AP BIOLOGY

Detailed explanation-1: -Continued breakdown of pyruvate produces acetaldehyde, carbon dioxide, and eventually ethanol. Alcoholic fermentation requires the electrons from NADH and results in the generation of NAD+. Yeast in bread dough also uses alcoholic fermentation for energy and produces carbon dioxide gas as a waste product.

Detailed explanation-2: -When yeast cells are kept in an anaerobic environment (i.e., without oxygen), they switch to alcoholic fermentation to generate usable energy from food. Like lactic acid fermentation, alcoholic fermentation generates NAD+ so that glycolysis can continue to produce ATP.

Detailed explanation-3: -In the absence of oxygen, yeast cells can obtain energy by fermentation, resulting in the production of: ATP, CO2, and ethanol.

Detailed explanation-4: -One of the most prominent features of the baker’s yeast Saccharomyces cerevisiae is its ability to rapidly convert sugars to ethanol and carbon dioxide at both anaerobic and aerobic conditions.

Detailed explanation-5: -Alcoholic fermentation is a complex biochemical process during which yeasts convert sugars to ethanol, carbon dioxide, and other metabolic byproducts that contribute to the chemical composition and sensorial properties of the fermented foodstuffs.