Table of contents

1. Introduction to Anatomy & Physiology5h 43m
2. Cell Chemistry & Cell Components12h 36m
3. Energy & Cell Processes10h 6m
4. Tissues & Histology10h 3m
5. Integumentary System2h 20m
6. Bones & Skeletal Tissue2h 16m
7. The Skeletal System2h 35m
8. Joints2h 17m
9. Muscle Tissue2h 33m
10. Muscles1h 11m
11. Nervous Tissue and Nervous System1h 35m
12. The Central Nervous System1h 6m
- Introduction to the Central Nervous System
  18m
- The Cerebrum
  48m
13. The Peripheral Nervous System1h 26m
14. The Autonomic Nervous System1h 38m
15. The Special Senses2h 41m
16. The Endocrine System2h 48m
17. The Blood3h 22m
18. The Heart3h 42m
19. The Blood Vessels3h 35m
20. The Lymphatic System3h 16m
21. The Immune System14h 37m
22. The Respiratory System3h 20m
23. The Digestive System2h 5m
24. Metabolism and Nutrition4h 0m
25. The Urinary System2h 39m
26. Fluid and Electrolyte Balance, Acid Base Balance37m
27. The Reproductive System2h 5m
28. Human Development1h 21m
29. Heredity3h 32m

3. Energy & Cell Processes

Fermentation & Anaerobic Respiration

Anatomy & Physiology

3. Energy & Cell Processes

Fermentation & Anaerobic Respiration

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Multiple Choice

In brewing beer, maltose (a disaccharide of glucose) is __________.

a sweetener

the substrate for aerobic respiration

one of the enzymes for alcoholic fermentation

a substitute for pyruvate that cannot be made in yeast

the substrate for alcoholic fermentation

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Verified step by step guidance

Understand the role of maltose in the context of brewing beer. Maltose is a disaccharide composed of two glucose molecules, and it serves as a carbohydrate source.

Recognize that fermentation is a metabolic process that converts sugar to acids, gases, or alcohol. In the context of brewing beer, alcoholic fermentation is the process where sugars are converted into ethanol and carbon dioxide by yeast.

Identify the role of maltose in alcoholic fermentation. Maltose is broken down into glucose molecules, which are then used by yeast as a substrate for fermentation.

Consider the options provided: a sweetener, the substrate for aerobic respiration, one of the enzymes for alcoholic fermentation, and a substitute for pyruvate that cannot be made in yeast. Evaluate each option based on the role of maltose in fermentation.

Conclude that maltose is the substrate for alcoholic fermentation, as it is the sugar that yeast metabolizes to produce alcohol during the brewing process.