What is the balanced equation for anaerobic respiration in yeast?

The balanced equation for anaerobic respiration in yeast is: C6H12O6 → 2C2H5OH + 2CO2.

Anaerobic respiration in yeast, also known as fermentation, is a process that occurs in the absence of oxygen. The balanced chemical equation for this process is C6H12O6 → 2C2H5OH + 2CO2. This equation represents the breakdown of glucose (C6H12O6) into ethanol (C2H5OH) and carbon dioxide (CO2).

In this process, glucose, a six-carbon sugar, is converted into two molecules of ethanol, a two-carbon compound, and two molecules of carbon dioxide. This reaction is exothermic, meaning it releases energy, which is used by the yeast for growth and reproduction.

The process begins with the breakdown of glucose into two molecules of pyruvate in a process called glycolysis. This step is the same in both aerobic and anaerobic respiration and does not require oxygen. However, in the absence of oxygen, as in anaerobic respiration, the pyruvate is then converted into ethanol and carbon dioxide.

This process is crucial for the production of many foods and beverages. For example, the carbon dioxide produced during fermentation causes bread to rise, and the ethanol is the alcohol found in beer and wine. Understanding the chemical reactions involved in processes like anaerobic respiration is a key part of studying chemistry, and can help you to understand how these everyday products are made.

IGCSE Biology Tutor Summary: Anaerobic respiration in yeast, or fermentation, turns glucose (C6H12O6) into ethanol (C2H5OH) and carbon dioxide (CO2) without needing oxygen. This process is important in making bread rise and producing alcohol in beer and wine. It starts with glycolysis, splitting glucose into pyruvate, which then changes into ethanol and CO2, releasing energy for the yeast.