The necessity of anaerobic conditions for the beer production and the reason behind the production of a vast quantity of ethanol with a relatively small production of yeast biomass. Introduction: Fermentation is one of the three types of catabolism. In this process, the food is partially broken down and there is no net transfer of electrons to the terminal inorganic electron acceptor. During fermentation, the larger molecules are broken down into more stable smaller molecules with the release of ATP (Adenosine triphosphate). The ATP production in this reaction is very low.

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Answer 1

Question

Chapter 13, Problem 5RQ

Summary Introduction

To review:

The necessity of anaerobic conditions for the beer production and the reason behind the production of a vast quantity of ethanol with a relatively small production of yeast biomass.

Introduction:

Fermentation is one of the three types of catabolism. In this process, the food is partially broken down and there is no net transfer of electrons to the terminal inorganic electron acceptor. During fermentation, the larger molecules are broken down into more stable smaller molecules with the release of ATP (Adenosine triphosphate). The ATP production in this reaction is very low.

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Beer is produced by yeast fermentation of grain to ethanol. Why must the process of beer production be anaerobic?

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Answer 2

Question

Chapter 13, Problem 5RQ

Summary Introduction

To review:

The necessity of anaerobic conditions for the beer production and the reason behind the production of a vast quantity of ethanol with a relatively small production of yeast biomass.

Introduction:

Fermentation is one of the three types of catabolism. In this process, the food is partially broken down and there is no net transfer of electrons to the terminal inorganic electron acceptor. During fermentation, the larger molecules are broken down into more stable smaller molecules with the release of ATP (Adenosine triphosphate). The ATP production in this reaction is very low.

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Answer 3

Question

Chapter 13, Problem 5RQ

Summary Introduction

To review:

The necessity of anaerobic conditions for the beer production and the reason behind the production of a vast quantity of ethanol with a relatively small production of yeast biomass.

Introduction:

Fermentation is one of the three types of catabolism. In this process, the food is partially broken down and there is no net transfer of electrons to the terminal inorganic electron acceptor. During fermentation, the larger molecules are broken down into more stable smaller molecules with the release of ATP (Adenosine triphosphate). The ATP production in this reaction is very low.

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Answer 4

Question

Chapter 13, Problem 5RQ

Summary Introduction

To review:

The necessity of anaerobic conditions for the beer production and the reason behind the production of a vast quantity of ethanol with a relatively small production of yeast biomass.

Introduction:

Fermentation is one of the three types of catabolism. In this process, the food is partially broken down and there is no net transfer of electrons to the terminal inorganic electron acceptor. During fermentation, the larger molecules are broken down into more stable smaller molecules with the release of ATP (Adenosine triphosphate). The ATP production in this reaction is very low.

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Answer 5

Chapter 13, Problem 5RQ

Summary Introduction

To review:

The necessity of anaerobic conditions for the beer production and the reason behind the production of a vast quantity of ethanol with a relatively small production of yeast biomass.

Introduction:

Fermentation is one of the three types of catabolism. In this process, the food is partially broken down and there is no net transfer of electrons to the terminal inorganic electron acceptor. During fermentation, the larger molecules are broken down into more stable smaller molecules with the release of ATP (Adenosine triphosphate). The ATP production in this reaction is very low.

Answer 6

Chapter 13, Problem 5RQ

Summary Introduction

To review:

The necessity of anaerobic conditions for the beer production and the reason behind the production of a vast quantity of ethanol with a relatively small production of yeast biomass.

Introduction:

Fermentation is one of the three types of catabolism. In this process, the food is partially broken down and there is no net transfer of electrons to the terminal inorganic electron acceptor. During fermentation, the larger molecules are broken down into more stable smaller molecules with the release of ATP (Adenosine triphosphate). The ATP production in this reaction is very low.

Answer 7

Chapter 13, Problem 5RQ

Summary Introduction

To review:

The necessity of anaerobic conditions for the beer production and the reason behind the production of a vast quantity of ethanol with a relatively small production of yeast biomass.

Introduction:

Fermentation is one of the three types of catabolism. In this process, the food is partially broken down and there is no net transfer of electrons to the terminal inorganic electron acceptor. During fermentation, the larger molecules are broken down into more stable smaller molecules with the release of ATP (Adenosine triphosphate). The ATP production in this reaction is very low.

Answer 8

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Answer 9

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Answer 10

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Answer 11

Ch. 13.1 - Prob. 1TQ Ch. 13.1 - Prob. 2TQ Ch. 13.2 - Prob. 1TQ Ch. 13.3 - Prob. 1TQ Ch. 13.3 - Prob. 2TQ Ch. 13.3 - Prob. 3TQ Ch. 13.3 - Prob. 4TQ Ch. 13.5 - Prob. 1TQ Ch. 13.5 - Prob. 2TQ Ch. 13.6 - Prob. 1TQ

Solution Summary: The author explains the necessity of anaerobic conditions for beer production and the reason behind the production of ethanol with a relatively small yeast biomass.

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