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Notes fermentation

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  • 1. Fermentation Notes (pg 6)
  • 2. Fermentation Notes (pg 6)• Fermentation is the second step in anaerobic respiration
  • 3. Fermentation Notes (pg 6)• Fermentation is the second step in anaerobic respiration• Occurs after glycolysis
  • 4. Fermentation Notes (pg 6)• Fermentation is the second step in anaerobic respiration• Occurs after glycolysis• Usually occurs only in the absence of oxygen.
  • 5. Fermentation Notes (pg 6)• Fermentation is the second step in anaerobic respiration• Occurs after glycolysis• Usually occurs only in the absence of oxygen.• Fermentation is used by bacteria, some fungi, and the muscle cells of animals
  • 6. 2 types of fermentationAlcohol fermentation• Produces ethanol as a byproduct
  • 7. 2 types of fermentationAlcohol fermentation• Produces ethanol as a byproduct• Used in making bread, beer, and wine
  • 8. 2 types of fermentationAlcohol fermentation• Produces ethanol as a byproduct• Used in making bread, beer, and wine• Importance in history – Bread became a staple food
  • 9. 2 types of fermentationAlcohol fermentation• Produces ethanol as a byproduct• Used in making bread, beer, and wine• Importance in history – Bread became a staple food – Alcoholic beverages prevent bacteria from growing: made water safe to drink
  • 10. Lactic acid fermentation• Produces lactic acid as a byproduct
  • 11. Lactic acid fermentation• Produces lactic acid as a byproduct• Occurs in your muscles when they work so hard that they use up all the available oxygen
  • 12. Lactic acid fermentation• Produces lactic acid as a byproduct• Occurs in your muscles when they work so hard that they use up all the available oxygen• When foods are fermented, the lactic acid acts as a preservative
  • 13. Lactic acid fermentation• Produces lactic acid as a byproduct• Occurs in your muscles when they work so hard that they use up all the available oxygen• When foods are fermented, the lactic acid acts as a preservative• Used in making yogurt, sauerkraut, salami, kimchi
  • 14. Other foods made by fermentation• Vinegar
  • 15. Other foods made by fermentation• Vinegar• Cheese: bacterial (hard) and fungal (soft)
  • 16. Other foods made by fermentation• Vinegar• Cheese: bacterial (hard) and fungal (soft)• Tofu, miso, tempeh
  • 17. Other foods made by fermentation• Vinegar• Cheese: bacterial (hard) and fungal (soft)• Tofu, miso, tempeh• Chocolate and vanilla
  • 18. Why ferment food?• Preserves food
  • 19. Why ferment food?• Preserves food• Adds protein, vitamins and flavor
  • 20. Effect on history• Once humans were able to preserve food through fermentation, they were able to store food for long periods
  • 21. Effect on history• Once humans were able to preserve food through fermentation, they were able to store food for long periods• This allowed humans stop being hunter- gatherers and settle in agricultural societies
  • 22. Effect on history• Once humans were able to preserve food through fermentation, they were able to store food for long periods• This allowed humans stop being hunter- gatherers and settle in agricultural societies• Settling allowed for job specialization, leading to great advancements in art, math, and science.