Cellular Respiration

1
Cellular Respiration Fermentation Ch. 7.4 - 7.6
2
Objectives

1. Importance of mitochondrions structure
2. Inputs outputs of cellular respiration
3. Anaerobic vs. Aerobic conditions
4. Importance of fermentation when/where it occurs

3
Transfer of Energy
4
We Need Energy!

• All living things need energy.
• Forms of Energy
• Food chemical energy
• ATP cell energy
• Cells make energy in 2 ways
• Photosynthesis takes place in chloroplasts
• Cellular Respiration takes place in mitochondria

5
Mitochondrion

• Ideal place to make energy. Why?
• Structure is key. What do you notice?
• Many folds --gt large surface area
• allows for a lot of ATP production

6
Inputs vs. Outputs in Cellular Respiration

• Is cellular respiration aerobic or anaerobic?

Inputs
Aerobic. Why?
Cellular Respiration
Cellular respiration is aerobic
Outputs
requires oxygen

• C6H12O6 6O2 ---gt 6CO2 6H2O ATP (Energy!)
• Glucose Oxygen ---gt Carbon Dioxide Water
  ATP (38)

7
The End Product

• The result of cellular respiration is the
  generation of ATP
• 1 molecule glucose --gt 38 molecules of ATP!
• This is what keeps us alive!

38
ATP
8
Cellular Respiration the relationship to
breathing
9
No Oxygen?

• Do all cells need oxygen all of the time?
• Anaerobic environment
• w/o oxygen
• What are some examples?
• Sprinting

10
Fermentation

• Fermentation
• Makes ATP w/o using oxygen
• Sprinting
• Lungs and blood cant supply oxygen fast enough
  to meet muscles needs
• Body resorts to fermentation for short bursts of
  activity
• What happens?

11
Feel the Burn!

• Fermentation in a muscle cell produces a waste
  product called lactic acid --gt burns!
• Buildup of lactic acid causes soreness during and
  after exercise
• Body eventually converts lactic acid back to
  pyruvic acid

12
More Fermentation

• Yeast (microscopic fungus) cells
• In anaerobic environment it produces alcohol and
  CO2 --gt beer
• Makes bread rise
• Sharp flavor of cheese
• Due to lactic acid

13
Fermentation
performed by
Muscle cells
Bacterial fungi
yeast
produces releases
produces
CO2
Ethyl alcohol
Lactic acid
that in the body causes
that in food causes
in bread causes
Sore muscles
Sour/sharp taste
bubbles