Fermentation milk and chemical reactions essay

Food Enzymes — are biological catalyst.

Fermentation milk and chemical reactions essay

The first step in cellular respiration is a process known as glycolysis, in which glucose is broken down into two pyruvate molecules, "Glycolysis begins with a single molecule of glucose and concludes with two molecules of pyruvate"1.

Organisms undergo glycolysis in both aerobic and anaerobic respiration. Aerobic respiration requires oxygen, while anaerobic respiration does not. Some cells or organisms, such as yeast, use glucose for glycolysis for a form of anaerobic respiration: Yeast is a facultative anaerobe, where ATP is formed through fermentation.

There are two different types of fermentation: Lactic acid fermentation is performed in muscle cells and bacteria, creating two lactate molecules. This process normally aids in muscles when there is not enough oxygen to produce the ATP needed for strenuous exercise.

Yeast, a type of single-celled fungi, is used in the second type of fermentation: In this process, yeast and bacteria break down food molecules using glycolysis, and form two ethanol and two carbon dioxide molecules in the process.

The waste that yeast releases is known as alcohol, hence the name, alcoholic fermentation4. While glucose is most often the main source of energy for cellular respiration, cells normally intake more complex molecules that must be hydrolyzed into glucose.

Two examples of these are sucrose and lactose, which are both disaccharides [Carbohydrates that are formed when two monosaccharides undergo dehydration synthesis].

Fermentation milk and chemical reactions essay

Sucrose is composed of one glucose and one fructose molecule, while lactose is composed of glucose and galactose. Glucose directly converts to ATP where fructose requires phosphorylation5.

In order to break down the lactose in the human body, an enzyme called lactase is required, "Lactase functions at the brush border to break down lactose into smaller sugars called glucose"6. Many organisms do not typically have sufficient levels of lactase to break down lactose, making the organism lactose intolerant.

If this is the case, how is the production of carbon dioxide in the anaerobic respiration of yeast affected by different food sources? If the yeast is placed in sucrose, then the yeast will produce carbon dioxide through anaerobic respiration, but if the yeast is placed in lactose, then there will be no carbon dioxide production.

After the experiment was carried out it was clear that the levels of anaerobic respiration carried out within the vial of sucrose then the vial of lactose and this was clear from the levels of carbon dioxide that was or would be produced from the reactions.

Advancing the Chemical Sciences ; [, cited Nov. Jane B Reece, Martha R. Biology Concepts and Connections 7th ed. Pearson Education; 4. Glycolysis and Alcoholic Fermentation [Internet].: Institute for Creation Research; [cited Nov 18]. National Library of Medicine. Pearson Education; 2.

Also, it is present in the food industry, where bacteria is added to milk to create cheese or yogurt, "yeast can survive on cellulose alone, breaking down complex molecules and fermenting the resultant simple sugars into ethanol"2.

Two examples of these are sucrose and lactose, which are both disaccharideswhat is this?.

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Because yeast contains enzymes that have the ability to break down glucose and produce ethanol and carbon dioxide3,7,4 we were able to tell which solution reacted more by capturing the carbon dioxide produced from the reactions in a balloon placed on top of the vial.

Because the balloon on top of the vial with sucrose was filled with carbon dioxide far more then the balloon on top of the lactose solution it supports the hypothesis that yeast cannot break down lactose due to a lack of lactate.

The results can also be seen when either alcohol fermentation takes place, because alcohol is a waste of yeast2,4, or in the creation of food products such as milk or yogurt.

Redesigning life to make Ethanol. Genetic Home Reference [internet].Lactic acid fermentation of cabbage and other vegetables is a common way of preserving fresh vegetables in the western world, China, and Korea (where kimchi is a staple in the diet).

It is a simple way of preserving food: the raw vegetable is sliced or shredded, and approximately 2 percent salt is added. The enzymes induce, and control the rate of, the chemical reactions necessary to break down sugars to produce alcohol and carbon dioxide.

For example, in flour there are abundant starches. These are simply lots of glucose molecules joined together. Heat 1 liter (approximately 1 quart) of milk in a beaker slowly to 85 ºC and maintain at that temperature for 2 minutes.

This step kills undesirable contaminant microorganisms. It also denaturizes inhibitory enzymes that retard the subsequent yogurt fermentation.

Free Essay: Yeast Fermentation Lab Report SBI4U Chaweewan. The student will understand how the rates of chemical reactions are affected by temperature.


raw milk,establishment of pure cultures of LAB,identify LAB and phage recovery and enumeration of recoverd initiativeblog.com milk was chosen as a sample so as to have a more positive initiativeblog.com Enzymes alter the rate of chemical reactions without themselves being chemically changed at the end of the reaction.

Enzymes are very potent. Since enzymes are very specific, a small amount of an enzyme is capable of catalysing a huge chemical reaction. The milk is left for one and half hours while the bacteria converts lactose (a substance called “milk sugar”) into lactic acid.

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