Part 3: Anaerobic Respiration Make one post on the discussion board and share yo
ID: 59639 • Letter: P
Question
Part 3: Anaerobic Respiration
Make one post on the discussion board and share your experience of “anaerobic fermentation in practice” with your peers. Also copy your post into the space below [8 pts]
Answer all of the following questions:
What causes the pH to change in naturally fermented foods such as kimchi? [2 pts]
Where do the bubbles come from in naturally brewed root beer? [2 pts]
How is alcohol produced in wine? [2 pts]
What makes bread dough rise?
Explanation / Answer
3. Grape juice is converted into alcohol by fermentation in wine production. The yeast utilises sugars in the grape and converts into alcohol and carbon dioxide at high temperature
4. Basically bread dough is prepared with flour containing simple sugars, and yeast. Yeast utilises these sugars during fermentation when oxygen is limited (anaerobic) and releases alcohol , carbon dioxide and water making the texture of bread smooth. The alcohol produced gets evapourated from the dough. The yeast cells surround around the carbon dioxide. The dough rises as the yeast cells absorb CO2