1. Describe the process of anaerobic respiration in yeast. How does it

differ from aerobic respiration?

Answer: Anaerobic respiration in yeast involves the breakdown of glucose

into ethanol and carbon dioxide in the absence of oxygen. This process is

different from aerobic respiration, which requires oxygen and produces

much more ATP.

2. What is the role of yeast in anaerobic respiration? How does it generate

energy in the absence of oxygen?

Answer: Yeast plays a crucial role in anaerobic respiration by fermenting

glucose to produce ethanol and carbon dioxide. This process generates

ATP by breaking down glucose through glycolysis and the fermentation

pathway.

3. Explain the significance of the enzyme alcohol dehydrogenase in the

fermentation process of yeast.

Answer: Alcohol dehydrogenase is an enzyme responsible for converting

acetaldehyde to ethanol during the fermentation process. This conversion

is essential for producing ethanol and regenerating NAD+ for glycolysis

to continue.

4. What factors can affect the rate of anaerobic respiration in yeast? How

do these factors impact the overall fermentation process?

Answer: Factors such as temperature, pH, substrate concentration, and the

presence of inhibitors can affect the rate of anaerobic respiration in yeast.

These factors can either promote or inhibit enzyme activity, ultimately

affecting the rate of fermentation.

5. Discuss the role of NAD+ in the anaerobic respiration of yeast. How is

it regenerated during the fermentation process?

Answer: NAD+ is a coenzyme that plays a critical role in glycolysis by

accepting electrons and becoming reduced to NADH. In anaerobic

respiration, NAD+ is regenerated through the conversion of acetaldehyde

to ethanol by alcohol dehydrogenase.

6. How does the production of ethanol in yeast fermentation impact the

brewing and baking industry?