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Transcript
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.