Question

Detailed descriptions of what happens to the carbon atom during cellular respiration or fermentation

Answer 1

fer·men·ta·tion [fùrmən táysh'n, fùr men táysh'n]
noun
chemical conversion into simpler substances: the breakdown of carbohydrates by microorganisms.
Many pharmaceuticals are produced by fermentation.

Answer 2

study of cells: the branch of biology that studies the function and structure of cells

Answer 3

Thanks :)

Answer 4

Fermentation, chemical changes in organic substances produced by the action of enzymes (see Enzyme). This general definition includes virtually all chemical reactions of physiological importance, and scientists today often restrict the term to the action of specific enzymes, called ferments, produced by minute organisms such as molds, bacteria, and yeasts. For example, lactase, a ferment produced by bacteria usually found in milk, causes the milk to sour by changing lactose (milk sugar) into lactic acid. Probably the most important type of fermentation is alcoholic fermentation, in which the action of zymase secreted by yeast converts simple sugars, such as glucose and fructose, into ethyl alcohol and carbon dioxide. Many other kinds of fermentation occur naturally, as in the formation of butyric acid when butter becomes rancid and of acetic acid when wine turns to vinegar.

Answer 5

thank you , so much :)