Anaerobic Respiration

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Anaerobic Respiration

• Lactic Acid Fermentation
• by Hanna, Jessica, Nate

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Anaerobic Respiration Basics

• Begins with glycolysis
• 2 ATP produced
• Occurs in cytoplasm
• Under anaerobic conditions the pyruvate molecule
  can go through lactic acid fermentation or
  alcoholic fermentation.
• No oxygen needed

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Lactic Acid Basics

• Lactic Acid
• Formed from glycogen by muscle cells when the
  oxygen supply is inadequate to support energy
  production.
• The acid ingredient of sour dairy products,
  fermented fruits and vegetables and sausages.

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Lactic Acid

• Chemical equation C3H6O3
• It is the acid that gives old milk its sour
  taste.
• Accumulates in skeletal muscles during extensive
  exercise.
• Build-up of lactic acid causes temporary muscle
  pain/cramping.
• Lactic acid also responsible for tooth decay.

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Lactic Acid

• Discovered by Carl Wilhelm Scheele in 1780.

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Lactic Acid Fermentation

• Type of fermentation where pyruvate serves as the
  final electron acceptor to form lactic acid

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Lactic Acid Fermentation

• Oxygen is not present during the process known
  as Anaerobic Respiration.
• Takes place in muscle and bacteria cells.

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Process

• Glycolysis produces pyruvate, which is converted
  to lactic acid through lactic acid fermentation.
• This conversion regenerates NAD, which allows
  glycolysis to continue. Lactate diffuses out of
  the cell and into the bloodstream. It is then
  converted back to pyruvate in the liver, for use
  when oxygen is once again present.

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Used when...

• Cells don't have enough oxygen for normal
  cellular respiration.

• Aerobic glucose oxygen energy CO2
  H2O
• Lactic Acid Fermentation glucose lactic
  acid CO2 energy (ATP)

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Lactic Acid Fermentation

• In both muscle and bacteria cells lactic acid
  fermentation occurs in cytoplasm.

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Lactic Acid Fermentation
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Reason for Lactic Acid FermentationIn Muscle
Cells

• When you exert yourself to the point that your
  muscles can no longer get oxygen fast enough to
  generate energy via aerobic respiration, lactic
  acid fermentation is used.
• It is far less efficient. (Anaerobic 2 ATP,
  Aerobic 36 ATP)

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Lactic Acid in muscles

• Can only maintain for short period of time, at a
  low level. Build up of lactic acid leads to
  fatigue and can cause cramps.
• It is not the cause of soreness days following
  exercise, only the muscle burning/cramping during
  the workout or shortly after.

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Lactic Acid Fermentation in food

• Used in the production of cheese, yogurt, soy
  sauce, sauerkraut.
• Most commonly used as a pH regulator or as a
  preservative in foods.
• Lactic acid-producing bacterial cells are
  responsible for the souring of milk.