My Notes - Fermentation & Cellular Respiration

MY NOTES 2. ANAEROBIC FERMENTATION - A type of respiration through which cells can break down  a type of redox metabolism carried out in the sugars to generate energy in t...

MY NOTES 2. ANAEROBIC FERMENTATION - A type of respiration through which cells can break down  a type of redox metabolism carried out in the sugars to generate energy in the absence of oxygen. absence of oxygen Oxygen is absent  it is less efficient than aerobic respiration because it Reactants: Glucose only does not need oxygen. (Primary advantage to Products: Alcohol, Lactic acid and other waste organisms living in anaerobic environment) product depending on the kind of cell active  -living in anaerobic environment generate energy Short term energy need Happens only in the cytoplasm through fermentation. Present in muscle and blood cells  it produces less ATP (major disadvantage) Glycolysis only TWO TYPES OF FERMENTATION Combustion is incomplete  LACTIC ACID FERMENTATION Oxygen act as final electron acceptor in cellular respiration as  produces lactic acid well as in ETC  Commonly used to make dairy products such as A muscle undergoing intense exercise will going to switch to cheese and yogurt. lactic acid fermentation in order to produce more ATP since  ALCOHOLIC FERMENTATION there is no oxygen.  produces ethanol and carbon dioxide  primarily used in wine making FOUR STAGES OF CELLULAR RESPIRATION SACCHAROMYCES CEREVISIAE  a microorganism that is primarily responsible for 1. GLYCOLYSIS wine fermentation.  in glycolysis, glucose – a six carbon sugar- FACTORS THAT INFLUENCE THE FLAVOR AND AROMA OF undergoes a series of chemical transformations. THE WINE. In the end, it gets converted into two molecules 1. Variety 3. Climate and soil conditions of pyruvate, a three-carbon organic molecule. In 2. Yeast strain these reactions ATP is made, and NAD+ is GLUCOSE and FRUCTOSE –are the primary sugar of the grapes converted to NADH.  NET ATP = 2 ATP that is being fermented.  Responsible for the build-up of lactic acid in the FILTERING- is the process of removing dead yeast cells and muscle during an intense exercise which causes other solids from wine. burning sensation of the muscles. THE IMPORTANCE OF TEMPERATURE DURING WINE  GLUCOKINASE is an enzyme that help generate MAKING. glucose in the liver.  A person with mutation in the gene encoding for 1. To prevent spoilage 3. To influence flavour profile hexokinase will have difficulty processing 2. Maintains optimal yeast activity glucose. WAYS OF PREVENTING UNWANTED MICROBIAL GROWTH IN WINEMAKING 1. Add sulphites 3. Use sterile equipment 2. Maintain low ph YEAST CELLS undergo both fermentation and aerobic respiration but it switches to fermentation when the O2 level is low. ADVANTAGES OF FERMENTATION IN FOOD PRODUCTION. 1. PRESERVATION 2. INCREASE NUTRITIONAL VALUE 3. AIDS FLAVOR TO FOOD. INORDER TO PRODUCE BIOFUEL DURING FERMENTATION -it will be converted into an ethanol CELLULAR RESPIRATION  The molecular process that breaks down glucose, produces waste products and energy is called respiration.  Breaking down of food molecules to produce energy  Primary reactants: Glucose and oxygen 2. PYRUVATE OXIDATION  Primary products: carbon dioxide and water  Chemical equation  Each pyruvate from glycolysis goes into the mitochondrial matrix-the innermost compartment of mitochondria. There, it’s converted into a two- carbon molecule bound to Coenzyme A, known as acetyl CoA. Carbon  THERE ARE 2 KINDS OF RESPIRATION: dioxide is released and NADH is generated.  Muscle weakness and fatigue are symptoms 1. AEROBIC caused by impaired pyruvate oxidation. -a cellular respiration that proceeds in the presence of oxygen. Oxygen is present Reactants: Oxygen and glucose Produce Carbon dioxide and water 36-38 ATP produces Long term energy need Happens in the cytoplasm and mitochondria Present in almost all cells Glycolysis, Krebs Cycle, ETC Combustion is complete It is a slow process ( major disadvantage) 3. KREB’S CYCLE The Consequences of Cheating: A Reflection for Students  The acetyl CoA made in the last step combines with a four-carbon molecule and goes through a Cheating may seem like an easy way out in the moment, but it cycle of reactions ultimately regenerating the ultimately undermines your growth, your integrity, and your four carbon starting molecule. ATP, NADH and potential. When a student cheats, they are not only breaking the FADH2 are produced and carbon dioxide is rules but also betraying the trust that has been placed in them. It released. may provide temporary relief or success, but this is fleeting. The true cost of cheating lies in the loss of self-respect and the missed opportunity for real learning. Education is not simply about passing tests or receiving grades. It's about developing skills, gaining knowledge, and cultivating a mindset that will carry you through life's challenges. When you cheat, you rob yourself of this essential process. Rather than mastering the material, you bypass the chance to truly understand and apply what you’ve learned. This may seem insignificant at first, but as you move forward in life, the skills you haven't learned will leave you ill- equipped to face more complex problems. Moreover, cheating also harms the community around you. It creates an environment of distrust where everyone must question each other’s sincerity and effort. It may seem like a victimless act, but it undermines the academic integrity of your school, your peers, and even your future. When you cheat, you are not just 4. OXIDATIVE PHOSPHORYLATION/ELECTRON TRANSFER compromising your own values, but also the collective trust that CHAIN supports a fair and honest academic environment.  The NADH and FADH2 made in other steps Instead of seeking shortcuts, remember that success is built on hard deposit their electrons in the electron work and perseverance. Embrace the challenge, knowing that every transport chain, turning back into their “ moment spent studying contributes to your personal growth. True empty” forms (NAD+ and FAD) success is not measured by the grade on a paper, but by the  NADH donates electrons both in knowledge you’ve gained, the character you’ve built, and the fermentation and aerobic respect you earn from others.  Primary function is to generate ATP  Oxygen is the final electron acceptor and it In the end, the reward for honest effort is far greater than any grade forms the H2O by accepting electrons. you can artificially inflate. It's the satisfaction of knowing you did  Electrochemical gradient the type of your best, the confidence that you can face any challenge with gradient created by ETC across the mitochondrial membrane integrity, and the pride of knowing that you’ve earned your  Occurs in the inner membrane of the achievements, not through deception, but through dedication. mitochondria. Dear Students (12 STEM 9A,10A,3A,9P,10P,11P,4A,5A,4P,7P), As you prepare for your final exam in Biology 1, I wanted to take a moment to wish you all the best of luck. You've worked hard to get to this point, and now it's time to show what you've learned. Remember, this exam is an opportunity to demonstrate your understanding, and I believe you are more than capable of succeeding. Here are a few tips as you prepare: Note: the effect of collapse proton on ATP synthesis is 1. Review key concepts – Make sure you're clear on the the decrease production of ATP fundamental topics we've covered, including fermentation and cellular respiration. 2. Practice problem-solving – Apply the concepts to practice questions to reinforce your knowledge and improve your critical thinking skills. 3. Stay calm – If you come across a challenging question, take a deep breath, and break it down. You've prepared for this, and you'll be able to figure it out. 4. Get rest – A good night's sleep is crucial. Your brain performs best when it's rested. Lastly, know that no matter the outcome, you have grown as a learner and scientist through this journey. You should be proud of the effort you've put in. Good luck, and take it one question at a time! Warm regards, Ma’am LGD