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- 1 Why the forecast?
- 2 Comment
- 3 Agreeing with the above comment
- 4 Incorrect formula?
- 5 Incorrect introduction
- 6 "The chemical process of fermentation of glucose is cool" [sic]
- 7 Fermentation is not respiration
- 8 Effect of the concentration of ethanol
- 9 Typo/other problems with section "Microbes used in ethanol fermentation"
- 10 Baking bread
- 11 Assessment comment
Why the forecast?
Why is there a forecast for ethanol production included? This sort of thing is usually not included in wikipedia articles, and it seems weirdly out of place. I wasn't aware that forecasting was considered appropriate for an article. I'm no wikiexpert but I wanted to throw this out there. Zedmaster375 10 April, 2010 —Preceding undated comment added 23:19, 10 April 2010 (UTC).
- I fully agree with the comment above. I am going to delete that section because it is not referenced and Wikipedia is not a crystal ball.--Hispalois (talk) 23:50, 28 November 2010 (UTC)
This is a pretty poor description of fermentation
Material, enviorntment, PH, temperature, etc are not mention. Not a good explaination.
Agreeing with the above comment
It appears that one of the formulae is wrong, I would change it myself, but I'm not too sure whether I am just confused.
- CH3CHO + NADH → C2H5OH + NAD+
Is there not one more H on the right than the left? Looking at the German wikipedia page, it seems that should be:
- CH3CHO + NADH+H+ → C2H5OH + NAD+
This makes rather more sense: it does also beg the question: where does the first H+ come from? - but I guess I'll have to read up on that. —Preceding unsigned comment added by Divinenephron (talk • contribs) 14:36, 7 September 2008 (UTC)
The introduction to the article is incorrect in reference to yeast using fermentation in low oxygen conditions. Low oxygen conditions do indeed force ethanol production, but yeast will produce ethanol even in the presence of abundant oxygen and glucose. Respiration, the more efficient energy process that uses oxygen and the electron transport chain, is triggered at very low glucose levels.
"The chemical process of fermentation of glucose is cool" [sic]
Fermentation is not respiration
Well, it might still be relevant to cellular respiration. According to my biology textbook (Biology is the name, I think it's by WH Pearson), fermentation isn't technically respiration because there is no electron transport chain and the electrons do no end up being accepted by O2 or sulfur as mentioned above. However the editors apparently considered fermentation relevant enough to include it in the chapter on respiration, probably because it's a major alternative mode of ATP production, not to mention that it makes use of glycolysis, which is an essential first step in respiration. Zedmaster375 10 April 2010 —Preceding undated comment added 23:14, 10 April 2010 (UTC).
Effect of the concentration of ethanol
In the section about effect of oxygen, there is a phrase starting “Our studies ...”. This indicates that it is not commonly accepted. I`m not an expert and don`t know if this is realy the case. At least it should be rephrased and a reference should be added. — Preceding unsigned comment added by 22.214.171.124 (talk) 14:01, 28 March 2013 (UTC)
Typo/other problems with section "Microbes used in ethanol fermentation"
The section "Microbes used in ethanol fermentation" references Yeast, Zymomonas mobilis, and something referred to as "schizosaaharomyces". I believe this is a mis-spelling of the genus Schizosaccharomyces, which contains the species Schizosaccharomyces pombe (a type of microbe used in ethanol fermentation). However, Schizosaccharomyces pombe is a species of yeast, which is already included in the list "Microbes used in ethanol fermentation". Can someone who knows how to do this either actually insert the link to the wikipedia page for Schizosaccharomyces pombe, or just delete that item of the list altogether for redundancy? 126.96.36.199 (talk) 02:21, 1 July 2014 (UTC)
"Ethanol fermentation causes bread dough to rise. Yeast organisms consume sugars in the dough and produce ethanol and carbon dioxide as waste products. The carbon dioxide forms bubbles in the dough, expanding it into something of a foam. Nearly all the ethanol evaporates from the dough when the bread is baked."
Why isn't there a warning that bread production also produces alcohol and contributes via CO2-release to global warming?
The comment(s) below were originally left at several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section., and are posted here for posterity. Following
|Rated "high" as high school/SAT biology content, part of metabolism. - tameeria 23:43, 18 February 2007 (UTC)|
Last edited at 23:43, 18 February 2007 (UTC). Substituted at 14:43, 29 April 2016 (UTC)