Multiple Choice
Fermentation allows a cell to:
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8. Respiration
Fermentation & Anaerobic Respiration
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In brewing beer, maltose (a disaccharide of glucose) is __________.
A
a sweetener
B
the substrate for aerobic respiration
C
one of the enzymes for alcoholic fermentation
D
a substitute for pyruvate that cannot be made in yeast
E
the substrate for alcoholic fermentation
Verified step by step guidance1
Understand that maltose is a disaccharide composed of two glucose molecules. It is a type of sugar that can be broken down into simpler sugars.
Recognize that in the context of brewing beer, fermentation is a key process. Fermentation is an anaerobic process where yeast converts sugars into alcohol and carbon dioxide.
Identify that maltose serves as a substrate in the fermentation process. A substrate is a substance on which an enzyme acts. In this case, yeast enzymes break down maltose into glucose molecules.
Once maltose is broken down into glucose, the yeast cells can further metabolize glucose through glycolysis, leading to the production of pyruvate.
Finally, in alcoholic fermentation, pyruvate is converted into ethanol and carbon dioxide by the yeast, completing the process of alcoholic fermentation.
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