How many times does that make that Russia has saved us?? I mean, imagine a world in which Sweden was a major power..... Tsar Peter saved us from that.
How much co2 is released in the fermentation process, though? As much as in the production of ethanol?
Ethanol fermentation (performed by yeast and some types of bacteria) breaks the pyruvate down into ethanol and carbon dioxide. It is important in bread-making, brewing, and wine-making. Usually only one of the products is desired; in bread-making, the alcohol is baked out, and, in alcohol production, the carbon dioxide is released into the atmosphere or used for carbonating the beverage. When the ferment has a high concentration of pectin, minute quantities of methanol can be produced. (Before fermentation takes place, one glucose molecule is broken down into two pyruvate molecules. This is known as glycolysis.)
The chemical equation below summarizes the fermentation of glucose.
C6H12O6 is the chemical formula for glucose.
C2H5OH is the chemical formula for ethanol.
CO2 is the chemical formula for carbon dioxide
One glucose molecule is converted into two ethanol molecules and two carbon dioxide molecules:
C6H12O6 → 2 C2H5OH + 2 CO2
Lactic acid fermentation is the simplest type of fermentation. In essence, it is a redox reaction. In anaerobic conditions, the cell’s primary mechanism of ATP production is glycolysis. Glycolysis reduces – transfers electrons to – NAD+, forming NADH. However, there is only a limited supply of NAD+ available in a cell. For glycolysis to continue, NADH must be oxidized – have electrons taken away – to regenerate the NAD+. This is usually done through an electron transport chain in a process called oxidative phosphorylation; however, this mechanism is not available without oxygen.
Instead, the NADH donates its extra electrons to the pyruvate molecules formed during glycolysis. Since the NADH has lost electrons, NAD+ regenerates and is again available for glycolysis. Lactic acid, for which this process is named, is formed by the reduction of pyruvate. The process of lactic acid fermentation using glucose is summarized below. In homolactic fermentation, one molecule of glucose is converted to two molecules of lactic acid:
C6H12O6 → 2 CH3CHOHCOOH.
or one molecule of lactose and one molecule of water make four molecules of lactate (as in some yogurts and cheeses):
C12H22O11 + H2O → 4 CH3CHOHCOOH.
In heterolactic acid fermentation, one molecule of pyruvate is converted to lactate; the other is converted to ethanol and carbon dioxide. In homolactic acid fermentation, both molecules of pyruvate are converted to lactate. Homolactic acid fermentation is unique because it is one of the only respiration processes to not produce a gas as a byproduct. In heterolactic fermentation, the reaction proceeds as follows, with one molecule of glucose being converted to one molecule of lactic acid, one molecule of ethanol, and one molecule of carbon dioxide:
C6H12O6 → CH3CHOHCOOH + C2H5OH + CO2
These facts logically imply, SOLAR IRRADIANCE increases and decreases are PROBABLY the major causes of ANNUAL AVERAGE GLOBAL TEMPERATURE increases and decreases, and CO2 ATMOSPHERIC DENSITY increases are likely to be minor causes, if not negligible causes, of ANNUAL AVERAGE GLOBAL TEMPERATURE increases and decreases.
