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A Biology IGCSE course > Respiration and Food Production > Flashcards

Respiration and Food Production Flashcards

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1
Q

Why do living organisms respire?

A

To produce energy(ATP)

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2
Q

Where does aerobic respiration happen?

A

Mitochondria

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3
Q

Where does anaerobic respiration occur?

A

Cytoplasm

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4
Q

What are the different types of respiration?

A

Anaerobic and aerobic

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5
Q

What is the word equation for aerobic respiration in animals?

A

glucose + oxygen -> carbon dioxide and water(+energy(ATP))

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6
Q

What is the chemical/symbol equation for aerobic respiration?

A

C6H12O6 + 6O2 -> 6CO2 + 6H2O

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7
Q

How are the reactants for aerobic respiration obtained?

A

glucose via digestion
oxygen via breathing

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8
Q

Why would there be more mitochondria in a muscle cell than in a cheek cell?

A

A muscle cell needs to work more which means in needs to contract more which requires more energy which requires more respiration which requires more mitochondria

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9
Q

Why does breathing rate increase when humans exercise?

A

Humans exercise more
more muscle contraction
more energy needed
more aerobic respiration
more oxygen needed

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10
Q

what is the word equation for anaerobic respiration in animals

A

glucose -> lactic acid

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11
Q

How is lactic acid broken down and what is the word equation

A

Lactic acid is broken down with oxygen
lactic acid + oxygen -> carbon dioxide + water

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12
Q

Why is lactic acid toxic

A
  • Due to low pH which lowers pH in cells which denatures enzymes
  • Causes muscle cramp and fatigue
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13
Q

where is excess lactic acid taken?

A

To the liver to process the toxic lactic acid

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14
Q

Why do you breathe heavily after excercising?

A

Because of the oxygen debt which is built up in you muscles which need to be repaid

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15
Q

What does oxygen do to lactic acid?

A

oxidise it into carbon dioxide and water

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16
Q

What is the anaerobic respiration in plants and fungi?

A

glucose -> ethanol + carbon dioxide (+energy (ATP))

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17
Q

How do plants obtain carbon dioxide and oxygen?

A

diffusion through stomata controlled by guard cells

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18
Q

Why do more stomata mean that there are more gas exchanges?

A

Greater SA:V ratio

19
Q

What are examples of yeast products

A

bread, wine, beer, quorn

20
Q

What are the parts in a yeast cell?

A

budding, nucleus, cytoplasm, cell wall, cell membrane, vacuole and food storage granules

21
Q

What are the factors affecting the rate of respiration?

A

Temperature, pH, ethanol concentration(or lactic acid), glucose concentration

22
Q

Why does temperature affect the rate of respiraton

A

Higher temperature leads to more kinetic energy and more collisions to form more enzyme substrate complexes. If too high temperature, enzymes denature

23
Q

Why does pH affect the rate of respiration?

A

If not optimum pH, enzymes denature

24
Q

Why does ethanol (or lactic acid) concentration affect the rate of respiration?

A

Ethanol or lactic acid is a toxic waste product produced in anaerobic respiration which eventually kills cells

25
Q

Why does the concentration of glucose affect the rate of respiration?

A

Glucose is a substrate needed for respiration which increases the number of enzyme substrate complexes, which increase the rate of respiration till the limiting factor is the concentration of enzymes

26
Q

Why is ethanol toxic?

A

Ethanol is toxic because it dissolves most bacteria’s, viruses’ and fungi’s cell walls and denatures the proteins

27
Q

Why does bread need to be heated

A
  • fungi or bacteria will start respiring anaerobically and will eventually die due to the ethanol concentration there will be and high temperatures which will denature enzymes
  • This will make carbon dioxide which will rise the bread
  • The ethanol will be burnt so that the bread is not alcoholic
28
Q

Why does bread rise?

A

Because fermentation produces carbon dioxide which is trapped in air bubbles causing the bread to rise

29
Q

What are fermenters?

A

Fermenters are machines used to grow fungi and other micro-organisms

30
Q

What different parts are there in a fermenter?

A

A nutrient input, a water jacket, an air inlet, a motor, a temperature and pH probe, a stirring paddle and a harvest line

31
Q

What is the use of a nutrient input

A

to provide glucose and nitrates and amino acids

32
Q

what does a water jacket do?

A

Keep the temperature at optimum

33
Q

What does the air inlet do?

A
  • prevents contamination
  • provides oxygen
34
Q

What does the motor do?

A

turns stirring paddles

35
Q

What does temperature and pH probes do?

A

measure the temperature and the pH

36
Q

what do stirring paddles do?

A

mix the contents to make sure that all microorganisms have equal nutrients

37
Q

What is the harvest line

A

Where the produces of fermentation are released

38
Q

What is penicillin?

A

an anti-biotic fungi produced by penicillium which can be found naturally or grown in a fermenter

39
Q

What happens to the fermenter before use

A

fermenters are sterilised with steam before use to that unwanted organisms are killed and removes competition and contamination

40
Q

What are the steps in making yogurt

A

Milk is pasteurised at 85-95 degrees for 15 minutes
milk is homogenised
milk is cooled to 40 degrees and lactobacillus is added
mixture is incubated where fermentation occurs
yogurt is stirred and cooled to 5 degrees
Flavouring and colorant can be added

41
Q

What is pasteurising

A

when heating kills any other microorganism as high temperatures denature enzymes

42
Q

what is homogenised?

A

when fat globules are dispersed evenly

43
Q

why is milk cooled to 40 degrees and lactobacillus is added?

A

lactobacillus: lactose + water -> lactic acid
lowers pH of the milk
milk proteins coagulate as they denature
coagulation of milk proteins makes the yogurt thicken

44
Q

Why is thick milk cooled to 5 degrees

A

so that microbial growth is slowed down.

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