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Celluar Respiration

Cellular respiration is the process where cells extract energy from nutrient molecules like glucose, producing ATP. This aerobic process involves step-by-step metabolism and requires oxygen. Fermentation is an anaerobic alternative, but less efficient. It provides quick bursts of ATP and is used for producing various food products. Experiment topics include respirometry and yeast fermentation.

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Celluar Respiration

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  1. Celluar Respiration

  2. Celluar respiration is the process by which cells acquire energy by breaking down nutrient molecules produced by photosynthesizers.

  3. The law of conservation of energy: energy cannot be created or destroyed, but it can be changed from one form to another.

  4. Food Nutrient molecules (such as Glucose) Energy ATP (Adenosine Triphosphate)

  5. Cellular respiration A cellular process that breaks down carbohydrates and other metabolites with the concomitant buildup of ATP C6H12O6+6O2→6CO2+6H2O+E (38ATP) • requires O2 (aerobic process) • step-by-step metabolism to extract energy from glucose

  6. ATP The common energy carrier of cells ADP (Adenosine Diphosphate) ATP P (phosphoric acid) energy

  7. Cellular respiration

  8. Fermentation • An anaerobic process - occurs in the absence of O2

  9. Pyruvate is reduced into Animal cell: lactate Bacteria: an organic acid like lactate / EtOH + CO2 Yeasts: EtOH + CO2 2 ATPs

  10. Disadvantage of fermentation • End products: toxic to cells blood can’t remove all lactate → muscle fatigue O2 is needed to restore ATP levels and rid the body of lactate → oxygen debit • Efficiency: far less efficient than the complete breakdown of glucose 2 ATP / glucose = 14.6 kcal ~ 2.1% of cellular respiration (686 kcal)

  11. Advantage of fermentation • provides a quick burst of ATP energy for muscular activity • Helps produce numerous food products • Yeast Fermentation rises the dough rises → bread produces EtOH→ wine and beer convert alcohol to acetic acid→ vinegar • Bacterial Fermentation produces yogurt, sour cream, and cheese / pickled vegetables • Yeast and fermenting bacteria added to soy beans and wheat → soy sauce

  12. Experiments Respirometer Practice Page 80-81 Yeast Fermentation Page 82

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