Anaerobic Respiration - Fermentation

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Anaerobic Respiration - Fermentation ! "Be ready to discuss •" Why do we need oxygen? Anaerobic Respiration - Fermentation KEY CONCEPT Fermentation allows the production of a small amount of ATP without oxygen. Anaerobic Respiration - Fermentation •" If no oxygen is available, cells can obtain energy through the process of anaerobic respiration. •" A common anaerobic process is fermentation. •" Fermentation is not an efficient process and results in the formation of far fewer ATP molecules than aerobic respiration. There are two primary fermentation processes: 1." Lactic Acid Fermentation 2." Alcohol Fermentation Anaerobic Respiration - Fermentation Lactic acid fermentation occurs when oxygen is not available. For example, in muscle tissues during rapid and vigorous exercise, muscle cells may be depleted of oxygen. They then switch from respiration to fermentation. Anaerobic Respiration - Fermentation The pyruvic acid formed during glycolysis is broken down to lactic acid and energy is released (which is used to form ATP). Glucose → Pyruvic acid → Lactic acid + energy Anaerobic Respiration - Fermentation •"The process of lactic acid fermentation replaces the process of aerobic respiration so that the cell can have a continual source of energy, even in the absence of oxygen. •"However this shift is only temporary and cells need oxygen for sustained activity. Anaerobic Respiration - Fermentation •"Lactic acid that builds up in the tissue causes a burning, painful sensation. Anaerobic Respiration - Fermentation Alcohol fermentation occurs in yeasts and some bacteria. Pyruvic acid formed during glycolysis is broken down to produce alcohol and carbon dioxide and is released (which is used to form ATP). Anaerobic Respiration - Fermentation Glucose → Pyruvic acid → alcohol + carbon dioxide + energy Anaerobic Respiration - Fermentation •" Fermentation is used in food production. –" Yogurt - Soy Sauce –" Cheese - Vinegar –" Bread - Olives/Pickles –" Beer/ Meade - Wine/ Ale –" Sauerkraut - Malt Anaerobic Respiration - Fermentation Anaerobic Respiration - Fermentation HW •"Complete Section 4.6 in the Study Guide workbook (p. 41-42) •"Study for Cellular Respiration Quiz on Friday!! Anaerobic Respiration - Fermentation .

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Comparing Aerobic Vs. Anaerobic Respiration
Comparing Aerobic vs. Anaerobic Respiration Objective: Students will compare the two types of cellular respiration: aerobic respiration and anaerobic respiration (fermentation). Students will note similarities and differences between the two processes including when, where, and how each process occurs. Students will develop a concept map using Inspiration indicating the criteria for aerobic and anaerobic respiration. This concept map will indicate: Three similarities between the two processes. Two types of cells that perform each process. Location in the cell where each process occurs. Oxygen requirements for each process. Reactants and products for each process. Energy output for each process. Two different types of anaerobic respiration. Reactants and products for each. Types of cells that perform each process. Introduction: This activity will follow a fermentation (anaerobic respiration) lab using yeast. This lab will address the process of alcoholic fermentation. Students will perform push-ups to experience lactic acid build-up in muscle cells. These activities will gain interest in the process of anaerobic respiration. Students will have already studied the detailed process of aerobic cellular respiration. Procedure: Students will work in pairs or trios to answer questions (as seen in benchmarks) on aerobic and anaerobic respiration. Students will use previous notes and lab activities to summarize main ideas for aerobic and anaerobic respiration. Individually, students will create a concept map using Inspiration to further integrate and separate the two processes. Accommodations: Instructions will be provided in written format as well as read orally. Instructions will also be on an overhead. One example will be provided for students on how to summarize data.
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Anaerobic and Aerobic Respiration - Joanna E
FUNDAMENTALS OF BIOCHEMISTRY, CELL BIOLOGY AND BIOPHYSICS – Vol. I - Anaerobic and Aerobic Respiration - Joanna E. Burgess and Brett I. Pletschke ANAEROBIC AND AEROBIC RESPIRATION Joanna E. Burgess and Brett I. Pletschke Department of Biochemistry, Microbiology and Biotechnology, Rhodes University, Grahamstown, South Africa. Keywords: citric acid cycle, chemiosmosis, glycolysis, fermentation, digestion, lactic acid, biotechnology, brewing. Contents 1. Introduction 2. Cellular Anaerobic Respiration 2.1. Glycolysis 2.2. Formation of Acetyl Coenzyme A through the Transition Reaction 2.3. The Citric Acid Cycle 3. The Electron Transport Chain and Chemiosmosis 4. Fermentation 4.1. Glycolysis During Fermentation 4.2. Fermentation End Products 4.3. Precursor Metabolites: Linking Catabolic and Anabolic Pathways 4.4. Anaerobic Respiration in Animals 5. Anaerobic Metabolism and Humankind. 5.1. Waste Treatment 5.2. The Role of Anaerobic Digestion 5.3. Feedstocks 5.4 Products 6. Future Direction 6.1. Food Production and Manufacture of Goods 6.2. Lactic Acid Fermentation 6.3. Alcohol Fermentation 6.4. Fermentation in Industry 6.5. Fermentation in Biotechnology 6.6. Synthetic Rubber Glossary UNESCO – EOLSS Bibliography Biographical Sketches Summary SAMPLE CHAPTERS Metabolism can be divided into two sections, namely catabolism, in which energy is harvested as chemical compounds are broken down, and anabolism, in which chemical compounds are synthesized. Cellular respiration is the process cells use to convert the energy in the chemical bonds of nutrients to ATP energy. Depending on the organism, cellular respiration can be aerobic, anaerobic, or both. Fermentation is an anaerobic breakdown of carbohydrates in which an organic molecule is the final electron acceptor. Some fermentation end products produced by ©Encyclopedia of Life Support Systems (EOLSS) FUNDAMENTALS OF BIOCHEMISTRY, CELL BIOLOGY AND BIOPHYSICS – Vol.
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