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Fermentation and Cellular Respiration

Total questions: 19

Worksheet time: 10mins

Name
Class
Date
1.
Fermentation involves
a)
aerobic respiration
b)
anaerobic respiration 
2.
Yeast is a(n)
a)
autotroph
b)
producer
c)
heterotroph
d)
plant
3.
Why is yeast used to bake bread? 
a)
The waste gas, CO2, makes bread rise
b)
The alcohol produced makes bread dangerous
c)
The yeast consumes O2, causing bread to rise
4.
Fermentation is cellular respiration without which molecule?
a)
CO2
b)
O2
c)
C6H12O6
5.
How are lactic acid and alcoholic fermentation similar?
a)
They have the same products
b)
They have the same reactants
c)
They both require oxygen
d)
They occur in the same organisms
6.
When respiration occurs with oxygen, it is called _______
a)
anaerobic
b)
aerobic
c)
light-dependent
d)
fermentation
7.

What are the waste products from fermentation? (Choose all that apply)

a)

starch

b)

carbon dioxide

c)

glucose

d)

alcohol

8.

Sauerkraut, pickles, olives and cheese are examples of this type of fermentation...

a)

yeast fermentation

b)

mold fermentation

c)

lactic acid fermenttion

d)

hydrolic fermentation

9.

Soy sauce is an example of..

a)

yeast fermentation

b)

mold fermentation

c)

bacterial fermentation

d)

lactic acid fermentation

10.

How do cells make ATP when no oxygen is present?

a)

the process of fermentation

b)

the process of cell respiration

c)

the process of photosynthesis

11.

Fermentation occurs in

a)
cytoplasm
b)
mitochondria
c)
nucleus
12.

Select all that are benefits of fermentation.

a)

Preserves a product

b)

Adds flavors

c)

Preserves the integrity of the chemical composition.

d)

Consumes unnecessary vitamins

13.

What is produced by lactobacillus acidophilus and some other bacteria to turn milk into yogurt?

a)

Ethanol

b)

Acetic Acid

c)

Propionic Acid

d)

Lactic Acid

14.

Select all of the following that are used to control fermentation.

a)

water

b)

pH

c)

temperature

d)

salt

15.

What type of pH slows or stops fermentation?

a)

Acidic (<7)

b)

Basic (>7)

c)

Neutral

16.

What type of bacteria thrive in warm temperatures?

a)

thermophilic

b)

mesophilic

c)

tempophilic

d)

microphilic

17.

Select the following dairy products that are made via fermentation.

a)

Butter

b)

Cheese

c)

Sour Cream

d)

Whipping Cream

18.

Which of the following are products of yeast leavening?

a)

Quick breads and muffins

b)

Dinner rolls

c)

Puff pastry

d)

Bread

19.

Which of the following is the starting material for fermentation?

a)

Glucose

b)

Pyruvate

c)

Acetyl CoA

d)

G3P