Summary: Anaerobic Fermentation

Image taken from http://paulunderhill.com/wp-content/uploads/2015/04/Food-and-wine-lifestyle-photography.jpg

Image taken from http://paulunderhill.com/wp-content/uploads/2015/04/Food-and-wine-lifestyle-photography.jpg
This last article would summarize all the past articles about Anaerobic Cellular Respiration.

Fermentation is a process wherein the living cell could obtain energy through the breakdown of glucose and other simple sugar molecules without the presence of oxygen. There are two types of fermentation: alcoholic fermentation which produces breads and wines & lactic acid fermentation which produces cheese, yogurt and soy sauce.

Here is a video to summarize anaerobic respiration.

Here is another video to briefly explain alcoholic fermentation.

Products of Fermentation
Image taken from http://academic.pgcc.edu/~kroberts/Lecture/Chapter%205/05-23_ProductsOfFerment_L.jpg
This is the last article about this topic. I hope you learned something from it. See you in the next subject to be discussed!

-- End --


I am 17 years old. I am currently a grade 11 student of St. Scholastica's Academy - Marikina. I am under the Science, Technology, Engineering, and Mathematics (STEM) strand.
DISCLAIMER: I am not an expert or professional in this field, but all information found in this blog comes from reputable sources which can be found under the sources tab.

You Might Also Like

0 comments

Instagram