Q. No.Fermentation differs from aerobic respiration in that it:
| 1. | Does not require oxygen and produces less energy |
| 2. | Requires oxygen and produces more energy |
| 3. | Requires mitochondria for ATP synthesis |
| 4. | Produces more ATP than oxidative phosphorylation |
Subtopic: Glycolysis | Fermentation |
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During alcoholic fermentation in yeast, the final products formed are:
| 1. | Lactic acid and CO₂ |
| 2. | Ethanol and CO₂ |
| 3. | Ethanol and lactic acid |
| 4. | Acetyl CoA and CO₂ |
Subtopic: Fermentation |
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In the absence of oxygen, yeast cells can regenerate NAD by converting pyruvate into:
1. Lactic Acid and \(CO_2\)
2. Ethanol and \(CO_2\)
3. Oxaloacetate
4. Acetyl CoA
1. Lactic Acid and \(CO_2\)
2. Ethanol and \(CO_2\)
3. Oxaloacetate
4. Acetyl CoA
Subtopic: Fermentation |
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The energy-releasing process in which the substrate is oxidized without an external electron acceptor is called:
1. Aerobic Respiration
2. Fermentation
3. Photorespiration
4. Electron Transport
1. Aerobic Respiration
2. Fermentation
3. Photorespiration
4. Electron Transport
Subtopic: Fermentation |
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From a biochemical perspective, why is fermentation an absolute necessity for an anaerobic cell?
1. It is the primary method for producing the majority of the cell's ATP.
2. It fully oxidizes glucose to \(CO_2\) allowing for the harvest of all available energy.
3. It consumes pyruvate, which is toxic to the cell in high concentrations.
4. It regenerates \(NADH^+\) from NADH, allowing glycolysis to continue.
1. It is the primary method for producing the majority of the cell's ATP.
2. It fully oxidizes glucose to \(CO_2\) allowing for the harvest of all available energy.
3. It consumes pyruvate, which is toxic to the cell in high concentrations.
4. It regenerates \(NADH^+\) from NADH, allowing glycolysis to continue.
Subtopic: Fermentation |
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The maximum alcohol concentration in naturally fermented beverages is 13-15% because:
1. Alcohol fermentation stops once glucose is fully consumed.
2. Yeast cells cannot survive beyond that alcohol concentration.
3. Oxygen supply is completely absent.
4. Pyruvate cannot be converted to ethanol beyond that concentration.
1. Alcohol fermentation stops once glucose is fully consumed.
2. Yeast cells cannot survive beyond that alcohol concentration.
3. Oxygen supply is completely absent.
4. Pyruvate cannot be converted to ethanol beyond that concentration.
Subtopic: Fermentation |
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Consider the given two statements:
A: Fermentation yields much larger energy than aerobic respiration.
R: In fermentation, glucose is incompletely oxidised.
1. A and R both true, R explains A
2. A and R both true, R not explanation
3. A true, R false
4. A false, R true
A: Fermentation yields much larger energy than aerobic respiration.
R: In fermentation, glucose is incompletely oxidised.
1. A and R both true, R explains A
2. A and R both true, R not explanation
3. A true, R false
4. A false, R true
Subtopic: Fermentation |
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During alcoholic fermentation, which of the following is regenerated allowing glycolysis to continue?
1. NADH
2. NAD⁺
3. FADH₂
4. Acetyl-CoA
1. NADH
2. NAD⁺
3. FADH₂
4. Acetyl-CoA
Subtopic: Fermentation |
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In yeast, pyruvate is converted into ethanol and CO₂ by the action of enzymes:
1. Pyruvate dehydrogenase and alcohol oxidase
2. Pyruvate kinase and dehydrogenase
3. Lactate dehydrogenase and pyruvate oxidase
4. Pyruvate decarboxylase and alcohol dehydrogenase
1. Pyruvate dehydrogenase and alcohol oxidase
2. Pyruvate kinase and dehydrogenase
3. Lactate dehydrogenase and pyruvate oxidase
4. Pyruvate decarboxylase and alcohol dehydrogenase
Subtopic: Fermentation |
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End products of lactic acid fermentation in muscles in anaerobic conditions are:
1. Ethanol and CO₂
2. Lactic acid and CO₂
3. Lactic acid only
4. Acetaldehyde and CO₂
1. Ethanol and CO₂
2. Lactic acid and CO₂
3. Lactic acid only
4. Acetaldehyde and CO₂
Subtopic: Fermentation |
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