Download Chapter 9 Section 3 Notes

Getting Energy to make ATP
Chapter 9 Section 3
Fermentation
2 major types
Lactic Acid Fermentation
Alcoholic Fermentation
both give off NAD+ so
glycolysis can continue
Alcoholic
Fermentation
use bacteria to ferment
anaerobically
also use a type of yeast (fungi)
Alcoholic Fermentation
Pyruvic Acid + NADH --> alcohol (ethanol) + CO2 + NAD+
yeast mostly
bread rises (CO2)
alcoholic beverages
Carbonated beverages
Lactic Acid
Fermentation
Pyruvic Acid + NADH --> Lactic Acid + NAD+
most organisms can do this form of fermentation
does not release CO2
We (humans) use this when we run out of oxygen during
exercise. Lactic acid builds up in our muscle cells.
Also used to make many types of food
Key Question
How do organisms generate
energy when oxygen is not
available?
With no oxygen, fermentation
releases energy from food
molecules by making ATP.
Energy and Exercise
Quick Energy
don’t store lots of energy
stored ATP is used by 50 meter mark
lactic acid until 200-300 meter mark
Long-Term Energy
Carbohydrate Glycogen Stores (15-20
Minutes)
Start breaking down fat
Photosynthesis vs Cellular Respiration
Photosynthesis
food accumulated
Cellular Respiration
food broken down
sunlight energy stored in glucose
energy of glucose released
carbon dioxide taken in
oxygen taken in
produces glucose
produces CO2 and H2O
LD- Day; LI- anytime
occurs with chlorophyll
goes on day and night
all living cell’s mitochondria
Comparing Cellular Respiration and Fermentation
Characteristic
Cellular
Respiration
Starting reactants Glucose and Oxygen
Fermentation
Glucose
Ending products
CO2 + H2O + ATP
(CO2 + Alcohol) /(Lactic
Acid) + ATP + NAD+
Number of ATP
produced
36
2
Stages/ Types
Glycolysis, Krebbs, ETC
Glycolysis and Lactic Acid
or Alcoholic Fermentation
What do to Next
Finish Check Understanding pg. 222
(1-8)
Finish Check Understanding pg. 225
(1-6)