Question

Fermentation produces only a fraction of the energy that aerobic respiration does, and therefore does not produce as much ATP. Since they both begin with the same molecule, where is the rest of the energy, not converted to ATP, in fermentation?

Answer 1

ANS) Aerobic fermentation without a doubt is a misnomer,fermentation through definition is anaerobic. inside the presence of oxygen (aerobic) “cellular respiration,” not fermentation, happens. the micro organism worried infermentation really prefer to use oxygen, due to the fact it's miles more electricity green. to regenerate nad the cellular uses a manner called fermentation.Fermentation manner that oxygen is present. wine, beer and acetic acid vinegar (including apple cider vinegar), want oxygen inside the “number one” or first stage of fermentation.when growing acetic vinegar, for example, exposing the surface of the vinegar to as much oxygen as feasible, creates a wholesome, flavorful vinegar with the proper ph.cardio fermentation virtually is a misnomer, fermentation by using definition is anaerobic. in the presence of oxygen (aerobic) “cellular breathing,” not fermentation, takes place. the bacteria involved in fermentation genuinely choose to use oxygen, because it's far more power green. but, “cell breathing” does now not produce lactic-acid, the intention of lacto-fermentation.
in fermentation, pyruvate is converted into another molecule using the electricity provided via nadh. nadh gets converted to nad in order that it may be used once more in glycolysis, and pyruvate becomes lactic acid in animal cells, or ethanol + carbon dioxide in flora, yeast, and bacterial cells. (lactic acid builds up in muscle cells and reasons cramps. when oxygen is present again, lactic acid is converted returned into pyruvate and damaged down by cardio respiratory).