BIOL107 Lecture Notes - Lecture 6: Corn Syrup, Amylase, Adenosine

• School: University of Alberta
• Department: Biology (Biological Sciences)
• Course: BIOL107
• Professor: Kirstin Veugelers

Document Summary

Fermentation is a chemical process by which molecules such as glucose are broken down anaerobically (britannica, 2017). Our bodies need to undergo fermentation to break down fats and carbohydrates. Fermentation takes place when yeast is in the presence of sugar. The yeast acts as a catalyst and breaks down the glucose molecules so fermentation can occur (salgado, 2017). Students at the university of alberta performed an experiment related to the rate of fermentation and the effect of amylase on that rate. They concluded that the process of fermentation is accelerated due to the presence of amylase, which breaks down complex sugars into their simplest form. Fermentation is the conversion of sugar into carbon dioxide and ethyl alcohol by yeast cells using a range of enzymes that results in the output of. Fermentation is important because it is used in our daily lives. Fermented foods help us to have an overall more immune body , allowing us to.