Biochemical Pathways Eduard Hans Buchner

,Click to edit the title text format,Click to edit the outline text format,Second Outline Level,Third Outline Level,Fourth Outline Level,Fifth Outline Level,Sixth Outline Level,Seventh Outline Level,Eighth Outline Level,Ninth Outline Level,*,Click to edit the title text format,Click to edit the outline text format,Second Outline Level,Third Outline Level,Fourth Outline Level,Fifth Outline Level,Sixth Outline Level,Seventh Outline Level,Eighth Outline Level,Ninth Outline Level,*,Click to edit the title text format,Click to edit the outline text format,Second Outline Level,Third Outline Level,Fourth Outline Level,Fifth Outline Level,Sixth Outline Level,Seventh Outline Level,Eighth Outline Level,Ninth Outline Level,*,Click to edit the title text format,Click to edit the outline text format,Second Outline Level,Third Outline Level,Fourth Outline Level,Fifth Outline Level,Sixth Outline Level,Seventh Outline Level,Eighth Outline Level,Ninth Outline Level,*,Click to edit the title text format,Click to edit the outline text format,Second Outline Level,Third Outline Level,Fourth Outline Level,Fifth Outline Level,Sixth Outline Level,Seventh Outline Level,Eighth Outline Level,Ninth Outline Level,*,Click to edit the title text format,Click to edit the outline text format,Second Outline Level,Third Outline Level,Fourth Outline Level,Fifth Outline Level,Sixth Outline Level,Seventh Outline Level,Eighth Outline Level,Ninth Outline Level,*,By:Haben M.&Cordelia E.,BACKGROUND,These 2 brothers were born in Munich,Germany,Their father was a professor of forensic medicine,Hans was the oldest of both,He was a physician who researched blood proteins that can destroy bacteria,Eduard:chemist;researched yeast cells along side,Adolf von Baeyer,What was already known?,That food spoiled after a few days when exposed to air,The fermenting agent comes from the air,The cause:bacteria,The theory of fermentation was first developed by,Louis Pasteur,He believed that fermentation was physiological in yeast cells,In contrast,Justin von Liebig,a chemist,believed that the cause was a chemical agent within the cell,The Experiment:,Hans Buchner worked along side his younger brother by contributing the study of anaerobic bacteria,He discovered the blood serum could kill bacteria,But this ability was useless if heated,Anaerobic bacteria:bacteria that can exist with limited or complete absence of oxygen,Summarize:,Eduard Buchner used a pestle&mortar to ground up yeast,Then extracted juices,The dead liquid fermented a sugar solution,which formed carbon dioxide&alcohol much like living yeasts.,The“non-living“yeast behaves just like the cells,It was then acknowledged that fermentation is caused by an enzyme,Cell-free Fermentation:,Buchner continued Pasteurs discoveries,Through a series of experiment he discovered the enzyme:ZYMASE,This enzyme catalyzes the reaction of fermentation to produce C,2,H,5,OH and CO,2,Proved that yeast cells were not needed,Relation to cellular respiration:,Ferments glucose,Produces ethanol and carbon dioxide in the pyruvate stage,Fermentation is an added cycle that replaces the,Krebs cycle,There is no need for oxygen,What was learned?,Zymase catalyses the breakdown of glucose in the process of glycolysis,Eventually slows down the process,Yeast can breakdown sugars with or without oxygen,Enzymes can be extracted from yeast,Final products:alcohol&carbon dioxide,References:,Eduard Buchner.(n.d.).Retrieved November 15,2021 from,Eduard Buchner-Biography.Nobelprize.org.16 Nov 2021 :/nobelprize.org/nobel_prizes/chemistry/laureates/1907/buchner-bio.html,Cell-free fermentation.(n.d.).Retrieved November 15,2021 from :/nobelprize.org/nobel_prizes/chemistry/laureates/1907/buchner-lecture.pdf,The background to Eduard Buchners discovery.(n.d.)Retrieved November 15,2021 from,Zymase.(n.d.).Retrieved November 15,2021 from,Eduard Buchner.(n.d.).Retrieved November 15,2021 from,Cellular Respiration&Fermentation.(n.d.).Retrieved November 16,2021 from,THE END,