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An investigation into the optimum conditions for the anaerobic respiration of Yeast (fermentation). By Ben Bravington-Sim Introduction To Anaerobic Respiration Bacteria, yeasts and root cells of plants can also change from aerobic respiration to anaerobic if they are short of oxygen. Certain bacteria live permanently without oxygen: in fact oxygen is poisonous to some of them! Yeast cells use anaerobic respiration to convert Glucose in to ethanol and carbon dioxide, with the release of energy. The reaction, called fermentation, is used commercially for the production of ethanol (alcohol) by yeast. Glucose Ethanol + Carbon Dioxide C6H12O6(aq) 2C2H5OH(aq) 2CO2(g) Energy release = 1.17 kJ/g glucose The energy released is less than in aerobic respiration. Why is there a difference in energy output? Aerobic respiration completely oxidizes glucose to carbon dioxide and water and releases all the available energy from each glucose molecule. Anaerobic respiration converts glucose into ethanol or lactic acid. More energy can be obtained by oxidizing the ethanol or...

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