Chapter 9: “Cellular Respiration” - PowerPoint Presentation

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Chapter 9:

“Cellular Respiration”

Think of Photosynthesis like baking a cake.

The plant takes the raw materials (CO2 & H2O), puts them together using energy (heat), & synthesize the cake. In order to get the energy out of the cake, the plant & us must ingest it (eat), digest it (break it down into its monomers) & then we must “burn it” to release the energy stored in the bonds of the cake. THIS IS RESPIRATION

How do we get the energy out of the food that we have consumed?

Cellular Respiration

Is the process by which organisms obtain the energy they need by releasing the chemical energy stored in nutrients and transferring that energy into ATPNutrient = GlucoseChemical Energy = ATP

Occurs in the Mitochondria

of Eukaryotic organisms

Respiration occurs on the

cristae

Does this sound familiar?

Two Types of Respiration

Aerobic Respiration – needs oxygen to release the energy in foodC6H12O6  +  6O2    6CO2  +  6 H2

O  + 36 ATP

Anaerobic Respiration

– can release the energy from food without the need of oxygen. (Some bacteria & yeast)

C

6H

12O6    2 CO2  +  2 Ethanol  +  2 ATP = alcoholic fermentationC6

H12O6    2 Lactic Acid  +  2 ATP = lactic acid fermentation

Anaerobic Respiration

Also known as fermentationOccurs in the cytoplasm of yeast, some bacterial cellsSince the organisms

are very

small and their needs are

simple,

they do

not need much ATP

Anaerobic Respiration occurs in two steps

Glycolysis Glucose (6 Carbons) is broken down into 2 Pyruvic (3 Carbons each) acid molecules + 2 ATP (activation energy) Produces 4 ATP, netting 2 ATP

2 ATP



Fermentation

The 2 Pyruvic Acids will break down into: 1. Alcohol + CO2 (yeast and some bacteria)

2

. Lactic Acid

(bacteria, us – more later)

Both forms will not produce any more ATP molecules

Uses for Fermentation

Yeast & some bacteria Used in baking, wine making and brewing industryBacteria Lactic acid production is used in cheese processing, buttermilk, sour cream, yogurt, sauerkraut, pickles. The souring of dairy products is actually the production of lactic acid by anaerobic bacteria

Aerobic Respiration

Occurs in the mitochondriaYields more ATP per molecule of glucose (36 – 38 molecules) of ATP/GlucoseOccurs in 3 basic steps

Glycolysis

Using 2 ATP as activation energy, a glucose molecule is broken down into 2 Pyruvic Acid molecules. 4 ATP are produced, leaving 2 ATP netted. Occurs in cytoplasm.2. Krebs Cycle – in the Mitochondria, the 2 Pyruvic acids are broken down, releasing CO2

& producing 2 ATP

3.

Electron Transport Chain

– Oxygen combines with hydrogen

32 ATP are produced

Krebs Cycle

Pyruvic Acid

2 Carbon Dioxides

Carbon Dioxide

How much more efficient is Aerobic Respiration than Anaerobic Respiration at releasing ATP from one molecule of glucose?

Aerobic respiration yields 2 + 2 + 3236 ATPAnaerobic respiration yields 2 ATP  2 ATP

_______

36

: 2

Bottom Line: Aerobic

Respiration is 18x more

efficient!!!

Muscle Fatigue

You are a large organism and need a lot of ATP to keep you fueled. At times though, you may not be breathing correctly & therefore, are not taking in enough O2 to remain an aerobic organism.

During this time, your body (muscle cells)

converts

to anaerobic respiration to give you some ATP.

Hey,

2 ATP are better than none! Lactic acid accumulates in your muscle cells, acid burns the cells, causing you to cramp up & thus slowing down your activityWhen you begin to breathe normally again, the lactic acid breaks down and the “O2 debt” is paid