M2. U3. RF. Flashcards
Cellular respiration
similarities between Anaerobic and aerobic respiration.
- glucose is the raw material
- CO2 released
- Energy released
2
oxygen
type of cellular respiration that can occur in the absence of oxygen
anaerobic respiration
glycolysis
- anaerobic
- breaking down of gl. into pyruvic acid
- ATP are released and stored
- coenzymes carry H atoms to 3rd phase
- in cytoplasm
anaerobic respiration which occurs in muscle cells
lactic acid fermentation
raw materials required for cellular respiration
glucose and oxygen
substance causing caseinogen to coagulate in the process of making cheese
lactic acid
1
Hydrogen acceptor
3
H-atoms
sweet syrupy liquid of malted barley and sugar
Wort
anaerobic respiration in the muscles during exercise
- muscles don’t get enough oxygen
- therefore respire anaerobically - glycolysis
- gl. broken down - pyruvic acid formed
- little energy released
- p-acid becomes lactic acid (lactic acid fermentation)
Krebs Cycle
- aerobic - in mitochondrion
- pyruvic acid enters mitochondrion
- H atoms and CO2 are releases in cyclic reactions
- coenzymes carry the H atoms to the 3rd phase
5
ATP
the germinating multi cranes which are dried and finely chopped in the process of brewing beer
malted barley
products of cellular respiration
CO2 and H2O and ATP
series of cyclic reactions during cellular respiration when energy-rich h atoms and carbon dioxide are released
Krebs cycle
Oxidative Phosphorylation
- aerobic - in the cristae
- H-atoms carried to H transfer system by coenzymes
- transferred from one acceptor to next, releasing energy (E)
- the E binds a P molecule to ADP, forms ATP
- Oxygen: final H acceptor.
- reacts with 2 H-atoms to form water
the flower used in beer brewing to give the beer it’s bitter taste and flavour
hop
4
Hydrogen
5
E+ADP -> ATP
how to make wine.
- sugar in grape pulp ferments after touching yeast in air
- pulp called must
- yeast added - put in vats
- sugar -> alc. and CO2
- fermentation finishes in vats
- filtered then ages in barrels
how to make beer.
- barley, water, hops, yeast
- barley soaked until germination
- then dried - malted barley
- sugars dissolve in hot water; then drained into syrup aka wort
- hops added and boiled
- yeast added to ferment - converts gl. to alc. and CO2
Moss gas causing dough to rise in The Baking process
CO2
anaerobic respiration
- absence of oxygen
- glucose only partially broken down - releases less energy
difference between aerobic and anaerobic respiration.
Anaerobic
- absence of O2
- produce lactic acid, CO2, ethanol
- little energy released
- in cytosol
Aerobic
- presence of O2
- produces CO2 and alc.
- large amount of energy released
- cytosol and mitochondrion
Test: CO2 produced during anaerobic CR by living organisms.
2
CO2
how to bake bread.
- mix flower, water, yeast, sugar into dough
- yeast makes sugar ferment - alc. and CO2
- dough kept warm to rise
- put in oven to bake - alc evaporates. yeast destroyed
- baked bread
the liquid part of the sour milk in the cheese making process
Whey
3
CO2
anaerobic respiration in industry
- yeast and fungi can to produce alcahol
- yeast - bread
- some bacteria in the presence of lactose - cheese, yoghurt, sour milk
cell organelle associated with cellular respiration
mitochondrion
test: O2 is used by living organisms during CR.
- use germinating beans
- sterilise beans, equipment with alc. (prevents bacteria growth and CR of bacteria)
- kill some beans by boiling so CR can’t happen
- place dead (A) and germinating (B) beans in separate tubes with stoppers
- leave overnight
- insert glowing splint
Results:
- A- splint ignites; O2 is present; CR hasn’t happened
- B- splint dies; No O2; CR has happened
O2 is used by living orgs during CR.
2
ATP
3
H-atoms
B
krebs cycle
equation for cellular respiration
gl. + 02 react in the presence of enzymes to produce CO2+H20
phase in cellular respiration when oxygen acts as final hydrogen acceptor
oxidative phosphorylation
solid lumps which form in the cheese making process
curd
process in body cells during which organic compounds are broken down with the gradual release of energy
cellular respiration
1
pyruvic acid
the liquid which becomes cloudy in the presence of CO2
clear lime water
anaerobic respiration in yeast
- only glycolysis occurs
- pyruvic acid broken down further
- CO2 released
- alcahol - ethanol - formed
- alcaholic fermentation
how to make cheese.
- add lactic acid bacteria to milk
- protein in milk clots
- add coenzyme rennin to form curd
- separate the whey
- pour into mould
- age
the use of living organisms in industrial processes such as food processing
biotechnology
C
Oxidative phosphorylation
A
Glycolysis
4
H2O
2
H-atoms
4
pyruvic acid (3C)
1
pyruvic acid
Test: CO2 produced during aerobic CR by living organisms.
- use germinating beans
- sterilise
- kill some beans by boiling
- place germinating (A) and dead (B) beans in separate tubes, along with clear lime water, foam rubber
- place in warm place overnight
Results:
- A- water becomes milky
- B- water stays clear
CO2 is produced by living organisms during CR.
3
H2O
phase during cellular respiration when glucose is broken down to pyruvic acid
glycolysis
fermenting Pulp used in winemaking
Moss
type of cellular respiration that requires oxygen
aerobic respiration
anaerobic respiration which occurs in yeast cells
alcoholic fermentation
1
glucose
