How is the process of alcoholic fermentation different from lactic acid fermentation?
Only alcoholic fermentation produces NAD+.
Only alcoholic fermentation requires oxygen.
Only alcoholic fermentation produces carbon dioxide.
Only alcoholic fermentation uses pyruvate as an electron receptor.
The correct answer is:
Only alcoholic fermentation produces carbon dioxide.
Alcoholic fermentation is a process that converts glucose into ethanol and carbon dioxide. It occurs in yeast and some bacteria, such as the ones involved in bread making and alcohol production. Conversely, lactic acid fermentation is a process that converts glucose into lactic acid. It occurs in organisms like certain bacteria and our muscle cells during intense exercise when oxygen availability is limited.
Both fermentation processes are anaerobic, which means they occur in the absence of oxygen. However, alcoholic fermentation produces carbon dioxide as a byproduct, while lactic acid fermentation does not. Additionally, both fermentation processes serve the purpose of regenerating NAD+ from NADH molecules produced during glycolysis, allowing glycolysis to continue and produce ATP. Finally, both fermentation processes use pyruvate as an electron receptor.
Therefore, the correct statement is that only alcoholic fermentation produces carbon dioxide.