Study Guide

Created by

Kiera Christensen

Cards (21)

why does increasing substrate concentration/decreasing product concentration favor a forward reaction?
decreases equilibrium constant, negative delta G
in lactic acid fermentation, what is oxidized and what is reduced?
NADH is oxidized to NAD+
pyruvate is reduced to lactic acid
in alcohol fermentation, what is oxidized and what is reduced?
NADH is oxidized to NAD+
acetylaldehyde is reduced to ethanol
in aerobic respiration/after glycolysis, what is oxidized and what is reduced?
pyruvate is oxidized to acetyl-coA
NAD+ is reduced to NADH
good electron donors have a more negative potential
a negative change in PE is favorable, donor potential will be less +
fermentation: energy yielding process where organic molecules serve as electron donors and acceptors
what is an electron donor in fermentation?
NADH
what are terminal electron acceptors in fermentation?
pyruvate and acetylaldehyde
what causes low alcohol content in beer fermentation?
lactic acid bacteria contamination
what causes bitter apple taste in beer fermentation?
high ethanol
what causes spicy taste in beer fermentation?
high sugar content
in substrate level phosphorylation, where is the phosphate group transferred from?
an organic molecules
what causes bubbly cheese?
contaminant that results in heterofermentation
homofermentation pathway:
glycolysis produced pyruvate
pyruvate is reduced to form lactate
heterofermentation pathway:
glucose forms GAP and acetyl phosphate
GAP produces pyruvate and lactate
acetyl phosphate produces ethanol
what is the result of lactic acid being the major product in kimchi fermentation?
the last step is homofermentation
what substrates are added first in chocolate fermentation?
lactic acid bacteria and yeast
when is peak acetic acid concentration in chocolate fermentation?
day 3
when is peak temperature in chocolate fermentation?
day 4
when are spore-formers added in chocolate fermentation?
day 4