Question 121
Fermentation is conversion of
- AOption (a)
Sugar into alcohol
- BOption (b)
Yeast into alcohol
- COption (c)
Sugar into CO2
- DOption (d)
Yeast into CO2
View answer & explanationHide answer & explanation
Correct answer
Sugar into alcohol
Why this answer is correct
Key Points
- Fermentation is the process by which molecules such as glucose are broken down anaerobically.
- Through the process of fermentation, sugars are converted into acids and alcohols.
- Enzymes such as pyruvate decarboxylase and alcohol dehydrogenase catalyze these reactions.
- It typically occurs in yeast cells, bacteria, and animal muscle tissue.
- It is a method of extracting energy from molecules.
- Fermentation involves only the partial breakdown of glucose.
- In fermentation, there is a net gain of only two ATP molecules for every molecule of glucose broken down into pyruvic acid.
- Wine and beer are produced through fermentation.
- Without fermentation, no ATP would be produced.
Important PointsThere are three distinct types of fermentation.
Lactic Acid Fermentation
- Starch or sugars are converted into lactic acid by yeast and bacteria.
- Muscle cramps during exercise are caused by the accumulation of lactic acid.
- Energy expenditure occurs more rapidly than the supply of oxygen to muscle cells.
Alcohol Fermentation
- Alcoholic fermentation is the process by which yeast produces ethanol and carbon dioxide from sugars like fructose, glucose, and sucrose during the generation of cellular energy.
Acetic Acid Fermentation
- Vinegar is obtained through the fermentation of ethanol by acetic acid bacteria.
Thus, in the fermentation process, sugar is converted into alcohol.