see fermentation for more information on this process. Fermentation typically refers to the conversion of sugar to alcohol using yeast. ...

In animal cells, the process of utilizing oxygen (O2) and glucose (C6H12O6)for energy is known as cellular respiration. In this process, the cell first undergoes glycolysis, an anaerobic process that breaks down the glucose into pyruvic acid. The cell can either move to cellular respiration, or, when oxygen is lacking, undergo cellular fermentation. Two very basic types of cellular fermentation are alcoholic fermentation and lactic acid fermentation. Cells in culture, stained for keratin (red) and DNA (green) The cell is the structural and functional unit of all living organisms, and are sometimes called the building blocks of life. ... General Name, Symbol, Number oxygen, O, 8 Chemical series Chalcogens Group, Period, Block 16, 2, p Appearance colorless Atomic mass 15. ... Glucose (Glc), a monosaccharide, is one of the most important carbohydrates. ... Cellular respiration is the process in which the chemical bonds of energy-rich molecules such as glucose are converted into energy usable for life processes. ... Glycolysis is a series of biochemical reactions by which a molecule of glucose (Glc) is oxidized to two molecules of pyruvic acid (Pyr). ... Pyruvic acid (CH3COCO2H) is an alpha-keto acid, of the keto acid group. ...

Lactic Acid Fermentation

In lactic acid fermentation, the pyruvic acid is broken down into carbon dioxide, water, and lactic acid. In human cells lactic acid is the end product of cellular fermentation. During heavy exercise, oxygen cannot be taken in quickly enough, so muscle cells resort to cellular fermentation. This results the production of lactic acid and a burning sensation in the muscles. Lactic acid is found in dairy products such as yoghurt. Structural formula of lactic acid Lactic acid (α-hydroxypropionic acid, AHA),also known as milk acid, is a chemical compound that plays a role in several biochemical processes. ...

Alcoholic Fermentation

Bacteria and yeast use alcoholic fermentation. In this case the pyruvic acid is broken down into water, carbon dioxide and ethyl alcohol.