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Station 1: Aerobic Respiration
Aerobic respiration is a type of respiration that
requires oxygen to release ATP energy from food.
Most organisms such as animals (heterotrophs)
and plants (autotrophs) use aerobic respiration.
Aerobic respiration requires six molecules of
oxygen and 1 glucose molecule, a type of
carbohydrate or sugar. For just 1 glucose
molecule, aerobic respiration produces 36
molecules of ATP energy along with the byproduct
of carbon dioxide and water.
Station 2: Aerobic Respiration
Because just 1 glucose molecule can be
converted into 36 ATP molecules, this is said to be
an efficient process. The process of aerobic
respiration occurs in the mitochondria of
eukaryotic cells.
Station 3: Anaerobic Respiration
Anaerobic (pronounced “an air robic”) respiration
is a type of cellular respiration that does not
require oxygen to release ATP energy from food.
A few eukaryotes use anaerobic respiration, but
typically prokaryotic cells use this type of
respiration.
Station 4: Anaerobic Respiration
Anaerobic respiration is very inefficient as it only
produces 2 ATP molecules per glucose. The
process of anaerobic respiration only occurs in the
cytoplasm, not in the mitochondria.
Station 5: Special types of Anaerobic Respiration –
Lactic Acid and Alcohol Fermentation
Lactic acid fermentation is a type of anaerobic respiration
that does not require oxygen. It occurs in muscle cells found
in humans. Muscle cells normally use aerobic respiration
when oxygen is sufficient. When oxygen is insufficient
during vigorous activity, the muscles “switch” over to using
anaerobic respiration to make the necessary ATP energy for
muscle movement. The good thing about this is that muscle
cells can continue to make energy even when oxygen runs
out. The bad thing about this process is that it’s very
inefficient (2 ATP per glucose) and lactic acid is a toxic
byproduct. The “burn” you feel during a workout is the lactic
acid building up in your muscles!
Station 6: Special types of Anaerobic Respiration –
Lactic Acid and Alcohol Fermentation
Alcoholic fermentation is a type of anaerobic respiration
used by yeast (eukaryotes) and bacteria (prokaryotes) that
makes ethyl alcohol as a byproduct. The reason bread rises
is because the Baker’s Yeast in the bread undergoes
anaerobic respiration, producing CO2 and alcohol as a
byproduct. The reason beer is alcoholic and fizzy is for the
same reason - Brewer’s Yeast does anaerobic respiration
and releases CO2 and alcohol into the beer.