Cellular respiration is the process of “breaking down organic molecules to release their stored energy” usually using glucose, and convert it into ATP through an aerobic process. (Upadhyay 2018) Cellular fermentation is also a part of cellular respiration, but it is an anaerobic process which means it does not require oxygen. There are two discussed types of fermentation: Alcohol Fermentation in which “glycolysis converts glucose in to pyruvate, producing NADH and FADH2, then pyruvate is broken down into CO2 and acetaldehyde. Acetaldehyde gains a hydrogen atom from NADH to form ethyl alcohol (ethanol) and thus completing the process.” Lactic Acid Fermentation is happens when “pyruvate produced by glycolysis gains a hydrogen atom from NADH to form lactic acid”.
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It was hypothesized that the yeast would ferment at the most extended rate at greater temperatures. The 0.2 M glucose solution at 37 degrees C would ferment and release more CO2, because glucose is a monosaccharide which requires less work to break down because of its metabolic rate and the higher the heat the faster the production of gas. The hypothesis stated previously was proven to be true in that the simplest sugar, glucose, and the highest temperature produced the largest amount of
It was hypothesized that the yeast would ferment at the most extended rate at greater temperatures. The 0.2 M glucose solution at 37 degrees C would ferment and release more CO2, because glucose is a monosaccharide which requires less work to break down because of its metabolic rate and the higher the heat the faster the production of gas. The hypothesis stated previously was proven to be true in that the simplest sugar, glucose, and the highest temperature produced the largest amount of