1. releases only a small amount of energy. What happens next depends on the presence of . If oxygen is , however glycolysis leads to fermentation. 2. Fermentation releases energy from food molecules by producing ATP in the absence of . 3. During , cells convert NADH to the electron carrier NAD+ by passing high-energy electrons back to . 4. Fermentation does not require oxygen, it is , meaning “not in air.” 5. The two main types of fermentation are fermentation and fermentation. Alcoholic fermentation 6. Yeasts and a few other microorganisms use alcoholic fermentation, forming ethyl and as wastes. The equation for alcoholic fermentation (after glycolysis) is: pyruvic acid + NADH ⇨ alcohol +CO 2+ NAD+ 7. Alcoholic fermentation causes bread dough to rise using bubbles. Alcoholic fermentation also makes the alcohol in adult beverages like wine and beer. Lactic Acid fermentation 8. In many cells the pyruvic acid that builds up from glycolysis can be converted to using lactic acid fermentation. This process regenerates NAD+ so glycolysis can continue. The equation for lactic acid fermentation (after glycolysis) is: pyruvic acid + NADH → lactic acid + NAD+ 9. is produced in your muscles during rapid exercise when the body cannot supply enough to the tissues but it still needs to make ATP, so it does so anaerobically (without oxygen). Lactic acid build up is what makes muscles feel sore (maybe). 10.Lactic acid fermentation helps make which foods (list at least 3): , , . Energy and Exercise 11.Quick Energy. fermentation is used. Lactic acid builds up and you have to have oxygen to get rid of it. This is why strenuous activity makes people breathe heavily. 12.Long-Term Energy. Only generates a continuing supply of ATP, but it releases more slowly than fermentation, which is why you have to pace yourself. After 20 min or so, your body begins breaking down stored molecules for energy (and that = weight loss