The energy-releasing metabolic process in which substrate is oxidised without an external electron acceptor is called
- Photorespiration
- Glycolysis
- Fermentation
- Aerobic respiration
The Correct Option is C
Solution and Explanation
Top Questions on Fermentation
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Questions Asked in NEET exam
- Given below are two statements: one is labelled as Assertion A and the other is labelled as Reason R.
Assertion A : The potential (V) at any axial point, at 2 m distance(r) from the centre of the dipole of dipole moment vector \(\vec{P}\) of magnitude, 4 × 10-6 C m, is ± 9 × 103 V.
(Take \(\frac{1}{4\pi\epsilon_0}=9\times10^9\) SI units)
Reason R : \(V=±\frac{2P}{4\pi \epsilon_0r^2}\), where r is the distance of any axial point, situated at 2 m from the centre of the dipole.
In the light of the above statements, choose the correct answer from the options given below :- NEET (UG) - 2024
- Magnetic Field
- Given below are two statements:
Statement I: Mitochondria and chloroplasts both double membranes bound organelles.
Statement II: Inner membrane of mitochondria is relatively less permeable, as compared chloroplast. I
In the light of the above statements, choose the mis appropriate answer from the options given below- NEET (UG) - 2024
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- Match List I with List II:Choose the correct answer from the options given below:
List I
List II
A Mesozoic Era I Lower invertebrates B Proterozoic Era II Fish & Amphibia C Cenozoic Era III Birds & Reptiles D Paleozoic Era IV Mammals - NEET (UG) - 2024
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Concepts Used:
Fermentation
Fermentation is a metabolic mechanism in which a carb, such as starch or sugar, is converted into an alcohol or an acid by an organism. Fermentation, for example, is a process by which yeast obtains energy by turning sugar into alcohol. Fermentation is the process through which bacteria turn carbohydrates into lactic acid.
Science of fermentation is known as zymology. Most frequent route for bacteria to make adenosine triphosphate (ATP) is through the anaerobic breakdown of organic molecules, which is known as fermentation.
Fermentation has been utilised by humans to make meals and beverages since the Neolithic period. Fermentation, for example, is used to preserve lactic acid, which is found in sour foods like pickled cucumbers, kombucha, kimchi, and yoghurt, and to make alcoholic beverages like wine and beer. Fermentation takes place in all species' gastrointestinal tracts, even humans.
Stages of Fermentation:
There are three phases of fermentation, such as:
- Primary
- Secondary
- Conditioning (or lagering)