The photo shows an organism growing in glucose fermentation broth. What can you conclude about this specimen with regard to its ability (or lack thereof) to ferment the sugar sucrose? Explain your answer.
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Which of the following reactions is undesirable in winemaking?

a. Sucrose → ethanol

b. Ethanol → acetic acid

c. Malic acid → lactic acid

d. Glucose →pyruvic acid

Match the term to the statement (some statements may be used more than once; others may not be used at all).

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Indicate which statements about fermentation are true, and then correct the false statements.

a. Fermentation is an anaerobic process that can be used by prokaryotic or eukaryotic cells.

b. Sugars are the only nutrients that can be fermented.

c. Fermentation is a low ATP yielding process.

d. There are only five types of fermentation: homolactic, heterolactic, alcohol, mixed acid, and butanediol fermentation.

e. Fermentation is the same as anaerobic respiration.

Draw and then fill out a Venn diagram (see sample version here) that compares and contrasts anaerobic respiration to aerobic respiration. The middle section of the diagram is where you should list the features these processes have in common. Include as many details as possible in this diagram to make this a useful exercise.

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Under ideal conditions, the fermentation of one glucose molecule by a bacterium allows a net gain of how many ATP molecules?

a. 2

b. 4

c. 38

d. 0

Anaerobic respiration typically uses (organic/inorganic)________ molecules as final electron acceptors.

How does oxidation of a molecule occur without oxygen?

What happens to the carbon atoms in sugar catabolized by Escherichia coli?