Aerobic Cellular Respiration and Respiration

Cellular Respiration
Cells require ATP in order to function. Cellular respiration is the metabolic machinery that releases energy from food molecules.
Organic compounds
Food Carbohydrates Proteins Lipids

Oxidized
(Loose electrons in form of H atoms)

ATP (energy)

Relationship between Photosynthesis and Cellular Respiration

One big cycle

Cellular Respiration: Anaerobic vs. Aerobic

Anaerobic Respiration
(ex. fermentation, lactic acid fermentation)

does not require oxygen for the production of ATP.

Aerobic Respiration requires oxygen for the production of ATP.

Certain organisms can perform both Anaerobic and Aerobic respiration depending on the availability of Oxygen.

Aerobic Respiration
In multicellular terrestrial flowering plants: O2 (in H2O) diffuses across the surface of roots and stems, and CO2 diffuses in the opposite direction. Leaves possess specialized cells (guard cells) which open and close stomates, regulating gas exchange.

Aerobic Respiration
Cells of most organisms, including plants, carry out aerobic cellular respiration 24 hours per day.
C6H12O6 + 6O2
Glucose

Enzymes

6CO2 + 6H2O + 36 ATP + Heat

60% of energy from glucose is trapped in ATP 40% of energy from glucose is lost as heat Endothermic animals use this heat for regulating body temperature

PATHWAY OF CELLULAR RESPIRATION

Glycolysis
Glyco = glucose Lysis = break down Occurs in the cytoplasm This stage occurs in BOTH aerobic and anaerobic respiration Glucose breaks down into 2 pyruvate (2 ATP are also made) Glucose is a 6-carbon sugar Pyruvate is a 3-carbon molecule (there are two of them) See diagram on simple explanation handout

Glycolysis Reactants and Products

Reactants 1 glucose Enzymes are needed 2 ATP are needed to start Products 2 Pyruvates (go to next step) 4 ATP (2 are gained) 2 NADH (go to ETC)

CELLULAR RESPIRATION STEP

Glycolysis
1

Intermediate step
Pyruvate is converted to acetyl CoA Occurs in the cytoplasm See diagram on simple explanation handout

Intermediate step Reactants and products

Reactants 2 pyruvate (from glycolysis) Products 2 Acetyl CoA (go to next step) 2 CO2 (given off as waste) 2 NADH (go to ETC)

KREBS CYCLE
1

Preparation step
occurs in fluid matrix of mitochondria (eukaryotic organisms)

2 Pyruvic acid mols

CO2 + NADH + 2 Carbon compounds

Krebs Cycle (Citric Acid Cycle)

Occurs in the matrix of mitochondria A series of reactions occur (this is not just one step) Main purpose is to generate electrons for use in ETC 2 ATP is given off See diagram on simple explanation handout

II. Aerobic Respiration: Cellular

Krebs Cycle
3

Krebs Cycle (Citric Acid Cycle)

Occurs in the matrix of mitochondria A series of reactions occur (this is not just one step) Main purpose is to generate electrons for use in ETC 2 ATP is given off See diagram on simple explanation handout

Krebs Cycle Reactants and Products

Reactants 2 Acetyl CoA Products 2 ATP 6 NADH (go to ETC) 2 FADH2 (go to ETC) 4 CO2 (given off as waste)

KREBS CYCLE

Krebs Cycle
3

Electron Transport Chain

Occurs in inner membrane of mitochondria Series (chain) of coupled redox reactions (electrons are transported through the chain) Electrons carried to this step by NADH and FADH2 (produced in previous steps) Oxygen is used in this step Water is given off

Electron Transport Chain Reactants and Products

Reactants 10 NADH 2 FADH2 Oxygen Products 34 ATP H2 O

ELECTRON TRANSPORT

E- transport and Chemiosmosis

4

E- transport and Chemiosmosis

electrons from NADH and FADH2 pass through a series of compounds and loose energy. some energy is lost as heat most of the energy is trapped at ATP through the process of chemiosmosis occurs in cristae of the mitochondria (eukaryotes) or folds of the cell membrane (prokaryotes).

O2 is the final acceptor of electrons that were originally part of the glucose molecule. O2 combines with the electrons and H+ to form water.

Fermentation
Release of energy without O2 Cell goes through Glycolysis only Must neutralize dangerous by products Allows for ATP production on a small scale by recycling NAD+ for glycolysis. 2 ATP pruduced There are two types of fermentation: Lactic acid fermentation Ethanol fermentation

Two Types of Fermentation

Alcoholic Fermentation Pyruvate converted to ethyl alcohol and CO2 Carried out by yeast and some bacteria Used in producing alcohol (both consumable and for ethanol), and for baking Lactic Acid Fermentation Pyruvate converted to lactic acid Carried out by muscles when working hard (muscles need ATP but cant get O2 ) Causes muscle soreness and cramps

Fermentation

2 Types of Fermentation:
1. Lactic Acid Fermentation 2. Alcoholic Fermentation

Lactic Acid Fermentation



Fermentation in muscle cells produces a waste product called lactic acid or lactate. The temporary buildup of lactic acid in muscle cells contributes to the fatigue you feel during and after a long run or a set of push-ups.

Lactic Acid Fermentation

There are also fungi and bacteria that produce lactic acid during fermentation, just as your muscle cells do. Humans use these microbes to transform milk into cheese and yogurt. The sharpness or sour flavor of yogurt and some cheeses is mainly due to lactic acid. Similar kinds of microbial fermentation turn soybeans into soy sauce and cabbage into sauerkraut.

Alcoholic Fermentation
(bacteria, fungi, some protist and plants)
In contrast to fermentation in your muscle cells, fermentation in yeast produces alcohol, instead of lactic acid, as a waste product. This fermentation reaction, called alcoholic fermentation, also releases carbon dioxide.

Alcoholic Fermentation
For thousands of years, humans have put yeast to work producing alcoholic beverages such as beer and wine. The carbon dioxide is what makes champagne and beer bubbly.

Alcoholic Fermentation
In another example of "taming" microbes, the carbon dioxide bubbles from baker's yeast make bread rise. Bread is made from cereal grains ground into flour. Yeast (Saccharomyces cerevisiae) contributes both to the texture and flavor of bread. A dough is made by mixing yeast with flour, salt and water. The yeast ferments sugars in the mixture to make alcohol and bubbles of carbon dioxide. The gas gets trapped in the sticky proteins of the dough and causes it to rise, whilst the alcohol is converted to compounds which impart taste to the bread as it is baked in the oven.

Alcoholic Fermentation

Fermentation in yeast produces ethyl alcohol. The carbon dioxide that is released during fermentation creates bubbles and pockets that make bread rise. The alcohol evaporates during baking.

Comparison of aerobic and anaerobic respiration

Aerobic respiration Anaerobic Respiration in animals Oxygen required?
in plants and yeast

yes yes 38ATP yes

no yes 2ATP no

no yes 2ATP no Ethanol and carbon dioxide

Glycolysis occurs

ATP yield

Glucose completely broke down?

End products

Lactic acid Carbon dioxide and water