Wiki User
∙ 12y ago2
Wiki User
∙ 12y agoAlcoholic fermentation produces 2 ATP molecules per glucose molecule. This process involves the conversion of glucose into ethanol and carbon dioxide by yeast or some other microorganisms in the absence of oxygen.
Two molecules of carbon dioxide are produced during lactic acid fermentation of one glucose molecule.
Alcoholic fermentation produces ethanol (alcohol), carbon dioxide, and energy (in the form of ATP) from sugars such as glucose. This process is commonly used in the production of alcoholic beverages like beer and wine.
Glucose. (However, just about any kind of monosaccharide can be converted to glucose in living organisms.)
During aerobic respiration, one molecule of glucose can produce up to 38 molecules of ATP. In contrast, during anaerobic respiration (such as fermentation), only 2 molecules of ATP are produced per molecule of glucose.
The starting material for alcoholic fermentation is glucose, which is a simple sugar obtained from sources like fruits or grains. The ending material of alcoholic fermentation includes ethanol (alcohol) and carbon dioxide, along with a small amount of energy in the form of ATP.
Fermentation of one molecule of glucose produces 2 molecules of ATP per glucose molecule.
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Cellular respiration provides a greater yield of ATP compared to alcoholic fermentation. Cellular respiration generates up to 38 ATP molecules per glucose molecule, whereas alcoholic fermentation only produces 2 ATP molecules per glucose molecule.
glucose (C6H12O6)
Alcoholic fermentation converts glucose into ethanol (alcohol) and carbon dioxide. This process is carried out by yeast in the absence of oxygen.
Two ATP molecules are produced per glucose molecule during alcohol fermentation. This process involves the conversion of glucose into ethanol and carbon dioxide by yeast through a series of metabolic reactions.
Alcoholic fermentation produces ethanol (alcohol), carbon dioxide, and energy (in the form of ATP) from sugars such as glucose. This process is commonly used in the production of alcoholic beverages like beer and wine.
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Glucose. (However, just about any kind of monosaccharide can be converted to glucose in living organisms.)
The reactants in fermentation are typically sugar molecules, such as glucose or sucrose, along with yeast or certain bacteria that act as catalysts to break down the sugars into alcohol or acids. These microorganisms convert the sugars into energy in the absence of oxygen through a process known as anaerobic respiration.
During aerobic respiration, one molecule of glucose can produce up to 38 molecules of ATP. In contrast, during anaerobic respiration (such as fermentation), only 2 molecules of ATP are produced per molecule of glucose.
The starting material for alcoholic fermentation is glucose, which is a simple sugar obtained from sources like fruits or grains. The ending material of alcoholic fermentation includes ethanol (alcohol) and carbon dioxide, along with a small amount of energy in the form of ATP.