Video Transcript
Which of the following is the
scientific term given to the process of anaerobic respiration in yeast? (A) Contraction, (B) decomposition,
(C) deoxygenation, (D) conversion, or (E) fermentation.
This question is asking us about
the process of anaerobic respiration in organisms called yeast. Yeast is an example of a
single-cellular fungus, which is very useful in producing commercial products for
humans, such as bread and alcohol. Anaerobic respiration is a special
type of cellular respiration that can release energy for cells to use in the absence
of oxygen.
While organisms like animals and
bacteria break down glucose anaerobically to produce lactic acid, yeast
anaerobically respire to make different products. Plant cells and the cells of fungi
like yeast break down glucose anaerobically to produce a type of alcohol called
ethanol and carbon dioxide. The ethanol that is produced
through this reaction in yeast cells can be commercially used to produce alcoholic
drinks like beer. Due to this alcoholic product,
anaerobic respiration in yeast cells is often called alcohol fermentation, or simply
fermentation.
You may have also heard of yeast
being used as an ingredient to bake substances like bread. This is because of the carbon
dioxide that anaerobic respiration in yeast produces, which helps bread to rise. The sugar that is often included in
these recipes is the glucose that the living yeast cells require to carry out
anaerobic respiration to produce these substances.
Using this information and the
answer options we’ve been provided with, we can work out the correct answer to this
question. The scientific term given to the
process of anaerobic respiration in yeast is fermentation.
