9.3 Fermentation

Lactic acid fermentation occurs in

• bread dough.

• any environment containing oxygen.

• muscle cells.

• mitochondria.

The two main types of fermentation are called

• alcoholic and aerobic.

• aerobic and anaerobic.

• alcoholic and lactic acid.

• lactic acid and anaerobic.

The air bubbles and spongy texture of bread are due to which process?

• lactic acid fermentation

• glycolysis

• alcoholic fermentation

• the Krebs cycle

When microorganisms in milk produce acid under certain conditions, yogurt results. Which of these processes would you expect to be key in the production of yogurt?

• the Krebs cycle

• photosynthesis

• alcoholic fermentation

• lactic acid fermentation

During fermentation,

• NAD+ is regenerated, allowing glycolysis to continue.

• glucose is split into 3 pyruvic acid molecules.

• oxygen is required.

• carbon dioxide is produced.

The conversion of pyruvic acid into lactic acid requires

• alcohol.

• oxygen.

• ATP.

• NADH.

Breathing heavily after running a race is your body's way of

• making more citric acid.

• repaying an oxygen debt.

• restarting glycolysis.

• stopping the electron transport chain.

When the body needs to exercise for longer than 90 seconds, it generates ATP by carrying out

• lactic acid fermentation.

• alcoholic fermentation.

• cellular respiration.

• glycolysis.

If you want to control your weight, how long should you exercise aerobically each time that you exercise?

• at least 90 seconds

• less than 15 times

• 15-20 minutes

• more than 20 minutes

The energy needed to win a 1-minute footrace is produced mostly by

• lactic acid fermentation.

• cellular respiration.

• using up stores of ATP.

• breaking down fats.