Encyclopedia:
Talk:Fermentation (biochemistry)
Zephyris Talk 13:54, 4 November 2006 (UTC)
:Why was this message removed by 12.107.150.172 at 00:33, 8 November 2006? -
Zephyris Talk 01:04, 8 November 2006 (UTC)
Vandalism
Somebody vandalised this article with some rubbish about monkeys - I tried getting rid of it but I can't see it in the edit window
Split from fermentation
The original Fermentation article mixed together information about food fermentation and biochemical fermentation and so I created this article to seperate that. I also made a few edits. There were a couple sentences that suggested that lactic acid is the cause of acute muscle soreness so I deleted one of those sentences and I added on the other to clarify that it is actually due to ATP-derived hydrogen ions. Then there was another section that suggested that it was believed muscle soreness was due to lactic acid and that it is actually due to microscopic tears in the muscle fibers. This is only partially true and therefore I edited it for clarity. Microscopic tears in the muscle fibers are responsible for
delayed onset muscle soreness but acute muscle soreness is due to ATP-derived hydrogen ions. This article is greatly in need of citations though.
Jamesters 20:39, 22 July 2006 (UTC)
To Ww2cencor, you have already put up a tag to suggest merging this with in the main
Fermentation article within an hour of creating this article. That was before I even got a chance to convert the main
Fermentation article into a disambiuation page. So really what would be merged now is this article along with the
Fermentation (food) article and possibly the
Industrial fermentation article as well. In the history of this article's page you said "most of this is duplication of the other article". This is because the previous
Fermentation article was horribly organized. I practically just took the sections related to food and created an article for that, and tookthe sections related to biochemistry and created an article for that. It was an attempt to better organize them and I feel as though they do deserve their own article just as
Industrial fermentation does. I'm hoping for at least some decent discussion about this before it is decided to be immediately merged back to what it was. And even if it is, my edits to do with lactic acid and all that should be applied and it should be reconstructed to better organization rather than just converting what the main
Fermentation article was before I converted it to a disambiguation page.
Jamesters 21:14, 22 July 2006 (UTC)
:I just noticed this split. I have rearranged the structure of this article while preserving the content. However, it seems that there is a lot of interchangable terminology flying around. It needs to be consistent. cellular respiration, oxidative phosphorylation and aerobic glycolysis seem to be used as equivalents. Anaerobic glycolysis seems to be used whjich is bizarre since this is about fermentation. Why not use the word in the title? I have placed a few citations required markers. The one that worries me the most is the ATP derived hydrogen ions? Where is that research published. i am having trouble thinking of a mechanism for this. i have left it in the article for now and will do a pubmed search for the research. If I come up with nothing i will remove that hypothesis from the article.
David D. (Talk) 16:29, 14 September 2006 (UTC)
I agree about the terminology. It is pretty confusing for students who are trying to establish the proper concepts about fermentation and the precise processes involved. For example, the article starts off by distinguishing fermentation from glycolysis in that fermentation is needed to maintain glycolysis, which is the process that actually produces ATP, but later on, it seems that fermentation itself produces energy. And isn't the process of glycolysis the same under both aerobic and anaerobic conditions? I hope someone with more knowledge on this subject than I clears this up.
Unregistered (Talk)