Alcoholic Anaerobic Respiration

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Alcoholic Anaerobic Respiration

• Alcoholic Anaerobic Respiration is the process in
  which the cells in the body aren't in the
  presence of oxygen and have to carry out the
  process of respiration through other means.
  Humans use homolactic fermentation and microbes
  such as yeast and fungi use Alcoholic Anaerobic
  Respiration.

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A.A.R. Step 1

• The anaerobic conditions in yeast converts
  pyruvate into CO2 and Ethanol. The enzyme
  pyruvate decarboxylase helps this conversion by
  removing a carbon dioxide molecule from the
  pyruvate to yield an acetaldehyde.

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A.A.R. Step 2

• The resulting acetaldehyde is now reduced to NAD
  and ethanol because the enzyme alcohol
  dehydrogenase transfers the hydrogen from the
  NADH to the acetaldehyde.

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A.A.R. Step 3

• These products are very important because the
  NADH has to be re-oxidized so that it can
  function in the next process of glycolysis that
  starts when new glucose is introduced into the
  body.

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Real life uses

• There are mainly two uses of the products of
  alcoholic anaerobic respiration
• Alcoholic beverages.
• Bread-based products.

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Other resultants of A.A.R.
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By

• Kim Bradley
• Amber Sabo
• Mesha Michael Savio