The document is a lesson plan about fermentation that includes: 1. Objectives to define fermentation, identify the two forms, and explain alcoholic and lactic acid fermentation. 2. A lesson proper that defines fermentation, notes its early uses, and describes the two main types - alcoholic fermentation carried out by yeast and lactic acid fermentation in muscles. 3. Sections on the fermentation processes, including chemical equations, and a generalization reiterating the key points about fermentation and the two types.

1. A Semi-Detailed Lesson Plan in Science II
Prepared by: Josephine Olangco Cabag
I. OBJECTIVES
At the end of the lesson, with at least 85% accuracy, the students will:
1. Define the fermentation.
2. Identify the two forms of fermentation.
3. Explain the fermentation process of alcoholic fermentation and lactic
acid fermentation.
II. LEARNING TASK
A. Subject Matter
- Fermentation
B. Skills
a. Defining
b. Identifying
c. Explaining
C. Values
a. Awareness
b. Critical Thinking
D. Instructional Materials
a. Visual Aids
E. References
Science Fundamentals for High School II: Biology by Miriam
de Vera and Gliceria Ramos; Trinitas Publishing
Incorporated; pp. 63-65
Phoenix Science Series: Biology by Carmelita M. Capco;
Phoenix Publishing House Incorporated; pp. 210-211
Science and Technology: Biology; Book Media Press
Incorporated and Printwell Incorporated; pp. 66-69
www.google.com

2. III. TEACHING STRATEGY
A. Daily Activities
1. Prayer
2. Greetings
3. Checking of attendance
B. Motivation
- Group Game (Word Hunt)
C. Lesson Proper
Why does dough rise when yeast is mixed in it? How are vinegar or “buro”
products out of local fish prepared? The answer is through fermentation.
Fermentation is the breakdown of pyruvic acid without the use of oxygen. It is also
called anaerobic respiration. Higher forms of organisms including humans resort to
this process to supply themselves with energy when oxygen is insufficient.
In a general sense, fermentation is the conversion of carbohydrates such as
sugar into as acid or in an alcohol. More specifically, fermentation can refer to the
use of yeast to change sugar into alcohol or the use of bacteria to create lactic acid in
certain foods. Fermentation occurs naturally in many different foods given the right
conditions, and humans have intentionally made use of it for many thousand years.
The earliest uses of fermentation were most likely to create alcoholic
beverages such as mead, wine and beer. These beverages may have been created as
far as back as 7,000 BC E in parts of the Middle East. The fermentation of foods such
as milk and various vegetables are probably happened sometime a few thousand
years later in both the Middle East and China. While the general principle of
fermentation is the same across all of these drinks and foods, the precise methods of
achieving it, and the end results, differ.
Two Types of Fermentation
A. Alcoholic Fermentation
Wine and beer are the products of the fermentation process carried out by
some microorganisms. Alcoholic fermentation occurs in some plants cells and some

3. one-celled organisms like yeasts. During the process, pyruvic acid is converted to
ethyl alcohol (CH3CH2OH). Aside from ethyl alcohol, carbon dioxide and NAD+ are
produced.
Enzymes
Glucose CO2 + Ethyl Alcohol + Energy
B. Lactic Acid Fermentation
You must have been experienced muscle fatigue after a long walk or when
you got very tired. Did you notice that when you were tired, you had to gasp
your breath?
Under such conditions as when your muscles feel sore and tired, lactic acid
fermentation, which takes place when there is a short supply of oxygen in cells.
Lactic acid from glucose to the liver when pyruvic acid accepts hydrogen from
NADH. As in alcohol fermentation NAD+ is released to be reused in glycolysis.
Enzymes
Glucose Lactic Acid + Energy
IV. GENERALIZATION
Fermentation is the breakdown of pyruvic acid without the use of oxygen. It
is also called anaerobic respiration. Higher forms of organisms including humans
resort to this process to supply themselves with energy when oxygen is
insufficient. Fermentation occurs naturally in many different foods given the
right conditions, and humans have intentionally made use of it for many
thousand years.
There are two types of fermentation, the alcoholic fermentation and the lactic
acid fermentation. Alcoholic fermentation occurs in some plants cells and some one-
celled organisms like yeasts, while the Lactic acid from glucose to the liver when
pyruvic acid accepts hydrogen from NADH.
V. EVALUATION
Identification
1. It is the breakdown of the pyruvic acid without the use of oxygen.
2. Another term for fermentation

4. 3. The two types of fermentation
4.
5. This occurs in some plants cells and some one-celled organisms like yeasts.
6. This comes from glucose to the liver when pyruvic acid accepts hydrogen
from NADH.
7. Chemical equation for alcoholic fermentation
8. Chemical equation for lactic acid fermentation
9. Year when some alcoholic beverages were created
10. The meaning of anaerobic respiration
VI. ASSIGNMENT
1. Make a research about Anaerobic Respiration
2. What is Kreb’s Cycle?
3. What is Electron Transport Chain?