
I believe it's carbon dioxide.
2007-02-08 02:36:52 · answer #6 · answered by thebobcatreturns 3 · 1⤊ 0⤋
carbon dioxide
2007-02-08 03:33:03 · answer #7 · answered by qnik91 1 · 0⤊ 0⤋
I believe it's methane gas.
2007-02-08 02:36:22 · answer #8 · answered by timster1984 2 · 0⤊ 1⤋
carbon dioxide?
2007-02-08 02:36:46 · answer #9 · answered by drainelenie 2 · 1⤊ 0⤋
toxic
2007-02-08 02:36:42 · answer #10 · answered by forgetfulpcspice 3 · 0⤊ 1⤋