Table of contents

1. A Review of General Chemistry5h 5m
2. Molecular Representations1h 14m
3. Acids and Bases2h 46m
4. Alkanes and Cycloalkanes4h 17m
5. Chirality3h 39m
6. Thermodynamics and Kinetics1h 22m
7. Substitution Reactions1h 48m
8. Elimination Reactions2h 30m
9. Alkenes and Alkynes2h 9m
10. Addition Reactions3h 19m
11. Radical Reactions1h 58m
12. Alcohols, Ethers, Epoxides and Thiols2h 42m
13. Alcohols and Carbonyl Compounds2h 17m
14. Synthetic Techniques1h 26m
15. Analytical Techniques:IR, NMR, Mass Spect7h 3m
16. Conjugated Systems6h 13m
17. Ultraviolet Spectroscopy51m
18. Aromaticity2h 34m
19. Reactions of Aromatics: EAS and Beyond5h 1m
20. Phenols55m
21. Aldehydes and Ketones: Nucleophilic Addition4h 56m
22. Carboxylic Acid Derivatives: NAS2h 51m
23. The Chemistry of Thioesters, Phophate Ester and Phosphate Anhydrides1h 10m
24. Enolate Chemistry: Reactions at the Alpha-Carbon1h 53m
25. Condensation Chemistry2h 9m
26. Amines1h 43m
27. Heterocycles2h 0m
28. Carbohydrates5h 53m
29. Amino Acids4h 20m
30. Peptides and Proteins2h 42m
31. Catalysis in Organic Reactions1h 30m
32. Lipids 2h 50m
33. The Organic Chemistry of Metabolic Pathways2h 52m
34. Nucleic Acids1h 32m
35. Transition Metals6h 14m
36. Synthetic Polymers1h 49m

1. A Review of General Chemistry

Intro to Organic Chemistry

Organic Chemistry

1. A Review of General Chemistry

Intro to Organic Chemistry

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Multiple Choice

Which of the following does not occur during yeast fermentation?

Conversion of glucose to ethanol

Production of carbon dioxide

Regeneration of NAD+

Formation of lactic acid

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Verified step by step guidance

Understand the process of yeast fermentation: Yeast fermentation is an anaerobic process where glucose is converted into ethanol and carbon dioxide. This process is used in brewing and baking.

Identify the key reactions in yeast fermentation: The main reactions involve the conversion of glucose (C₆H₁₂O₆) into ethanol (C₂H₅OH) and carbon dioxide (CO₂), with the regeneration of NAD+ from NADH.

Recognize the role of NAD+: During glycolysis, NAD+ is reduced to NADH. In fermentation, NADH is oxidized back to NAD+, allowing glycolysis to continue producing ATP.

Differentiate between yeast fermentation and lactic acid fermentation: Yeast fermentation produces ethanol and CO₂, while lactic acid fermentation, which occurs in muscle cells and some bacteria, converts glucose into lactic acid.

Conclude which process does not occur in yeast fermentation: Since lactic acid is not a product of yeast fermentation, the formation of lactic acid does not occur during this process.