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Science Help...

Hey, I’m in High School and I have some questions regarding some science stuff I have to finish for Biochemistry.

Determine whether natural antioxidants are able to stop the oxidation process of NADH to NAD+

i’m using a molasses solution (50% molasses, 50% water) and a yeast suspesion (yeast and water) and putting it in a large test tube. Then, you take a little test tube, and put it in the big one upside down. Fill it completely up with the mixture of the yeast, molasses, water, and let it sit for 24 hours. Apparently, the glucose from the molasses goes thru glycolosis, and is broken down into Pyruvic Acid. Then, CO2 is relaesed and its broken down into ethanol. This is where the reaction has NADH to go NAD+. This is the reaction that happens with no oxygen because there’s no air in the little test tube. That’s why it doesn’t involve the kreb cycle and stuff.

Soooo… i really just need you to explain to me what NADH is and glycolosis and stuff. Ive tried looking this stuff up but I dont really understand it all. The book says its an anaerobic fermentation reaction, and its an alternative to aerobic respiration. But I dont really understand what that means.

NADH is the reduced form of NAD+.

Glycolysis is the process of taking carbohydrates (molasses) and turning it into 2 pyruvate basically. If yeast operated under aerobic respiration, the pyruvate would go through the Kreb’s Cycle and eventually all the NADH/FADH are used to produced ATP. However, because yeast are operating under anaerobic conditions, they’ll simply under glycolysis and use the NADH produced and recycle it for energy to keep producing ATP. From glycolysis, you’ll gain 2 net ATP (4 out, 2 in).

Your best bet is to find a figure online, it makes it a lot easier than words usually.

I’m in biology 12 and this is a great site to help out with your studying/homework and such.