Which of these is released during both alcoholic and lactic acid fermentation?
Oxygen
Water
Carbon dioxide
ATP
Related Questions
Glucose break down takes place ….. in fermentation
Partially
Completely
According to substrate
None of these
An example of Pasteur’s effect is
Penicillium
Pinnularia
Saccharomyces
Nostoc
Certain bacteria can ferment sugars to produce propionic acid, . If the fermentation starts with glucose, what is the theoretical maximum yield of propionic acid (in moles) per mole of glucose, assuming all carbon from glucose goes into propionic acid?
1
2
3
4
The Pasteur effect describes the inhibitory effect of oxygen on fermentation. This inhibition is primarily due to:
Direct inhibition of fermentative enzymes by oxygen
Increased activity of the electron transport chain
Feedback inhibition of glycolytic enzymes by ATP and citrate
Depletion of NADH required for fermentation
Wine and beer are produced directly by fermentation. Brandy and whisky require both fermentation and distillation because
Fermentation is inhibited at an alcohol level of 10-18%
Distillation prolongs storage
Distillation improves quality
Distillation purifies the beverage
In yeast during anaerobic respiration, how many glucose molecules are required for production of 38 ATP molecules?
1
2
19
38
Anaerobic respiration generally occurs in
Lower organism, e.g., bacteria and fungi
Higher organism, e.g., animal
Both (a) and (b)
None of the above
Lactic acid is formed in
Fermentation
Glycolysis
HMP pathways
None of these
During fermentation, which of the following is NOT a common byproduct?
Ethanol
Lactic acid
Carbon dioxide
Oxygen
Fermentation is primarily a process of:
Aerobic respiration
Photosynthesis
Protein synthesis
Anaerobic respiration
