In yeast, pyruvic acid is decarboxylated and reduced by NADH to form a molecule of carbon dioxide and one of ethanol.
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Open ittored in 2 molecules of pyruvic acid is somewhat less than that in the original glucose molecule. Some of this difference is captured in 2 molecules of ATP . The Fates of Pyruvic Acid In Yeast <span>Pyruvic acid is decarboxylated and reduced by NADH to form a molecule of carbon dioxide and one of ethanol. C3H4O3 + NADH + H+ → CO2 + C2H5OH + NAD+ This accounts for the bubbles and alcohol in, for examples, beer and champagne. The process is called alcoholic fermentation. The process is ene
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